Tatiana: | February 8th, 2019 | 5:35 am

Dasha, I don’t understand whether you strip the knuckle or cook it whole and how in this case with baking.
Answer: Tatyana, you can do it both ways. Here the shank was cooked whole.

Tatiana: | February 8th, 2019 | 5:22 dp

And I freeze the broth in plastic milk bottles.
Answer: Tatiana, great! Thanks for sharing!

Anna: | February 1st, 2019 | 3:32 pm

Armed with recommendations for saving money from this site, I completely stopped buying meat specifically for broth. Over the course of 2-3 weeks, I simply collect all the meat scraps that are good for broth and freeze them. I’m just going to cook it tomorrow, because I’ve accumulated quite a bit, and my old supplies are gone. I will cook it in a 5-liter multicooker-pressure cooker. I'll fill it up to 4.5 liters and fill it with water. It turns out an excellent tasty prefabricated broth. At the end of cooking, I add branches of greenery and salt tied with thread into bunches; after a few minutes, I throw away the branches. I remove the edible meat from the bones and add it to the strained concentrated broth, immediately distributing it in portions for future soups. I leave a couple of preparations without meat for soups with meatballs and for sauces and gravies. What's left over then goes to the neighbor's dog. And I get preparations for 4 soups and a couple of gravies or sauces
Answer: Anna, thanks for sharing!

Larisa: | October 25th, 2016 | 1:18 pm

I really liked the idea! Now that's all I do! Thank you Daria, very much!
Answer: Larisa, thanks for the comment!

Anastasia: | August 31st, 2016 | 8:53 am

Dasha, please tell me, there is homemade chicken soup in the freezer, is it possible to make a concentrated broth from it? How much should you cook in this case and in what proportion should you dilute it later?
Answer: Anastasia, of course you can. Concentrated chicken broth is prepared in the same way as regular chicken broth, only the amount of meat relative to the amount of water is increased by 2-3 times. As a rule, homemade soup chicken needs to be cooked longer than store-bought broiler. Dilute the broth to taste, depending on your preferences.

Ksenia: | May 19th, 2014 | 10:18 am

Is it the same way to cook beef leg? Or will there be any changes to the recipe?
Answer: Yes, Ksenia, cook beef leg in the same way.

Olga: | January 5th, 2014 | 1:25 pm

DmitryE:, I cooked turkey leg broth according to the recipe given above. The broth also turned out to be concentrated, but the maximum degree of dilution, for my taste, is 1:2 (1 part broth to 2 parts water), i.e. In terms of economy, it is inferior to pork knuckle broth. Although it undoubtedly contains fewer calories.

Elena: | March 1st, 2013 | 1:04 dp

I also think that it’s better to freeze in plastic rather than glass - it will burst

Ekaterina: | December 6th, 2012 | 9:58 pm

It's really very convenient. I have a question about preparing the broth itself. Should the lid be closed or open when cooking broth? I just read that the cover should be open so that the harmful substances leave the meat, and then the broth becomes clearer. but it seems less concentrated.

Answer: To make the broth richer and more tasty, it is advisable to cook the meat without a lid. And there is nothing harmful in quality meat, only healthy.

Lenka: | October 16th, 2012 | 9:25 pm

Good day everyone! And I pour the cooled broth into freezer bags, I have 3-liter bags, so a liter of broth freezes into a thin briquette, and I write on the top of the bag with a marker. When the broth freezes, I simply place the bags like books between other containers.

DmitryE: | September 17th, 2012 | 2:01 pm

As an alternative to the “heavy” broth from the knuckle, I recommend a “lighter”, but very tasty broth from the turkey leg. The prices (at least here) are comparable, the meat is very tasty, the broth is rich and freezes into jellied meat.

Oksana: | June 8th, 2012 | 3:20 pm

And my jars of broth in the freezer burst. At the same time, I did not cover them with a lid, I filled them 3/4 full. Can you tell me what I did wrong?

Answer: this is strange, my jars are stored normally, they don’t burst... Maybe you poured hot broth into them, and then, without allowing them to cool, put them in the freezer?

Sonya: | May 19th, 2012 | 5:49 dp

Dasha, I don’t understand a little, but how to use it later? Defrost a liter jar and pour out as much as needed and then freeze again?? Or how?):

Answer: Sonya, I cook the soup in a 5-liter saucepan so that it lasts for 2, sometimes 3 days. Therefore, a liter of broth is just enough for me at one time. I defrost it in the refrigerator the night before. If the soup is cooked in a 2-liter saucepan, then you can freeze it in 500 ml jars.

