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 the most delicious is chicken broth 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, vegetables are poured 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. High heat means cloudy broth, low heat means weak 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. Ready broth filter.
12. Don't overuse bouillon cubes.
13. If you want to make the right chicken broth, never write “chicken”, “bulYen”, “bulYon”.

or jellied dishes, an absolutely clean, light broth is required.

In his large theoretical article about I described in detail the technology for their preparation and what you should pay attention to when cooking so that the broth turns out clean and transparent.

But what to do if your broth, due to mistakes made, still turns out cloudy? Is it possible to make it look amber-transparent? Of course you can!

In this article I will tell you in detail and clearly show you my favorite, proven and 100% reliable way clearing the broth.

For this experiment, I intentionally made the cloudiest veal stock I could make. Oh, and it wasn’t easy for me to do this due to my reverent attitude towards the original quality of the broths!

And this is how it turned out: rich, thick, aromatic, but completely cloudy, absolutely unsuitable for use as a base for clear soups.

We will fix it!

To clear the broth, I always use a drawdown made from egg whites and shells. Protein and shell are an excellent absorbent, which, like a sponge, absorbs the smallest particles of meat turbidity.

I recommend this proportion: 3 liters cloudy broth take 2 egg whites and shells large eggs. Accuracy is not important here; the amount of shells and proteins taken depends on the degree of contamination and the total volume of the broth that you are going to clean. If you need to clear a smaller amount of broth, then use the proportions as a guide, taking the white and shell of 1 egg for 1 liter of cloudy broth.

The shells should be thoroughly washed to remove any possible dirt, finely crushed, and the whites should be beaten until lush foam. You can add a little to the whites when whipping lemon juice- it will do protein foam more fluffy and more stable (if you suddenly forgot or don’t have juice on hand, that’s okay).

Strain the broth into a saucepan through a fine sieve lined with several layers of cheesecloth. For greater clarity of the experiment, I skipped the straining stage.

Bring your strained but still cloudy broth to a temperature of 60-65 0 C on the stove.

Add chopped eggshells and pour in the whipped whites. They will decorate your broth with such a beautiful snow-white cap.

Continuing to heat the broth, stir the contents of the pan with a spoon. At this stage, you can already notice cloudy flakes that are pulled away by the foam from the whipped egg whites.

Continuing stirring, bring the broth to a boil. Let it boil for about 5 minutes.

The boil should not be intense, otherwise your protein foam will run away from the pan; but still, bubbling must be present - this ensures that the cloudy foam is absorbed by the egg white.

Brrr, look how many cloudy meat flakes the egg foam has collected!

Turn off the heat on the stove and let the broth “rest” for 15-20 minutes. During this time, a cloudy sediment of heavy meat flakes and eggshells will fall to the bottom of the pan.

You can already see that “the patient is more alive than dead.”

Carefully and neatlyUse a spoon to remove any protein foam from the surface of the broth. This is very easy to do because the egg white has curdled.I became dense.

What do you think of the resulting color of the broth?

Now, carefully, trying not to disturb the heavy cloudy sediment at the bottom of the pan, strain your broth through a fine sieve lined with several layers of gauze.

All sediment should remain at the bottom, which is what we needed. We throw it away without regret!

If everything is done carefully, then one stage of cleaning the broth is enough. In case of errors or if necessary, you can repeat the cleaning procedure 2-3 times.

And here he is, the handsome broth! Absolutely clean, transparent, amber, pleasant color! It remained just as strong and rich, and did not lose any of its taste.

The result has been achieved! Hooray!

I hope you found this article helpful and may all your broths be excellent from now on!

so as not to miss all the delicious things!

I will also be glad to receive feedback on your cooking experience based on the materials in my article.

The basis of any truly delicious soup, and therefore the basis have a nice lunch you can safely call it broth. Fragrant, rich, covered with light rings of golden fat, the broth will perfectly warm you up in the cold, serve as a complete and light lunch dish V summer heat, will not burden a weakened stomach during illness and will always please you in health. Despite the fact that there is nothing easier than preparing a good broth, it is not at all uncommon for us to look in despair at a plate filled with a completely unappetizing muddy slurry, and are afraid to try even the smallest of such a dish, which, with due diligence and skill, could would become a real decoration of our dinner. In order to avoid this unpleasant picture in the future, let’s find out today and forever remember how to prepare the broth.

