On the one hand, making soups is a simple task, on the other hand, it is a real art that is not given to everyone and not at once. The most important component of the soup is broth, which, by the way, can also be used as a separate dish.
Meat broth - cooking secrets
For broth, you can use any meat, but for rich and aromatic - meat on the bone. Moreover, it can be both pork and lamb, beef or chicken.
To prepare a basic stock, you will need:
- meat on the bone;
- carrot;
- onion;
- greens;
- Bay leaf;
- garlic;
- pepper (to taste);
- salt.
Wash the meat, place in a saucepan, add vegetables, cover with water and put on fire. After boiling, remove the froth and reduce heat. The chicken is cooked for about an hour and a half until cooked, the rest of the meat takes longer. If you took meat on the bone, then you can pre-fry the bones in the oven - the broth will be more aromatic and tastier.
Some hostesses drain the first water after boiling. There is a grain of logic in this - excess fat and antibiotics, which meat may contain, go away. If you think that you need to do this, then first bring the meat to a boil separately, and then - with the second water - add vegetables and seasonings.
When the broth is ready, remove the meat and strain to remove the vegetables. We no longer need them - they have already given all the best to the broth. The ready-made broth can be used immediately for making soup or poured into containers and frozen.
How to cook vegetable broth
The simplest broth is vegetable. For its preparation, in principle, any vegetables are suitable, except for potatoes: onions, carrots, garlic, cabbage, peppers, greens (both fresh and dried), turnips, tomatoes, and so on. The cooking process is exactly the same - pour the vegetables with water and bring to a boil. The vegetable broth takes about an hour to cook. Just like meat, it must be filtered and then used for its intended purpose, for example, to cook soup or make a sauce.