Rina: | March 5th, 2012 | 10:52 am

Thank you. This is a great help in the household. I also always cook soup in two batches. One day it’s broth, and the next it’s soup itself, but I didn’t even know about concentrated broth. Now I will waste even less time.

Answer: The main advantage of concentrated broth is that it takes up less space in the freezer than regular broth. I'm glad you liked the idea, Rina.

Natalya: | February 6th, 2012 | 6:11 pm

Tell me, can you get something similar from chicken?

Answer: Yes, sure. I wrote about how I deal with chicken

Oksana: | February 5th, 2012 | 11:29 am

Interesting. How long can such broth be stored in the refrigerator and freezer?

Answer: At -18 degrees for up to six months. But I try to use it for 1-2 months.

Natalya: | February 4th, 2012 | 8:17 pm

Hello. Good advice. Well, what about the usefulness of such aspic broth? It seems to me that after such boiling there is nothing useful left there... Maybe I'm wrong?

Daria: | February 4th, 2012 | 7:12 pm

Liked!
What do you use to freeze the broth?

Answer: in glass jars or plastic liter buckets for ice cream or mayonnaise. The main thing is that they have a lid on which you can write what kind of broth it is and the date of preparation.

Masha Mironova: | February 4th, 2012 | 2:35 pm

To make a good broth, first of all, you need time. About two hours for chicken and three to four for beef or veal. In the classical tradition, these broths are usually prepared with the addition of mirepoix - a mixture of carrots, onions and celery, as well as a bouquet garni - a bundle of bay leaves, parsley and thyme. Meat broths are divided into two classes - white and brown. Meat, bones and vegetables for the white broth go straight into the pan. Before boiling in water, the components of the brown broth are fried in a frying pan with the addition of fat - animal or vegetable. It’s also a good idea to bake beef and veal bones in the oven for an hour and a half, they will give the broth a bronze-brown color. After straining, the finished broths can be frozen and stored in this form for six months.

Lamb broth

Lamb broth is perhaps the richest broth possible: for 2 liters of water you usually take 1.5 kilograms of meat, 2 onions and several sprigs of fresh thyme and parsley. Cook the lamb broth over low heat, constantly skimming off the foam and adding water if necessary, for about 1.5-2 hours. And then be sure to strain.

Dashi broth

Konbu seaweed and tuna meat are dehydrated, ground into powder (or granules) and used in much the same way as we are used to using bouillon cubes. True, it is not necessary to adhere to clear proportions here - everything depends solely on the preferences of the cook. You can take a spoon per liter of broth, or you can take two and two tenths. However, a kilogram package is enough for hundreds of Japanese soups in any case.

Turkey broth

Turkey broth is cooked in the same way as chicken broth: a whole small turkey or turkey legs along with a small parsley root, a stalk of celery, an onion and carrots should be placed in a saucepan, covered with water and simmered over low heat for about an hour and a half. Strain the finished broth.

Squid broth

It is better to prepare squid broth using low-fat fish broth, bringing it to a boil and throwing fresh or defrosted squid carcasses into the pan for 3-4 minutes - during this time the shellfish will not have time to become hard.

Celery broth

In order for the aroma of celery to predominate in the vegetable broth, take at least 4-5 stalks of celery for a couple of small carrots and one onion, add bay leaves, black peppercorns and cook for 30-40 minutes, skimming off the foam.

Hondashi broth

Granulated dry fish broth Hondashi is diluted in a proportion of 1 teaspoon per 250 ml of water and used as a base for Japanese soups with fish and seafood. Hondashi is sold in Japanese grocery stores and is often listed under the names “dashinomoto” or “fish yeast.”

Beef broth

Beef broth is boiled for three to four hours and in addition to the beef itself, mirepoix (chopped onions, carrots and celery), bouquet garni, black peppercorns and sometimes wine are added to it. Beef broth, like any other, must be constantly skimmed off and finally strained through a fine sieve. There is no need to salt the broth - then you can safely add it everywhere, including to already prepared dishes.