The general word “broth” usually refers to any clean, clear broth made from meat, poultry, fish, mushrooms or vegetables. So that’s why this word is general, in order to generalize the countless number of similar and at the same time similar different dishes, united only by a similar method of preparation. The most popular and in demand broths have always been and remain meat broths. The purpose and methods of preparing such broths are very diverse. Starting from light, delicate broths served as an independent dish, and ending with the strongest boiled broths intended for making sauces. Broths white, yellow and red, from various types meat and game, various cuts of carcass, bones and offal - the range of meat broths is amazing. Here you will find consommé, lanspique, fumé, and the simplest minute broth. But the truly rich taste and aroma of the broth is given not only by the meat itself, but also by various flavorings, vegetables, spices, herbs. Carrots and turnips, celery and parsley roots, onions, spicy bouquet, pepper, cloves, bay leaves - all these and many other additives help give our broths hundreds and thousands of different shades of taste and aroma.

In today’s publication, “Culinary Eden” has carefully collected for you the most important tips and secrets that will definitely tell you how to prepare a broth that, having fully revealed all the magic of its aroma, will serve excellently tasty base for your homemade soups and sauces.

1. When choosing raw materials for your broth, pay close attention to the quality and freshness of the meat and bones. Even the slightest hint of poor freshness or poor storage should alert you, because any foreign odors, not to mention the smell of stale, spoiled meat, will certainly pass into your broth, irreparably spoiling it. No less importance should be attached to the quality of the water in which you will cook the meat. The best, most delicious broths are made with clean spring or well water. In an urban kitchen, you can use good bottled or filtered water, but it is better to refrain from using regular tap water. Such water often contains a considerable amount of impurities, which can have an extremely negative effect on the taste of the finished dish.

2. When preparing the broth, always fill the meat with as cold water as possible. This is precisely the main secret of preparing truly tasty and aromatic broth. As soon as you pour hot water over the meat, the protein on the surface of the meat will immediately curl and seal in all the meat juices. If you pour cold water over the meat, then when heated slowly, the water will gradually penetrate into its deepest layers and draw all the extractive substances into the broth, enriching your dish with the most vibrant and rich taste, which only the meat cut you have chosen can produce. Speaking of meat cuts. The most delicious broths are those cooked using a combination of bone and pulp. Bones will give your broth richness and strength, and lean meat will give it a softer taste and aroma.

3. In order for your broth to turn out not only tasty, but also beautiful and transparent, most often it is enough to carefully remove all the foam from its surface and strain the broth through thick cheesecloth at the very end of cooking. If this was not enough, and the purity and transparency of the broth plays an important role in serving your dish, then raw chicken eggs. Two raw protein combine with ½ cup of cold water, add a couple of spoons of warm broth to them, pour the resulting mixture into the pan with your broth, stir quickly and place the pan on the lowest heat. When heated, the protein will gradually coagulate and absorb all the suspension that makes your broth cloudy. All you have to do is strain the broth through cheesecloth and serve the absolutely transparent, clean and extremely appetizing homemade broth.

4. To flavor the broth extra taste and aroma, in addition to roots, they also use additives such as bouquet garni and cloute onion. Don’t be alarmed, despite the mysterious names, you can easily find all the ingredients for these seasonings in your kitchen or at the nearest store. A bouquet garni is a bunch of fragrant herbs tied with thread, traditionally including thyme, parsley and bay leaves. At your request, you can add others to the bouquet spices. A klute bulb is a peeled bulb into which one or two clove buds are stuck. Onions and cloves soften and offset each other's flavors and give your dish a deliciously delicate, light aroma. Place the roots, bouquet garni and cloute into the broth immediately after skimming. After an hour to an hour and a half of cooking, all these additives should be removed from the broth to avoid overcooking the vegetables and herbs.

5. Let's try to make the simplest yellow beef broth. Chop one kilogram of beef brisket into pieces of approximately 200 grams. every. Beef shank weighing about 500 grams. cut lengthwise. Peel one carrot, one small turnip, half each parsley root and celery root. Prepare bouquet garni and cloute bulb. Place the washed bones at the bottom of the pan, place the brisket on them, fill everything with 4 liters of cold water and place the pan on the fire. Bring the broth to a boil, carefully skim off the foam, add the roots, bouquet, cloute and half the amount of salt to taste, reduce the heat to low, cover the pan with a lid and cook the broth at the lowest simmer for 3 hours. An hour to an hour and a half after the start of cooking, remove the roots and herbs from the broth. Add salt to the finished broth to taste, heat, strain and serve.

