Just as theater begins with a hanger, so the cooking of a delicious soup “starts” not at the stove, but in a store or market, at the time of purchasing meat for the broth. In this article I will tell you, how to cook delicious broth to save everything useful material and prepare first courses and sauces that will delight your household. So, what do you need to make a delicious broth?

Cooking the broth- where to begin

To make delicious broth, first you need to decide on the meat - the broth can be cooked from beef, pork, turkey, rabbit, chicken, it all depends on your culinary ideas.

The rich taste and strength of the broth is given by gelling substances contained in bones and connective tissue, so without a doubt, choose meat on the bone with film and veins. The best meat for broth is beef, pork or lamb brisket, shoulder blade or shank.

To cook broth for aspic, housewives often use parts with high content cartilage tissue - head, ears or shanks. The bird or rabbit can be cooked whole or pre-cut into pieces.

The most delicious broth comes from fresh meat, but for first courses you can also use frozen, after defrosting at room temperature.

Second component proper broth– water. Bottled or filtered water is suitable for its preparation; regular tap water may contain unwanted impurities that can spoil the dish.

How to properly prepare meat and bone broth

Depending on the purpose and method of preparation, brown, strong and clarified are distinguished. meat broth. The main aroma and taste of the dish is given by extractive substances, which are abundant in bone and connective tissue. During the cutting process, meat for broth should not be freed from films, cartilage and tendons - these are the components that will provide richness to the broth, aroma and unsurpassed taste.

The next step is to take a large saucepan, fill it with water and put it on the fire. Tips for rich broth could only be obtained by placing meat products in cold water; they are hopelessly outdated. With this method, most of the meat juice goes into the water and curdles when boiling, forming an unappetizing foam, which we patiently remove. And if you put meat in water heated to 60 C, most of the valuable substances will remain inside and gradually pass into the broth during cooking. And there will be less foam.

The meat is placed in the broth as a whole piece, on three-liter saucepan The future soup or borscht will need about a kilogram of meat products on the bones. Before preparing meat and bone broth, take the time to fry the meat components in the oven for half an hour until golden brown crust. This will help get rid of excess fat and give the dish an amazing flavor.

By the way, nowadays it is better to cook “secondary” broth. This especially applies to poultry meat, which is stuffed with various antibiotics. But in some cases, this also applies to so-called red meat - beef or pork.

So, need to cook the meat as follows: pour the meat hot water(about 60 degrees), bring to a boil, boil for 1-2 minutes and drain the first broth, also remove the remaining foam from the pan. Pour hot water over the meat again and now cook the “secondary” broth until the meat is cooked.

This will not affect the richness of the broth, but will help remove harmful surface impurities.

How long should you cook meat for broth?

A strong broth from meat is obtained by gradually transferring extractive substances contained in bone and connective tissue into water. Meat and bone broth Cooks from an hour to two, depending on the type of meat and the size of the piece. When using a piece weighing up to a kilogram with a small amount of bones and tendons, the broth cooking time is 60-90 minutes. At the moment the liquid boils, it is necessary to remove the foam from the surface of the broth, otherwise the broth will be cloudy.

To clarify the broth you can use raw proteins– they are beaten with a small amount of water and poured into boiling broth. After coagulating the egg mass, the liquid is filtered.

After the water boils and the foam is removed, reduce the heat and simmer the broth at a low simmer. The fat that forms on the surface should also be skimmed off periodically - it gives the broth a greasy taste. This fat can be used to sauté vegetables for soup. Salt the broth shortly before the end of cooking. Seasonings for the broth improve the color and aroma of the dish - add an unpeeled onion, whole carrots and celery or parsley root, peppercorns and Bay leaf. An hour after the start of cooking, the vegetables can be removed - they have already given up their color and aroma.

Rich meat brothready - what next?

