On winter evenings, nothing warms you up better than a thick, rich soup. At the same time, European nutritionists have been talking about the dangers of meat broth for several years, because a number of negative elements accumulate in the tissues and bones of an animal over a lifetime. But in spite of everything, thousands of people continue to use broths both on their own and as a soup base.
It is necessary
-
- 2 liters of water;
- 500 g of meat;
- 50 g of onions;
- 50 g celery root;
- 50 g parsley root;
- 50 g carrots;
- 1 egg white;
- 1 glass of cold water.
Instructions
Step 1
Making instant meat broth is easy. To do this, you need to purchase the necessary products based on the number of servings. The meat for the broth is suitable for the third or even fourth grade. The main thing is that it is as fat as possible, then the broth will be healthier. The best broth is obtained from aged beef.
Step 2
Rinse the meat while removing blood clots and dirt. Cut off the skin and areas with the blue seal, which is put by veterinarians, separate the bones. Scroll the washed meat through a meat grinder, chop the bones. Put the prepared broth base in cold water and leave for 20 minutes. This is necessary so that the nutrients from the meat quickly pass into the water.
Step 3
After the time has passed, put the pot of meat on high heat without changing the water. As soon as the water boils, remove the foam from its surface, cover the pan with a lid and reduce the heat.
Step 4
Add additional ingredients at the start of cooking. These can be roasted roots such as parsley or celery, carrots cut lengthwise, or a whole onion. The salt is added 20 minutes after the start of cooking.
Step 5
For a particularly clear broth, draw a simple stretch. Mix a little raw minced meat with whipped egg white and a glass of cold water. Stir this mixture thoroughly until a smooth, homogeneous mass is obtained. Add half a cup of hot broth from the saucepan, stir again and pour back into the broth.
Step 6
Cook the broth for a total of 35-45 minutes. After the end of cooking, take out the meat and use it for preparing second courses or filling for pancakes, pies. The finished broth should be filtered, while removing the boiled roots and vegetables. On the basis of such broth, you can cook both classic soups and national dishes, use it to stew the second, make sauces and gravy.