6. Red broth is prepared a little differently. This broth is much richer and more flavorful than the yellow one. Most often, red broth is used to prepare soups and sauces, but it is not customary to serve such broth as an independent dish. Place one kilogram of beef with bones in a saucepan, add roots, bouquet and onions. Then add ½ cup of cold water, cover the pan with a lid, place on low heat and simmer the meat until brown, stirring frequently with a spatula. At the end of poaching, the finished meat and bones should acquire a kind of “varnish” shine and a brown tint. Pour 3 liters of cold water over the meat prepared in this way, bring to a boil, skim off the foam, add salt to taste and cook the broth over low heat for 3 hours. Strain the finished broth thoroughly and, if necessary, lighten it with egg whites.

7. White broth is the lightest and most delicate type of meat broth. More often white broth used as a basis for various dressing soups, such as cabbage soup, borscht, rassolnik, as well as for puree soups. Let's prepare white broth using lamb broth as an example. Chop 150 grams into pieces. lamb bones with meat, put them in a saucepan and fill with a liter of cold water. Bring to a boil, skim off the foam. Since this broth will later serve you as a base for soups, when cooking such a broth, it is better not to add roots, but a small amount of fresh or dried marjoram and the clute onion will not spoil the broth; add them after skimming. Then add another liter of water and salt to taste. Bring to a boil again and simmer over low heat for 3 hours. Strain the finished broth.

8. Consommé - extraordinary delicious broth double strength. Most often, such broth is prepared from several types of meat, poultry or game. Let's prepare meat consommé according to Alexandrova-Ignatieva's recipe. Place 300 g in a saucepan. beef and 100 gr. veal shank. Add 500 ml. cold water, bring to a boil, skim off the foam, add 50 g. roots, roasted until golden brown, a small bouquet, ¼ onion, salt to taste. Reduce heat and cook broth as usual. Separately prepare the meat pull. To do this, pass 100 grams through a meat grinder. raw beef, add half egg white, stir and dilute the mixture with cold water until the consistency of sour cream. Strain the finished broth, cool slightly, 1 - 2 tbsp. add spoons of broth to the guy, and then add the meat guy to the pan with the broth. Mix everything thoroughly and cook on the lowest heat for an hour. Strain the finished consommé and then boil again.

9. Very strong condensed meat broth, fume, used for making sauces and gravies. In addition, fumé is added to minced meat to give the latter a special juiciness and aroma. Fume is most often prepared from bones. Two kg. beef shanks and 500 gr. pork feet chop into small pieces and place in a saucepan. Add one chopped carrot, turnip and parsley root. Simmer everything together as for red broth, then add 4 liters of water, bring the broth to a boil, skim off the foam, add the bouquet, onion, half the volume of salt to taste, and simmer everything over low heat for 6 hours. Strain the finished broth thoroughly and simmer for another 1 - 1 ½ hours. Cool the finished fumé, pour into jars and store in the refrigerator.

10. The fastest and simplest meat broth is considered to be one-minute broth or meat tea. This broth is usually prepared for seriously ill patients or as an additive to regular broth, when its quantity is insufficient. Roots of carrots, turnips, celery and parsley with a total weight of 50 grams. finely chop and fry on vegetable oil before golden color. 300 gr. mince lean veal, add 2 raw proteins and 500 ml. cold water. Mix everything thoroughly and bring to a boil. high fire. Immediately after boiling, add vegetables, ¼ onion and salt to taste. Cook, stirring frequently, for 15 minutes. Remove from heat and strain.

And on the pages of “Culinary Eden” you can always find even more time-tested recipes that will always tell you how to prepare broth.

Description

Beef broth Every housewife should be able to cook, because although it is not an independent dish, it still represents the basis for many first and some second courses.

If you are just learning culinary skills, then given step by step recipe preparations with photos will come in handy. He will teach you how to properly prepare a delicious beef-based meat broth, so that it also turns out transparent.

In general, there are many varieties of broths. They are prepared on the basis of vegetables, mushrooms, as well as animal and poultry meat. However, in this case we will focus on beef. The broth based on it has a pronounced and quite pleasant taste.

So let's start learning!