Mushroom broth

Just 100 grams of dried mushrooms can make 2 liters of rich mushroom broth, which can then be frozen and added to soups, sauces or stews for added flavor. To do this, mushrooms - any forest mushrooms will do - need to be soaked in advance, changing the water several times, then thrown into a pan, poured with three liters of water and simmered over low heat for about an hour and a half. The finished broth needs to be strained and diluted to the desired consistency - it will turn out concentrated.

Concentrated chicken broth

Concentrated chicken broth is prepared in the same way as regular chicken broth, only the amount of meat is increased by 2-3 times and is often fried in butter before cooking. Concentrated broths are used mainly for making sauces.

Bone broth

A good bone broth can be prepared like this: put raw or cooked beef bones (neck, tail, leg or knuckles) in a deep baking pan, add half a cup each of coarsely chopped onion, celery and carrots. Lightly mix everything together, sprinkle with vegetable oil, and fry for 30-40 minutes in the oven at 240 degrees, stirring several times. Then put the bones and vegetables into a saucepan, add cold water so that it covers the bones with a layer of 4-5 cm. Again add half a cup of chopped onion, celery and carrots, 2 large cloves of crushed unpeeled garlic and a bouquet of garni. Bring to a boil and cook, skimming off foam, for 2-3 hours. At the end, strain.

Crab broth

A good crab broth can be prepared like this: throw the crabs and a bunch of parsley into boiling salted water and cook for 7 minutes. Remove the shells from the boiled crabs and cut them up. Cut a small tomato into circles, coarsely chop an onion, heat a little vegetable oil in a frying pan and fry crab meat, onions and tomatoes in it for 5 minutes, add salt, then pour in a liter of water or ready-made chicken broth and cook for 10 minutes. At the end, you can add 20 grams of wine, 20 grams of soy sauce, a tablespoon of vinegar to the broth and cook for a couple more minutes.

Chicken Thai broth

Thai chicken broth differs from regular chicken broth in that it is prepared with the addition of a large amount of spices: coriander, lime leaves, ginger, and sometimes chili pepper. Thai broth is spicy and flavorful and makes a good base for a variety of Thai soups.

Lanspik is a clear broth for aspic. It is brewed from a veal head, freed from the tongue and brains, with the addition of mirepoix, herbs and vinegar. To harden the lanspik, gelatin is used, and for transparency, various delays (black caviar or whipped egg white) are used.

Vegetable broth

Two liters of good vegetable broth can be obtained from three onions, two carrots, two celery stalks, a bay leaf, a bunch of parsley, twenty grams of ginger, a leek, half a glass of white wine, poured with three liters of water and simmered until the water has evaporated by a third. There is no need to salt the broth; it is better to then salt the dishes to your taste.

Fish broth

A good fish broth can be made from pike perch or perch. First of all, the fish must be cleaned of scales, the belly cut, gutted, washed, cut into small pieces, and the gills removed from the head. Then put in a saucepan, add cold water, add mirepoix and cook at low boil for 25-30 minutes; After this, remove the pieces of fish, and continue to cook the head and tail for another 15-20 minutes. You can also cook fish broth from bones or heads: for this you need to chop the bones into several parts, remove the gills from the heads and add well-washed tails and fins; cook for about an hour, skimming off the foam.

Veal broth

The best broth is made from baked veal bones: together with vegetables, they are placed in the oven, heated to 200 degrees, for an hour, after which they turn brown, which gives the broth a noble color, and all the excess fat flows out of them. You need to cook the baked bones for at least three hours, constantly skimming off the foam, and then strain the broth.

Duck broth

Duck broth has a specific smell and, whatever one may say, is quite greasy. However, it almost always comes out transparent and light brown without much effort. In addition to the duck meat and bones themselves, carrots, celery, onions and several sprigs of parsley and thyme are added to the broth. Boil everything together for about 4-5 hours, then strain the broth. Most often, duck broth is used to make sauces.

Hi all! Ciao a tutti!

I want to tell you about another experiment, the result of which shocked me! This time I made chicken broth using the method Heston Blumenthal (Heston Blumenthal). It must be said that this gifted chef is one of the few holders of three Michelin stars in the UK and apologists for the scientific approach to cooking. He creates smart and interesting recipes like: super flavorful rich chicken broth. I would like to note right away that the “genius” of this broth is not my merit, I just used all of Heston’s secrets.

So we will need: chicken wings (I had ½ kg), skimmed milk powder (2-3 tbsp), 1 carrot, 2 onions and water. Heston also recommends adding fresh mushrooms, but I didn’t.

