2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Vegetable broth is the basis of many soups, but can also be consumed alone. It is prepared from onions, one or two carrots, celery root and vegetables of your choice.
It is mandatory to finally sprinkle with green spices - parsley, dill, bay leaf. It is not recommended to put cabbage in the vegetable broth, as it changes its taste.
The red beets in the broth change color. Fish broth is made on the basis of fish heads and bones, but also on the basis of small fish.
In addition to fish, finely chopped leeks, carrots, onions, celery are added to it. It is not good to prepare fish broth from herring, mackerel and sardines.
They change his taste to too strong, almost bitter. The fish broth is boiled for no more than forty minutes. You can add shrimp, lobster and crab shells.
But perhaps the most popular broth is that of beef or beef bones, because it is the strongest. A kilogram and a half of bones are needed for its preparation.
If you want to get a clear broth, do not use the bones of the spine. Chicken broth is made in the same way as bone broth, but you need one kilogram of chicken lanterns.
For the delicious broth, regardless of bones or chicken, you need another onion, one carrot, one celery root or parsley, two hundred grams of meat - chicken or beef.
To clear the broth to transparency, you need two egg whites and finely chopped pieces of meat - about one hundred and fifty grams. When making beef bone broth, bake them for twenty minutes in the oven until brown.
Bake the carrots and onions in the oven until golden and then fill the bones with three liters of water. Once it boils, remove the foam, add the vegetables and cook for four hours.
The broth should not boil but only simmer. One hour before the broth is ready, add the chopped meat. Strain and cool. Remove the fat from the surface.
Mix the finely chopped meat soaked in cold water with the egg whites. Add to the cold broth and put on low heat. When the mixture rises, remove with a slotted spoon.
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