The finished broth can be used immediately for cooking, making sauces or gravies. The cooled broth must be strained; it can be stored in the refrigerator or frozen for future use, poured into plastic containers. You can also use broths for making sauces. Sauces made with broth are very tasty - bechamel, tomato, sour cream.

The remaining broth can be used for stewing vegetables, preparing aspic, in dishes such as risotto or satsivi. Or you can simply heat up the broth, season it with fresh herbs and serve with a boiled egg and pies - your family will rate this dish “excellent”!

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First of all you will need chicken. Ideally, a soup hen, that is, a middle-aged laying hen. Unlike broiler, it can cook for hours, imparting flavor to the broth without turning into mush. If you do decide to use a broiler, reduce the cooking time to about 1 hour.

IN classic recipe broth, the whole chicken is used, but individual chickens or just soup set from any supermarket. You should not take only the breast: the meat may turn out tough, and the broth may not be rich.

In addition to the main ingredient, chicken, onions, carrots, celery and seasonings are added to the broth. To give more rich color vegetables can be sauteed in small quantity oils

• 1 kg chicken;
• 5 liters of water;
• 1 onion;
• 1 carrot;
• salt, peppercorns - to taste;
• greens for decoration.

How to cook broth

Wash the chicken and place it in a deep pan. The whole carcass does not need to be cut.

Pour water so that it covers the meat. If you want the chicken to be tasty, add salt right away. If you prefer tasty and clear broth, add salt at the end of cooking.

Wash and peel the carrots and onions. Cut the carrots into several pieces, leave the onion whole or cut in half.

Place the pan over low heat. Make sure that the water does not boil; only small bubbles should form on the surface. This will allow the broth to remain transparent. To do this, promptly remove the resulting foam.

During the cooking process, water may boil away, so it should be added.

After 1.5 hours (if you are using broiler chicken, then after 10 minutes), add carrots, onions and peppers to the broth. Cook for another 1 hour.

When the time is up, try to separate the meat from the bones. If it doesn't work, cook some more. If the meat comes away, it is ready - remove the pan from the heat and cool slightly.

Cooked vegetables can be removed from the broth: all beneficial features they have already given it away. Also remove the chicken. The meat can be used in soups and snacks.

The prepared broth can be consumed pure form or use as a base for soups.

4 soups with chicken broth

loftbarlimonad.ru

Ingredients

• 150 g chicken stomachs;
• 150 g chicken hearts;
• 150 g chicken liver;
• salt, pepper - to taste;
• 1 onion;
• 1 carrot;
• 500 ml chicken broth;
• 50 g egg noodles;
• greenery;
• 2 quail eggs.

Preparation

Rinse the chicken giblets and remove films. Place each type in a separate pan and pour cold water. Place on the fire, add salt and pepper and bring to a boil. After boiling, cook the liver for 20–25 minutes, hearts for 40 minutes, and stomachs for about an hour.

Finely chop the onion and carrots. Heat vegetable oil in a frying pan, add vegetables and fry them over low heat, stirring constantly. After 2-3 minutes, remove the pan from the heat and transfer its contents to a napkin to remove excess oil.

Place the prepared giblets in a saucepan with broth and bring to a boil. Add onions and carrots and then egg noodles. Add the pasta whole or break it into pieces. Season with salt and pepper.

After 3-4 minutes, add finely chopped herbs. When the noodles are soft, the soup is ready. Pour it into plates and place a boiled quail egg in each.

sproutedroutes.com

Ingredients

• 700 ml chicken broth;
• ½ cup rice;
• 90 g tomato paste;
• 500 g of tomatoes in their own juice;
• 100 g cream cheese;
• parsley.

Preparation

Place the broth on medium heat and bring to a boil. Add rice tomato paste and tomatoes. Cook for 10 minutes, then add cream cheese and bring to a boil again. Season with salt and pepper. Add finely chopped parsley and cook until the rice is done.

