Now doubts are expressed about the benefits of meat broth, and until recently it was considered one of the most useful products, doctors recommended it to seriously ill patients for recuperation. Delicious broth has a stimulating effect on digestion. A variety of soups can be prepared on its basis.
How to cook broth correctly
Contrary to popular belief that rich broth is obtained from bones, to obtain a rich broth, you need to take 1-1.5 kg of pulp, pour 2.5 liters of cold water and remember the level of liquid in the pan. You can make a mark on the outside of the pot. Then add 0.5-1 liters of water and bring to a boil over low heat. Add salt, roots, spices and cook until the liquid is boiled down to the original level. In this case, do not forget to remove the scale.
Also, a rich, strong broth will turn out in a hermetically sealed saucepan, it is important that steam does not escape during boiling. The ideal option is a pressure cooker or multicooker.
Cook the broth on the bones in the following sequence: pour cold water over the bones and tendons, put on fire. When the broth boils, add the pulp. To improve the taste and aroma, put different roots in it: carrots, parsley, parsnips. You can also throw an onion there.
Strong broth with Madeira. Cut the beef into small pieces and lightly fry in butter. Put in a saucepan, toss the onion into it, one carrot and one celery root. Pour tap water and put on high heat. When the water boils, put in the chicken, reduce heat and cook for one and a half to two hours. Pour half a glass of Madeira and a pinch of nutmeg into the finished broth, let it brew for five minutes, then strain.
How to cook clear broth
For a light beef broth, wash the pulp thoroughly, cut into portions, add tap water, close the lid and bring to a boil over high heat. Then lower the temperature and cook for one and a half to two hours, removing the resulting foam. The next step: remove the meat from the broth, rinse in cold water, strain the broth. Put the meat back in the broth, add the roots, lavrushka, peppercorns, salt and cook over low heat for about an hour. Strain the finished broth, put the meat in a plate, pour the broth, sprinkle with finely chopped dill.
This is important: if the broth does not turn out transparent, you can correct the situation with egg whites: stir two proteins with a spoonful of water, pour into the broth, boil. When the proteins float up, strain the liquid. Brightens ice well, just put a piece in broth and boil.