Everything ingenious is simple- we take chicken wings, they are cheap and have a lot of gelatin. Roll them thoroughly in dry milk - this is necessary to reveal the taste of the chicken as a result of the Maillard reaction (when baked, the proteins react with sugar, forming an aromatic crispy crust). By adding milk powder, we increase the amount of protein and sugar, and in skim milk powder they are 36 and 52%, respectively.

Now put the wings in the oven at 200C until they turn golden. It took me about 30 minutes to get these tanned guys:

For further cooking, it is better to use a pressure cooker, but I don’t have one, so I started cooking in a heavy saucepan with a thick bottom and a tight lid. Transfer the wings, add carrots and onions:

Fill with cold (!) water. Heston also recommends splashing some water into the container where the chicken was baked, using a spatula to scoop up all the burnt bits, let it boil and add it all to the pan. If you have a pressure cooker, the cooking time is 2 hours. I cooked for just 5 hours on low heat - I just folded everything in, poured it in, covered it with a heavy lid and forgot for five hours! Then I cooled it, carefully strained it, and here it is - a brilliant broth with the concentrated taste of real fried chicken! And note that I didn’t use a drop of oil:

I immediately poured part of the broth into small containers and ice cube trays and froze it, but I put this ½ liter jar in the refrigerator. This amount was enough for two 3-liter pans of aromatic soup!!! By the way, after standing in the refrigerator, the broth gelled perfectly:

I think that good housewives do not need to be told what else such a strong broth can be useful for, how many sauces, cereals, vegetables and a variety of dishes can be prepared using it.

This is the most delicious broth I've ever had, and I'm a big fan of broths! I highly recommend making it for you too!

Bon Appetit everyone! Buon appetito a tutti!

_______________________________________________________

Broth is a decoction obtained by boiling bones, meat, poultry, fish, and mushrooms in water (mushroom decoction). The word "broth" came into our language from French at the beginning of the 8th century. and comes from the verb “to boil, to form bubbles.” Depending on the type of products used, broths are distinguished: bone, meat and bone, poultry, fish, mushroom. Broth made only from meat pulp, especially for soups, is very rarely cooked. Extractive substances, proteins, fats, and mineral elements pass from the products into the broth.

Extractives give flavor, aroma and color to the broth. There are two groups of extractives - nitrogenous and nitrogen-free.

Nitrogenous extractive substances include free amino acids, the content of which in the muscle tissue of large and small cattle is up to 1% of its mass, dipeptides, guanidine derivatives (creatine, creatinine, etc.), carbamide (urea), purine bases, etc.

Among amino acids, glutamine plays a special role. Its solutions, even in very low concentrations (0.03%), have a strong meaty taste. The sodium salt of glutamic acid (monosodium glutamate) is used as a flavoring.

Guanidine derivatives (creatine, creatinine), which pass into the broth, also play an important role in the formation of meat taste and serve as indicators of the concentration of meat broths.

Chapter 1. Soups

Purine bases are the end products of protein metabolism contained in meat. A large amount of them in food is harmful to the body, especially in old age and in a number of diseases.

Nitrogen-free extractives include glycogen, glucose, fructose, inositol, acids (lactic, formic, acetic, butyric), etc.

All extractive substances have a sedative effect.

The amount of extractive substances varies depending on the breed, sex, age, and degree of fatness of the animal. The thermal state of the meat (cooled, chilled, defrosted) and the method of defrosting it are also important.

The taste of the broth is significantly influenced by the amount of collagen that has turned into glutin, as well as the fat rendered during cooking.

When cooking meat, poultry, and fish, broths are obtained that are similar in composition, but differ in the ratio of individual nutrients and organoleptic properties.

Thus, meat and bone broth contains more extractives and mineral salts than bone broth, but less fat and nitrogenous substances, the bulk of which is glutin.

The nutritional value of meat and bone (meat) broth is largely determined by the type of large-piece semi-finished product taken for cooking. Thus, broths from the beef thigh contain more extractive substances and less protein compared to broths from the brisket. They are transparent, have the best taste and aroma, and have a strong juice effect. Brisket broths are somewhat cloudy and contain a large amount of protein substances (glutin), which form a colloidal solution in the broths and impart so-called richness, as well as rendered fat.