Serve the soup hot with croutons and herbs.

delish.com

Ingredients

• 2 medium carrots;
• 1 onion;
• 1 stalk of celery;
• 1 clove of garlic;
• 3 tablespoons olive oil;
• salt, pepper - to taste;
• 2 cans of white beans in their own juice;
• 3 liters of chicken broth;
• 4 cups spinach leaves;
• 30 g grated parmesan;
• green pea and greens for decoration.

Preparation

Finely chop the carrots, onions, celery and garlic. Heat in a thick-bottomed saucepan olive oil. Add chopped vegetables, salt and pepper. Simmer for 10 minutes over medium heat, stirring occasionally.

Drain the juice from the beans, rinse and dry. Mash ½ cup of legumes with a fork, add to vegetables and simmer for 2-3 minutes over medium heat. Then add the whole beans to the pan and stir. Pour the mixture with chicken broth, bring to a boil, reduce heat and simmer, covered, for another 20 minutes.

Add to the soup, rinsed in cold water spinach and cook for 2 minutes until the leaves are wilted. Remove the soup from the heat, pour into bowls, sprinkle with grated Parmesan, add green peas and herbs.

Serve with crispy ones.

dorastable.com

Ingredients

• 1 onion;
• ½ tablespoon of vegetable oil;
• 2 cloves of garlic;
• 300 g of any minced meat;
• salt, pepper - to taste;
• 3 liters of chicken broth;
• 1 carrot;
• 1 potato;
• 100 g vermicelli;
• 1 bay leaf;
• greenery.

Preparation

Start by making the meatballs. Finely chop the onion and fry on vegetable oil. Finely chop the garlic or put it through a garlic press. Mix it with onions and minced meat, add salt and pepper and mix well. Make meatballs. The size can be any, but it is better to make the balls small, about the size of a quail egg.

Place the pan with the broth on the fire and bring to a boil. Reduce heat and add meatballs. Cook for 5-7 minutes.

Wash and peel carrots and potatoes. Cut the carrots into slices, and the potatoes into cubes. Place the chopped vegetables into the broth. Cook until the potatoes are done. Then add vermicelli and bay leaf. Cook for 2 minutes. Remove from heat and cover with a lid.

Pour the finished soup into bowls and sprinkle with fresh herbs.

The recipe for some dishes, such as jellied or clear soups, involves the use of absolutely clean, light broth.

Broth is a decoction made from meat, fish, vegetables, and mushrooms. And most often it turns out to be cloudy. To prevent this from happening, you need to adhere to a certain technology that will provide the dish with the necessary richness and transparency.

How to cook clear broth

The key to a successful broth lies in the preparation for its preparation. Correctly selected ingredients and temperature regime will provide excellent results.

The most delicious and rich broth will come not from a single piece of meat, but from a combination of meat and bones. It is thanks to the bones that the broth acquires its characteristic gelatinous quality. By the way, the bones of young animals contain more gelatin than adults. It is better not to use frozen meat for broth, as it loses some of its juices when defrosted.

There are no strict recommendations for the ratio of bones, meat and water. Consider the basics culinary rule: the more bones, the richer and gelatinous the broth will be. Pour cold water over thoroughly washed raw materials; hot water will immediately seal the outer layer of meat, which will prevent the release of juices. Make allowance for boiling and pour in enough water, since adding water (neither cold nor hot) during the cooking process is strictly not recommended.

Place the pan over high heat, skim off the foam once it boils, then reduce the heat to low and continue cooking, skimming off the fat and foam occasionally. It is during slow cooking that meat releases large quantity juices than with intense boiling. What will definitely make your broth cloudy is bubbling.

The cooking time of the broth is determined by the bones in the base and the amount of water (on average 3 liters). Beef takes the longest to cook (8-10 hours), veal takes a little less (6-8 hours), pork takes even less (4-6 hours), and chicken cooks the fastest (about 3 hours). In the kitchens of some restaurants, the broth is cooked for 36 hours straight!

