First courses are a necessary part of the menu. They improve digestion, provide the body with minerals. But in order to make a delicious soup, the first step is to cook the right broth - strong, transparent, fragrant.
It is necessary
-
- For broth:
- - 0.5 kg of meat;
- - 3 liters of water;
- - 1 onion;
- - 1 carrot;
- - 1 celery root;
- - 3 bay leaves;
- - salt to taste.
- For chicken broth:
- - 1 chicken;
- - 1/2 onion;
- - 1 carrot;
- - salt to taste.
- For fish broth:
- - 0.6 kg of fish;
- - 3 liters of water;
- - 1 onion;
- - 1 parsley root;
- - salt to taste.
Instructions
Step 1
Meat broth
Choose meat of the first or second grade for cooking broth, shank, shank, thigh. Wash the meat thoroughly under cool running water. Chop the bones in several places. Place the meat in a saucepan and cover with cold water. Place a lid on the saucepan and bring to a boil quickly over high heat. Then reduce the heat and simmer the broth at a very low boil.
Step 2
Use a slotted spoon to remove the resulting foam. Peel and wash the vegetables. 1-1.5 hours after boiling, salt the broth to taste. Add carrots, onions, celery root and bay leaf. When the meat is done, transfer it to another bowl. Remove the boiled vegetables, roots and bay leaf, and strain the broth through a sieve.
Step 3
Chicken bouillon
Wash the gutted chicken in cold water. For the preparation of broth, a bird weighing 1.5 kg is suitable. Cut the carcass into 4 pieces and place in a saucepan. Pour in enough cold water to completely cover the bird by 3-4 cm. Put on fire and bring to a boil.
Step 4
Add onions and carrots to the chicken broth. Cook until the chicken is cooked from 1 to 2 hours, depending on the age, size, nutrition of the bird. Season with salt to taste shortly before the end of cooking.
Step 5
Fish broth
Select small fish such as pike perch, perch for cooking fish broth. Clean it from scales, remove entrails, gills and rinse thoroughly. Cut the fish into portions, put in a saucepan and cover with cold water. Or make a fish broth with sliced red fish fillets.
Step 6
Cut the onions into slices. Peel and wash the parsley root. Add salt, roots and onions to the fish. Simmer the fish stock over low heat for half an hour. Then take out the pieces of fish. If you are cooking broth from small fish, then continue to cook the tail and head for another 15-20 minutes. Strain the finished broth.