Ingredients

• 
  (1 kg)
• 
  (100 g)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (3 pcs.)
• 
  (1 PC.)
• 
  (5 peas)

Cooking steps

The best choice for making broth is a boneless shank. Before cooking, rinse it thoroughly in warm running water. Then you need to lower the shank into a deep pan, fill it with three liters of water and put the pan on high heat.



To make the broth more appetizing and aromatic, we will add vegetables to it. So, we peel the carrots, wash them thoroughly, and then cut them lengthwise into two halves. Then let's start processing the leeks. It must be thoroughly washed and cut in large pieces. Also at this stage we will also deal with the onion. It should be peeled from the top peel, its roots cut off and cloves stuck into it (see photo below).



As soon as our broth comes to a boil, the heat needs to be reduced. Throughout the entire process of cooking meat, you need to skim off any foam that will form.



When the foam stops forming when cooking the beef, this will be a signal to add vegetables to the pan. You need to cook them together with meat for at least one hour.



At the moment when the vegetables become completely soft, they will need to be removed from the pan. You will also need to remove spices from the pan. Then we continue to cook the beef for another forty minutes, until the meat is completely cooked.



When the beef broth is ready, you will need to strain it. We also recommend removing excess fat. To do this, the broth will need to be cooled and all fat removed from the surface.

Broth – amazing product. He's good and how independent dish, and as a basis for preparing soups, some cereals, risotto, jellied meat, sauces, gravies and others culinary masterpieces. Myasnov offers several tips to help you cook perfect broth- aromatic, transparent, nutritious and incredibly tasty.

Delicious broth - made from quality meat!

The taste of the broth directly depends on the quality of the meat used. Depending on what type of meat you use, it is important to pay attention to the following nuances:

For beef broth, Myasnov recommends using the meat of young bulls - this is high-quality beef up to 3 years old. Young bulls have meat that is more tender, juicy and lean than that of an adult animal. Plus, it cooks much faster. Unlike veal, the meat of young bulls has already accumulated all useful material necessary for adequate human nutrition.

As for pork, the meat of bacon pigs is considered the most valuable. This is lean, tender meat with a thin layer of pink bacon. Bacon pork cooks quickly and produces a very tender and tasty broth.

For chicken broth, choose poultry raised in environmentally friendly conditions without antibiotics or growth stimulants. It is important that the chicken is not frozen and that chlorine is not used to cool it. This chicken makes the right broth: transparent, rich, moderately greasy, without foreign odors.

When choosing meat for broth in Myasnov stores, it is impossible to make a mistake, since the products we offer meet all the listed quality criteria.

Choose right piece

For broth, it is best to choose pieces of pulp or meat on the bone, rich in connective tissue. When cooked for a long time, such meat releases the most extractive substances, and, accordingly, the broth from it turns out tasty, aromatic and rich.

Various manufacturers Meat carcasses are cut differently, so when choosing a piece of meat for broth, rely on the seller’s recommendations. For example, the culinary cutting of Myasnov takes into account nutritional features each piece and selects the next parts meat carcass suitable for cooking: for pork it is; for beef – , ; for lamb – , . Pay attention to the “Recommended for Boiling” signs located next to the price tags, and your choice of meat for broth will always be successful.

As for poultry, almost all parts of the carcass are suitable for cooking, and there is no consensus on which part makes the broth tastier. Some people think that the most delicious broth is made from wings and necks, others prefer broth from lean meat chicken breast, and some - from whole chicken.

Vegetables and herbs

Vegetables and herbs are designed to enrich the taste and aroma of the dish. Onions, carrots and celery are best suited - this is a classic “vegetable composition” for meat broth. For a two to three liter pan, one onion, a small carrot and 2-3 stalks of celery are enough. Also in perfect harmony with meat broth are leeks, parsnips, bay leaves, turnips and other roots - add them to the broth to your taste.

Water

The water for the broth should be clean (well, spring, bottled or at least filtered) and, preferably, soft - in hard water the meat will not be able to release all its juices.

As for the amount of water, depending on how rich and concentrated the product you want to get, 1 kilogram of pulp or meat with bones will require 2 - 3 liters of water.

The longer you plan to cook the broth, the more liquid will evaporate from it - take this into account when determining required quantity water. It's better to fill it in advance more water than adding it as it boils, otherwise the taste of the broth will not be so rich and saturated.