To make the broth more aromatic and acquire beautiful colour, use a whole onion, root vegetables (carrots, parsnips, celery) at the rate of 1 kg of vegetables per 3 kg of bones and meat. Professional chefs bouquet garni is used to flavor the broth. These are parsley sprigs, celery stalks, bay leaves, collected in a bundle and tied with kitchen thread, spices. Add the fragrant bouquet 15 minutes before the end of cooking.

If, despite all your efforts, the broth turns out cloudy, you can try to fix it using a proven chef's technique.

How to make broth clear

1. Remove all bones, meat and roots from the liquid, strain the broth through a fine sieve.
2. To clarify 2 liters of broth, you need to take the white of 1 egg.
3. Whisk the egg white thoroughly and pour in a thin stream, stirring constantly, into the slightly cooled broth. Return the pan to the heat and, continuing to stir, allow the contents to boil.
4. In 5 minutes of boiling, the protein will curdle and collect all the meat suspension. Turn off the heat and let the pan sit for 15-20 minutes to allow all the flakes to settle to the bottom. Carefully strain the broth again and enjoy the amber beauty!

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Bouillon In our adult years, we don’t remember so often. But when we’re sick, sometimes the broth isn’t even included. recipe, but in a prescription prescribed by a doctor. And this is not surprising, because the broth is very easily digestible, warms and does not strain the weakened body. Plus it has controlled calories - excess fat ok you can always take it off. But even in healthy times, you shouldn’t forget about the broth. Firstly, broth is the basis of many culinary dishes. And secondly... After all, if you managed to cook the broth beautifully - transparent, appetizing in color, with cheerful greenery - then it itself will become a decoration for any table. How to cook broth? Take your pick, there are many recipes here! Don't forget to read the tips - how to make the broth clear, how to lighten the broth... If you wish, you can treat yourself to variety and prepare the broth with different vegetables, for example, with color and Brussels sprouts, as well as with vermicelli, noodles, rice, omelet, dumplings, meatballs, omelet, rice, celery, egg. with giblets and even with sea cucumbers... Although for me it’s still the most delicious - chicken bouillon with meatballs. Mom's And it’s as easy as shelling pears to prepare: you ask your mom and you’re done!

1. To make the broth rich and strong, bones, meat, fish, mushrooms, and vegetables are poured with cold water. If you want the contents of the broth to retain more of its useful properties without being released into the broth, then put it in hot water.
2. Usually 2-2.5 glasses of water are poured into one serving, taking into account the fact that about a glass will evaporate during cooking. It is not advisable to add water later - the taste of the broth will be worse.
3. Salt the broth immediately. But if you need broth for subsequent preparation of other dishes, then be careful with salt so as not to run into problems later. In this case, it is better to add salt later.
4. The broth should be cooked over medium heat. Strong fire – cloudy broth, low heat – low broth.
5. As soon as the broth boils, remove the foam with a slotted spoon and reduce the heat.
6. As cooking progresses, it is recommended to skim off the fat, since if the fat is heated for a long time, it acquires an unpleasant taste and smell.
7. Remember that overcooked broth loses its taste and aroma. Meat broth is usually cooked for up to two hours (only pure bone broth can be cooked for up to three), fish broth for an hour, and mushroom broth until the mushrooms become soft.
8. An hour before the end of cooking, it is recommended to add it to the broth. onion, carrots, parsley and celery roots, in 5 minutes - bay leaf.
9. If you're making chicken broth from a wonderfully fresh chicken, it's best to avoid spices to preserve the natural flavor. But if it’s from a wonderful and fresh...
10. How to clarify broth? If you want to lighten the broth, use special pulls that can be made from meat or protein (see our recipes).
11. The finished broth is filtered.
12. Don't overuse bouillon cubes.
13. If you want to make the right chicken broth, never write “chicken”, “bulYen”, “bulYon”.

