How to cook meat broth

A broth is a decoction that is obtained by stewing meat, mushrooms, vegetables or poultry on the water. The finished first course is consumed alone or in combination with croutons. The broth is indicated for use by people who have recently suffered a serious illness or complex operation. It restores strength faster and is easily absorbed. For this reason, the housewives are interested in how to cook a delicious transparent meat broth.

Classic meat broth

• meat or poultry - 600 gr.
• greens (any, fresh) - 30 gr.
• Provencal herbs - to your taste
• carrots (chopped into pieces) - 1 pc.
• onion (chopped into 4 parts) - 1 pc.
• filtered water - 2 l.

1. Wash greens with vegetables and meat, dry. Meat for cooking the broth should not be cut, because during the cooking process it should give juices gradually. Only in this case you will receive a dish completely transparent. If the broth is made from poultry, remove skin in advance so that the potion does not turn out to be oily.
2. After washed and dried meat, send to the pan, add water according to the recipe (chilled). Put on the stove, wait for boiling. Your main task is to boil the meat broth, and not bring all the ingredients to readiness. Use only cold water so that the juice comes out of the meat during slow heating.
3. If you send the main component to a hot liquid, the piece is covered with a “crust”, sealed. As a result, the broth will turn out to be of low nutritional value and without special taste. Cover the container and wait for the start of the drilling (medium fire).
4. When this happens, reduce the power of the stove to a minimum and immediately remove the cover. Condensation should not enter the broth so as not to spoil the taste and texture. After boiling, a foamy cap forms on the surface, remove it with a slotted spoon.
5. Foam that adheres to the sides of the refractory tableware must be removed with a damp cloth. Otherwise, these "flakes" will be in the broth and spoil its appearance when served. A greasy film may also form on the surface, which must be discarded with a dry paper towel.
6. Half an hour before cooking is complete, add chopped carrots and onions, sprinkle with herbs. So the broth will come out fragrant. Add a little onion husk to make the broth golden.
7. The duration of cooking depends on the initial size of the meat piece, its rigidity and age category. As a rule, the broth is boiled for 1.5 hours (chicken), 2.5 hours (beef), 2 hours (veal), 2.5 hours (pork). The report comes from the moment of boiling.
8. After the specified gap comes to an end, remove the broth from the stove. Build a filter from a colander and gauze, strain the first dish. Serve the broth garnished with chopped dill or parsley.

Beef and pork broth

• beef tenderloin - 0.3 kg.
• pork pulp - 0.3-0.4 kg.
• favorite seasonings - to taste
• purified water (drinking) - 2.8 l.
• laurel - 4 pcs.
• onions - 1 head
• carrot - 1 pc.

1. First rinse the meat under the tap, free from skins and fatty veins. Do not cut the beef and pork so that the pieces give the juice evenly as it warms up.
2. Fold the main ingredients in a pan, fill with purified water and place on the stove. Cover, wait for the boil to begin. When this happens, foam will begin to appear. Get rid of it, also catch fat from the surface.
3. Send the peeled onion and carrot, chopping them in pieces. Add laurel and your favorite spices, note the time. After 5 minutes, turn down the heat to a minimum, wait 2.5-3 hours.
4. When the broth is boiled, it is necessary to filter it using several layers of gauze and a colander. Serve a clear first course, garnished with greens.

Meat broth with eggs and herbs

• carrots - 1 pc.
• meat on the bone - 250 gr.
• onion - 1 pc.
• beef (pulp) - 1 kg.
• parsley (roots) - 10 gr.
• boiled eggs - 4 pcs.
• fresh herbs - 30 gr.

1. Rinse the meat and send it to cook. Remember to descale systematically. Boil the product for about one hour, after which put slices of beef. After 10 minutes, mix the necessary spices to taste.
2. Continue simmering until cooked. Chop parsley roots and onions in parallel. Put the food on a greased baking sheet, send it to bake in the oven.
3. Ready vegetables must be added to the broth 25 minutes before the end of full cooking. Serve the finished dish in portions with half a boiled egg. Do not forget to add fresh herbs.

Sausage meat broth

• onion - 1 pc.
• meat - in fact
• bay leaves - 3 pcs.
• carrots - 1 pc.

1. Wash the meat thoroughly with running water. Chop into pieces and send to the multi-bowl. Peel the vegetables and wash thoroughly. Chop carrots into thin circles. Send the vegetables to the meat, place the whole onion.
2. Add bay leaves and spices to taste. Pour the required amount of filtered water to the maximum mark in the multi-bowl. Set the "Extinguishing" mode. Set the timer to 1.5 hours.
3. Depending on the stiffness of the meat, the languishing time can be increased. After the program ends, strain the prepared broth from vegetables and spices. The result is a fairly rich broth.

Meat broth with vegetables

• zucchini - 0.5 pcs.
• tomato - 1 pc.
• onion - 1 pc.
• lecho - 120 gr.
• carrots - 1 pc.
• garlic - 4 prongs
• potatoes - 4 pcs.
• greens - 25 gr.
• meat broth - 1.5 l.

1. Wash and peel the vegetables. Pour boiling water over the meaty tomato, get rid of the peel. Chop the onion in half rings. Chop the tomato and garlic into small pieces. Cut the remaining vegetables into strips.
2. At the same time put the broth on the fire, wait for boiling. After the first bubbles appear, send the potatoes to the composition. After 3-5 minutes, add the remaining vegetables. Boil for a while, mix lecho, tomato and chopped greens.
3. A few minutes before the dish is cooked, add the necessary spices and mix thoroughly. Boil foods until cooked. Turn off the stove, leave the broth to infuse for a third of an hour. After that you can serve.

Bone Broth

• steamed rice - in fact
• meat on the bone - 1 kg.
• onion - 1 pc.
• potatoes - 4 pcs.
• carrots - 1 pc.
• animal fat - 40 gr.
• swede - 75 gr.
• allspice - to taste
• parsley root - 20 gr.
• dill - 15 gr.
• bay leaves - 4 pcs.
• parsley - 25 gr.

1. Rinse the rice thoroughly, you will need it after cooking the meat. Wash all vegetables, chop with straws. Send the products to the pan, add the required amount of vegetable oil, pepper and laurel.
2. Pass until golden brown. Simultaneously boil the broth from the meat on the bone. Then add the prepared vegetables and rice. Stir, simmer for a while over low heat. Add greens, wait for all products to cook.

It’s easy to cook a delicious meat broth. Take the amount of ingredients based on the volume that you want to receive at the exit. Feel free to add your favorite components. The broth from this will turn out to be more saturated.

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