When cooked, glutin (it makes up 77% of the dry residue of the broth), an insignificant (compared to the content in meat) part of the minerals and fat passes into the bone broth. Most of the fat collects on the surface and is mechanically removed, but some of it is emulsified, distributed in the broth. Emulsified fat makes the broth cloudy and worsens its organoleptic properties. There are practically no extractives in bone broth.


160 Section III. Cooking technology

When cooking fish broth, extractive, mineral and nitrogenous substances also pass into the water. The total amount of soluble substances passing from fish into the broth is 1.5-2% of its mass. Fish broths contain less glutamic acid, purine bases, and dipeptides than meat broths. A special feature of fish broths is the content of a significant amount of amines, especially in broths made from sea fish, and methylguanidine, a strong base that in high concentrations has a toxic effect on living organisms. The nitrogenous substances of fish in the broth are represented mainly by glutin: the amount of emulsified fat is insignificant. The mineral composition of the broth largely depends on the type of fish.

In terms of organoleptic indicators, the best quality broths are obtained from freshly caught freshwater fish (perch, pike perch, ruffe, etc.), as well as from sturgeon and salmon fish. It is not recommended to cook carp, bream, carp, roach, as the broth from them has a bitter taste.

Bone broth. Edible bones are used to prepare it. Edible bones include: beef - articular heads of tubular bones, pectoral, vertebral and sacral; pork and lamb - vertebrates, thoracic, pelvic,

1 tubular and sacral. Broths are not prepared from the rib and shoulder bones of beef carcasses; they are sent for technical processing. Vertebral bones are used to make sauces.

Vertebral and flat bones are cut crosswise into pieces measuring 5-6 cm, the articular heads are cut into several parts, and the tubes are left intact. Young beef and pork bones are lightly fried in an oven (30-45 minutes at

1 temperature 150-200°C) to improve taste and appearance

; broth. The rendered fat is drained and used for pass-

I Rooting vegetables.

Prepared raw bones are poured with cold water, and fried bones are poured with hot water (70-90°C) and boiled at low boil. During the cooking process, foam and fat are removed from the surface of the broth. The duration of cooking broth from beef bones is 3-4 hours, from pork and lamb bones - 2-3 hours. With longer cooking, the taste and aromatic qualities of the broth deteriorate. 30-40 minutes before the end of cooking, add parsley (root), baked onions and carrots, and salt. Carrots and onions, cut lengthwise into several pieces, are placed in heated, clean, dry frying pans and baked until light brown.

Chapter 1. Soups

crusts, avoiding burning. You can also add stems of parsley, celery, dill, trimmings of onions, carrots, and white roots to the broth. The finished broth is filtered.

Bone broth can be prepared concentrated. The yield of concentrated broth is 1 liter with 1 kg of bones. When preparing soups, such broth is diluted with water to the required volume in accordance with the norm for adding raw materials per serving. So, if the norm is 100 g of bones, you should take 100 g of concentrated bone broth per serving.

Meat and bone broth. It is prepared in the same way as bone broth, but 2-3 hours before the end of cooking, pieces of meat weighing 1.5-2 kg are added. This ensures higher taste not only of the broth, but also of the meat. In addition, the broth is more transparent. To prepare the broth, use beef (shoulder, subscapular, brisket, trim of carcasses of the first fatness category), veal (brisket), lamb (shoulder, brisket), pork (shoulder, neck, brisket). Cooking time for beef is 2-2.5 hours, for lamb and pork - 1.5-2 hours.

At the end of cooking, remove the cooked meat and filter the broth.

Poultry broth. To prepare it, bones, offal (heart, stomachs, necks, heads, legs, wings, skin, necks) and whole poultry carcasses are used. The bones are finely chopped, the carcasses are seasoned, poured with cold water, quickly brought to a boil, and then cooked until tender at a low simmer for 1-2 hours. During the cooking process, skim off the foam and fat. 30-40 minutes before the broth is ready, add parsley (root), carrots and onions. The finished broth is filtered.

If bones, offal, and whole carcasses are used simultaneously to prepare the broth, then first boil the bones and offal, and then add the whole carcasses in accordance with the timing of their cooking.

Fish broth. To prepare it, fish and fish food waste (heads, fins, skin, tails, bones) are used. Large heads and vertebral bones are cut into pieces. First, the gills are removed from the head, and the eyes are removed from large heads.

Prepared food waste is poured with cold water, brought to a boil, the foam that forms on the surface of the broth is removed, parsley (root) and onion are added.