Chicken broth soup is classic dish, which is familiar to us from childhood. During the cold season, a fragrant, hot potion will not only satisfy your hunger, but also help you warm up. The dish, at first glance, is very simple, but experienced housewives know special secrets and subtleties. Properly cooked chicken broth is an excellent base for variety of soups.

How to make chicken broth

The taste and concentration of the broth largely depends on the bird, so try to buy homemade soup chicken- so he will bring soup maximum benefit. The rich liquid can be obtained from a whole bird or from a piece of meat with bones. You should not cook broth only from chicken fillet. Try to fill the bird only with cold water, and after boiling, skim off the foam and add vegetables.

Chicken Broth Recipes

After reading the recipes, you will not have a question about how to prepare broth from chicken meat. Low calorie dish may be included in daily diet. Add seasonings, vegetables, grains and other additives to the broth to your liking. Before cooking, wash the chicken thoroughly under running water and, if necessary, cut into small pieces.

Chicken

• Cooking time: 65 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 36 kcal/100 g.
• Purpose: lunch.
• Cuisine: Russian.

If you don't know how to make chicken broth, try this method. The liquid can be used as a base for soup, or consumed as independent dish. The broth has valuable nutritional properties, rich in protein. To make the dish even healthier, the first broth is drained during the cooking process. This helps reduce the amount of purine bases.

Ingredients:

• chicken – 1.5 kg;
• salt - to taste.

Cooking method:

1. Place the whole bird in a pan and add water. Let it cook.
2. Avoid strong boiling. If foam appears, remove it with a slotted spoon.
3. Add salt, reduce heat, cover the pan and cook for about an hour.

From chicken breast

• Cooking time: 1 hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 113 kcal/100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Chicken breast broth is low calorie first a dish that can be given to children on a diet. Give preference to poultry, then your dish will be richer and acquire a pleasant golden color. Boiled breast you can place in the broth when serving or serve separately. Place fresh herbs on the plate to make the first dish even tastier.

Ingredients:

• chicken breast– 200 g;
• salt – 5 g;
• dill – 5 g.

Cooking method:

1. Pour water over the chicken, add salt, and place the container over medium heat.
2. When the liquid boils, reduce the temperature and remove the foam. Cook for about an hour.
3. 10 minutes before the chicken is ready, add the greens.

From legs

• Cooking time: 95 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 129 kcal/100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: easy.

In the photo we often see a beautiful golden broth made from chicken legs. By following the recipe directions, you too can prepare this dish. Ham broth is an excellent base for soups. Before starting cooking, it is recommended to soak the meat in cold water for an hour. To reduce the amount of fat, remove the skin from the legs.

Ingredients:

• chicken legs- 1 kg;
• salt – 5 g.

Cooking method:

1. Place the bird in a saucepan and add water.
2. Wait until it boils, remove the foam, add salt.
3. Cook the legs over low heat for about 90 minutes.
4. Remove the pan from the heat.

Chicken drumstick

• Cooking time: 1 hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 80 kcal/100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: easy.

Chicken drumsticks are great for making rich, golden broths. You can use the finished meat in other dishes, or divide it into small pieces and leave it in the soup. Take at least 3 legs; any less, the taste will not be strong enough. To remove excess fat and reduce calories, remove the skin before heat treatment.

Ingredients:

• chicken drumstick- 4 things.;
• salt – 5 g;
• bay leaf – 2 pcs.;
• allspice– 5 g.

Cooking method:

1. Fill the drumstick with water.
2. Wait for the foam to appear, remove it using a slotted spoon.
3. Salt the water and add spices.
4. Let the broth simmer for 1 hour on low.

With potato

• Cooking time: 1 hour 10 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 102 kcal/100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The recipe for chicken broth with potatoes allows you to prepare a first course that can replace a full meal for lunch. It is better to use starchy varieties of vegetables that cook well. How long to cook chicken for broth depends on the age and size of the bird. Even the most inexperienced housewives can cook tasty soup using this chicken broth recipe.