Preparation: 6 simple steps

1. Prepare the food: wash the meat, vegetables and herbs thoroughly. There is no need to chop the meat for the broth; it should release its juices gradually, slowly - then the broth will turn out clear and tasty. If you cook chicken broth, nutritionists recommend removing the skin - it can make the dish too greasy.

2. Fill the meat with cold water and put it on fire. Our goal is broth, not boiled meat, so it is important to use cold water: When water is gradually heated, flavors and nutrients and go into the broth. If you put meat in boiling water, its surface will immediately be “sealed” with a protein film, which will prevent extractive substances from escaping into the broth (but the meat itself will remain juicy and tasty).

Before boiling, you can cover the pan with a lid and cook the broth over medium heat. As soon as the water boils, you need to reduce the heat and continue cooking over low heat without a lid so that the evaporating water does not drip back into the broth and spoil its taste.

3.When the broth boils, foam will begin to appear on it. It must be removed immediately with a slotted spoon as it appears. If you do not do this in a timely manner, the foam will soon settle to the bottom of the pan in the form of flakes, which will ruin appearance dishes. Remove foam adhering to the walls of the pan with a damp cloth. If a lot of fat appears on the surface of the broth, it should be removed with a paper towel, as it gives the dish an unpleasant greasy taste.

4. 30 minutes before the end of cooking, add vegetables and spices to the broth to taste - with them the broth will be more aromatic. A little secret: you can put a little in the broth onion peel, then it will acquire a pleasant golden hue. Carrots, turnips, celery and other roots can be lightly fried in a frying pan without oil or baked - their aroma in the broth will be even stronger.

5. The time to cook the broth over very low heat after boiling depends on the size of the piece, the toughness of the meat, the age of the animal and the desired strength of the broth that you want to achieve. So, for example, the broth will reach readiness in 1-1.5 hours if you use 1 kilogram of meat from young bulls, and in 2.5-3 hours if the meat is from adult beef. After boiling, pork broth is cooked for 1.5-2.5 hours, lamb broth - 1.5-2 hours, chicken broth - 1-2 hours.

If you want to use boiled meat from the broth in another dish, keep in mind that it will cook faster than the broth itself. You can check the readiness of the meat as follows: pierce it with a knife - the knife will go into a fully cooked piece without effort. The cooked meat can be carefully separated from the bone and used, and the bones can continue to be cooked until the broth is ready.

6. After finishing cooking, you need to remove the meat and vegetables from the broth and strain it through a fine sieve or a linen napkin soaked in water and wrung dry so that the broth is transparent and to prevent small fragments of bones from getting into the dish. Vegetables and bones can be thrown away, because they have already given all their taste and aroma to the dish, and they no longer have any value.

Important nuances

Most best broth obtained from fresh or chilled meat. But if you have to use frozen food, it is very important to defrost it properly. Do not use a microwave or hot water for this. The optimal way is to wash the meat with cold water and place it in a closed container for 2-3 hours.

It is advisable that the pan for cooking broth have a thick bottom and, if possible, thick walls. This will ensure gradual and uniform heating of the broth, which means the meat will release maximum amount extractives.

The broth should not “boil” - the movement of the liquid should be barely noticeable. If your stove is difficult to adjust so that the desired temperature regime, try putting the pan with the broth in the oven, preheated to a temperature of 100–110 degrees.

It is better to add no more than a pinch of salt to the broth or not add any salt at all: during cooking it may evaporate. more liquid, than you expected, so the broth runs the risk of being too salty. It is better to salt the dish that you plan to cook using broth.

Did you know that...

...The French add a “bouquet garni” to the broth - a bunch of herbs consisting of thyme sprigs, bay leaf, parsley stems and leeks. If you wish, you can add celery, garlic, cloves to this bouquet - whatever you like. At the end of cooking, the bouquet is caught and thrown away.

...The broth can be frozen. If you often prepare broth-based dishes, then it will be convenient for you to do the following: cook the broth once every few weeks, then divide it into portions and freeze it. Cool the broth and remove all fat from it. Line a rectangular deep container big piece cling film so that the edges hang down strongly. Carefully pour the broth inside, close the container with a lid and place in the freezer. When the broth is completely frozen, remove the resulting “briquette” along with the film and wrap it in the overhanging edges. You can also use it to freeze the broth. paper bags juice containers or clean plastic mayonnaise buckets. Frozen broth can be stored for up to 6 months.