162 Section III. Cooking technology

chat and cook at low boil for 40-50 minutes. The finished broth is filtered.

When cooking broth from the heads of fish of the sturgeon family, an hour after the start of cooking, the heads are removed, the pulp is separated, and the cartilage continues to be cooked until softened for 1-1.5 hours. The finished broth is filtered.

From food fish waste you can cook a concentrated broth with a yield of 1 liter from 1 kg of raw materials.

Mushroom broth. Prepared from fresh or dried mushrooms. Dried mushrooms are poured with water and left in it for 10-15 minutes, and then washed several times, changing the water. Thoroughly washed dried mushrooms are poured with cold water (7 liters per 1 kg of mushrooms) and left for 3-4 hours to swell. The mushrooms are taken out, washed, poured with the water in which they were soaked, not draining it completely (there may be sand at the bottom), and cooked until soft for 1.5-2 hours. Strain the finished broth. The cooked mushrooms are washed to remove any remaining sand, then chopped, chopped, or passed through a meat grinder and placed in the soup 5-10 minutes before the end of cooking.

To prepare seasoning soups at pre-preparation enterprises, you can use semi-finished concentrated bone broth and broth with gelatin, produced by specialized workshops or preparation enterprises.

Concentrated bone brothbeef bones or bones beef and pork is prepared in accordance with TU 28-24-84. Its technology does not differ significantly from the traditional one. To obtain 100 kg of finished broth, take 190 kg of bones. The finished broth is poured into functional containers and intensively cool. Cooled the broth has a jelly-like consistency. Its shelf life is 48 hours at a temperature of 4-8°C.

At the processing plants concentrated broths when preparing seasoning soups pre-diluted in boiling water in a ratio of 1:3.

Broths with gelatin(chicken and meat) are prepared in accordance with TU 28-25-84. In ready-made chicken or meat broth obtained by boiling meat or chicken for cooking enterprises/ introduce swollen gelatin (1% of the broth mass) and boil for 3 minutes. The broth is then poured into functional containers, intensive cool down and store: meat- no more 48 h, chicken- no more 24 hours at 4-8°C..

At pre-production enterprises, chicken broth with gelatin is used to prepare seasoning soups and sauces without dilution.

Chapter 1. Soups

Meat broth with gelatin is pre-diluted in boiling water in a 1:1 ratio.

You can also use it when making soups broth cubes and powders.

The industry produces meat, chicken and mushroom bouillon cubes.

Dry broth concentrates have been used for a very long time. The Charter of the Russian Navy (1797) already mentions “dry broths for cooking soups.”

Powders are prepared by evaporating concentrated bone broth (the yield of dry residue is approximately 6%). The dry residue is mixed with salt, chopped dry roots and herbs.

When using bouillon cubes and powders, soups are boiled in water without salt. Cubes or powder are pre-dissolved in a small amount of hot water and added to the finished soup 15-20 minutes before leaving.

Concentrated meat broth

Products: 1 kg of meat, 1 small onion, 1 carrot, 1 bay leaf, 10 allspice peas, celery, parsley, 1 liter of water, salt.

To cook concentrated broth, take 1 liter of water per 1 kg of meat. The meat is cut into large pieces and cooked in the same way as meat and bone broth for 2-3 hours. With longer cooking, the taste of meat and broth deteriorates. When preparing soups from concentrated broth, it is diluted with water, ordinary broth or vegetable broth.

From the book Soups author Ananyev Alexey Ananyevich

179. Transparent meat broth Meat bones 150, 3rd grade meat for pulling 44, eggs 5, carrots 4, parsley, celery 3, onions 4. Prepare transparent meat broth as usual (Footnote), to obtain a stronger broth in it additionally cook beef, chicken and other meats

From the book 100 recipes for French cuisine author Collection of recipes

MEAT BROTH (20 min) Wash the meat and place in a pressure cooker, filling with water to no more than 2/3 of the pan. Boil uncovered and skim off the foam. Then add salt, peppercorns, herbs, the whole onion, removing the top layer of peel, and chopped carrots. Close the lid and cook

From the book All about alcoholic drinks author Dubrovin Ivan

CONCENTRATED MEAT BROTH Required: 500–700 g of beef, 0.5 cups of dry red wine, 50 g of vegetable oil, 3 carrots, 3 onions, 1 clove of garlic, 2–4 black peppercorns, 0.5 tsp. salt, 2 bay leaves, 1 parsley root, 1 celery root, 1 liter of water. Method