Ingredients:

• chicken – 1 kg;
• potatoes – 500 g;
• salt – 5 g;
• parsley – 10 g.

Cooking method:

1. Place the chicken in a saucepan, add water.
2. Bring the liquid to a boil, skim off the foam, add salt.
3. Add potatoes, cook over low heat.
4. Add parsley to the boiling broth 5 minutes before the end of cooking.

With egg

• Cooking time: 85 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 151 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.

The recipe will make a delicious broth that may become your favorite food. Healthy and natural ingredients will quickly satisfy your hunger. To ensure that your soup does not turn out cloudy, be sure to skim off the foam and reduce the temperature to a minimum. Give preference homemade chicken and eggs, especially if you are cooking for a small child.

Ingredients:

• chicken meat – 400 g;
• carrot – 1 pc.;
• egg – 1 pc.;
• onion – 1 pc.;
• potatoes – 3 pcs.;
• salt - to taste;
• dill – 10 g.

Cooking method:

1. Place meat in a saucepan with cold water.
2. After boiling, remove the foam, reduce the heat and add the whole onion.
3. After 10 minutes add vegetables boiled eggs, greenery.
4. After half an hour, turn off the heat.

With vegetables

• Cooking time: 2.5 hours.
• Number of servings: 7 persons.
• Calorie content of the dish: 152 kcal/100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

Recipes for the first chicken with vegetables have long won the hearts of many housewives, as it is simple and very useful drug. How to cook a dish if you don't have time? – you will find the answer to this question in the recipe. Take a variety of vegetables, combine them to get the perfect taste qualities. Depending on the time of year, you can add fresh herbs or a variety of dry seasonings.

Ingredients:

• chicken meat – 500 g;
• carrot – 1 pc.;
• onion – 1 pc.;
• celery stalks – 2 pcs.;
• salt - to taste;
• dill – 10 g.

Cooking method:

1. Fry the onion with carrots, celery until tender, add salt.
2. Wash the meat, place it in a saucepan, add prepared vegetables, greenery.
3. Fill everything with cold water and leave over medium heat until it boils.
4. Skim off the foam, reduce the gas, and cook until done.
5. Disconnect and let sit for an hour.

Rich

• Cooking time: 75 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 181 kcal/100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

Rich broth is a great way to satisfy your hunger. It's delicious healthy food, which is suitable for adults and for children from a very young age. Follow the recipe instructions exactly and you will be able to cook a clear broth. homemade noodles, cereals will be a great addition. To ensure that the soup turns out rich, do not forget to skim off the foam.

Ingredients:

• chicken – 1 pc.;
• carrot – 1 pc.;
• onion – 1 pc.;
• black pepper – 5 pcs.;
• oil – 1 teaspoon;
• garlic – 2 cloves;
• pasta - to taste;
• parsley – 1 bunch;
• bay leaf – 3 pcs.;
• salt - to taste.

Cooking method:

1. Place the whole chicken in a saucepan and simmer over low heat for about an hour.
2. Then the broth is filtered.
3. Cut the vegetables and put them in water.
4. After a couple of minutes add small pasta, greenery.
5. After the broth boils, turn off the burner and season.

Easy

• Cooking time: 55 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 179 kcal/100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Broth with poultry carcass is delicious meat product, which perfectly satisfies hunger. Use chicken soup permitted even to those who adhere to dietary nutrition. The cooking process is simple and does not take much time. If you don't have cooking skills liquid dishes, try this method. Your family will definitely appreciate it great taste and the aroma of the broth.

Ingredients:

• chicken meat – 500 g;
• salt - to taste;
• parsley - to taste.

Cooking method:

1. Place the ingredients in a cooking container and add water.
2. Cook over medium heat until boiling, remove foam.
3. Add salt and herbs.
4. Cook the first one for another 40 minutes.

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