From the book Therapeutic nutrition for respiratory diseases author Rychkova Yulia Vladimirovna

Meat broth Ingredients: lean meat - 500 g, water - 2 l, carrots - 2 pcs., onions - 1 pc., celery and parsnip roots - 1 pc. each, vegetable oil - 2 tbsp. spoons, green onions - 0.5 bunch, parsley - 0.5 bunch, salt to taste. Method of preparation Peel the onions, wash and

From the book Baby Food. Rules, tips, recipes author Lagutina Tatyana Vladimirovna

Meat broth with egg Meat broth – 2 cups Egg – 1 pc. Greens to taste Beat the egg well, pour in a small amount of hot broth, mix thoroughly and strain. Bring the remaining broth to a boil, pour in the strained egg and, stirring, cook over low

From the book of 1000 culinary recipes. author Astafiev V.I.

Meat broth is transparent. Wash the meat, put it in a saucepan and cook for 2-2? hours, removing the foam. In 1-1? An hour after the start of cooking, add roots (carrots, parsley, onions) lightly fried without oil and salt it. Let the broth settle, skim off the fat from the top and strain through

From the book Shchi, borscht, soups and soups author Zvonareva Agafya Tikhonovna

Meat broth For broth, you can take any meat of the first or second grade. The meat needs to be washed, preferably under running cold water, put in a pan (cut the bones in several places), add cold water, cover the pan with a lid and put on high heat.

From the book Homemade Meat Delicacies author Vasilyeva Yaroslava Vasilievna

Quick meat broth Rinse the meat, separate the pulp from the bones, pass through a meat grinder, chop the bones. Put everything in a saucepan, add cold water and leave for half an hour, then, without changing the water, set to cook. At the beginning of cooking, add peeled and cut

From the book 1000 delicious dishes [for reader programs WITH SUPPORT OF tables] author DRASUTENE E.

Meat broth with vegetables Prepare meat broth using the settling method: pour 100–200 g pieces of meat with hot water, quickly bring to a boil, skim off the foam and fat and leave under a closed lid for half an hour. This operation must be repeated until the meat is

From the book The Healthiest Drink on Earth. Dry red wine. The truth that is hidden from us! author Samarin Vladimir

Transparent meat broth 500 g lean meat, 1 pc. carrots, parsley or celery, 1 onion, 1.5–2 liters of water, salt. Place the meat in a saucepan, add cold water, cover with a lid and put on fire. When the water boils, remove the foam from the surface, reduce the heat and cook

From the book Sugar-lowering plants. No to diabetes and excess weight author Kashin Sergey Pavlovich

94. CONCENTRATED BROTH To cook concentrated broth, take 1 liter of water per 1 kg of bones or meat and bones. It is cooked in the same way as meat and bone broth. When preparing soups from concentrated broth, it is diluted with water, ordinary

From the book Cooking Tatar cuisine author Kozhemyakin R. N.

Meat broth with wine You will need:? 1/2 cup dry red wine? 1 liter of water? 500–700 g beef,? 50 g vegetable oil,? 3 carrots,? 3 onions? 1 clove of garlic? 2–4 black peppercorns,? 0.5 tsp. salt,? 2 bay leaves,? 1 parsley root? 1 celery root. Vegetables finely

From the book Multicooker for Kids. 1000 best recipes author Vecherskaya Irina

From the author's book

Meat broth with celery Ingredients: 120 g celery root, 80 g carrots, 50 g parsley root, 1 liter of clear meat broth, 50 g 20% ​​cream, spices (any), salt. Method of preparation: Add peeled roots, carrots cut into strips to the boiling broth and cook until

From the author's book

Meat broth with salma Components Meat broth – 1 l Ready salma – 100 g Boiled meat – 250 g Onion – 1 pc. Black pepper – 6–7 peas Bay leaf – 1–2 pcs. Butter – 100 g Green onions – 1 bunch Salt – to taste Method of preparation For preparing salma, see

From the author's book

Meat broth Ingredients: 200 g beef, 1 small or half carrot, 1 small onion, parsley root, 500 ml water, salt. Preparation Rinse the meat, cut into small cubes. Wash the carrots, onions and parsley root thoroughly, peel, soak in water for 1 hour,