Consomme - what is it? Features of cooking consomme

Consomme. What it is? Surely many housewives hear this name for the first time. Consume is a word of French origin, which means "cook for a long time." In other words, it is quite strong and salted broth, which is prepared in a special way. Bones are brewed first, then meat (seafood, vegetables, game) is cooked in the same broth, seasoned with various spices, spices and herbs.

The main feature of this dish is that before the end of cooking the consomme should be clarified. How? We'll tell you now.

Unfortunately, today this dish is little known in our country, so we want to offer you several options for making this wonderful French soup. But before this we briefly get acquainted with the history.

A bit of history

In Russia this dish appeared in the 19th century, it was served for lunch at the table of Catherine II herself.

It is also interesting that it was with this soup that the history of food preservation began. In the early 18th century, France held a competition for the best way to store food. This was necessary in order to ensure the long-preserved products of the French army. Nicolas Upper won this competition, which proved that the broth lasts longer in boiled and tightly closed containers. Therefore, asking the question - consomme what it is, know that this dish was the very first to be delivered in sealed packages.

Recipe for French beef soup seasoned with cloves and celery root

Consome, whose recipe is quite simple, will not only pamper your family at the dinner table, but will also taste unexpectedly unexpected guests. To prepare this wonderful soup we will need:

- veal bone;

- veal fillet;

- eggs - 2 pieces;

- onions - 2 pieces;

- greens (dill, parsley);

- celery root;

- carnation;

- salt.

Cooking process

In the pot, pour 2 liters of water and place there veal bone, wait for the boil, add salt and cook on low heat for 20-30 minutes. While the broth is brewed, cut the veal into small pieces. After the specified time, we filter our future soup a few times. Again, put on a plate and put there slices of veal. We wait for boiling, take out meat, broth filter. We put on the plate, add veal, finely chopped onions, cloves, celery root to taste and cook for no more than half an hour. After that, take the eggs and separate the yolk from the protein. The latter is beaten in a bowl and carefully inserted into the broth. We cook another 20 minutes. Again, filter. For the feed, put the pieces of meat in a bowl, pour the consomme and sprinkle with parsley. Bon Appetit!

French chicken soup

The consume of chicken turns out to be fragrant and very delicate. To prepare it we will need:

- chicken bones - 400 g;

- chicken fillet - 500 g;

- onions - 1 pc .;

- carrots - 1 piece;

- Chicken egg - 2 pieces;

- a loaf or a bag - 3-4 pieces;

- greenery;

- 2 sprigs of dried horseradish;

- salt.

Now the process of cooking consommé.

What is it, we have already figured out, now we will proceed to the immediate process of cooking a wonderful delicious dish. So, carefully wash the chicken bones, clean the carrots from dirt, remove the peel from the onion. Put all the ingredients on the bottom of the pot and fill it with water. Add the dry horseradish, close the lid and bring to a boil. Remove the formed foam, add salt and cook on low heat for 1.5 hours. Cooked broth filter, whisk the proteins, in a blender, grind the fillet to homogeneity. To the chicken mixture, add the protein, mix and carefully enter everything into our future soup. Cook another 5 minutes, filter. Ready consomme sprinkled with greens, served with a lightly fried baguette. Bon Appetit!

French toast soup with baked bell pepper

Consomme from asparagus and mushrooms turns out to be extraordinary, and baked pepper will add this dish of picturesqueness and sophistication. To prepare a soup we will need:

- chicken bones - 500 g;

- chicken fillet - 500 g;

- eggs -2 pieces;

- mushrooms (champignons) - 200 g;

- Asparagus - 150 g;

- Bulgarian yellow pepper;

- parsley;

- butter - a tablespoon;

- salt.

The process of cooking consommé.

Soup is brewed on chicken bones, so for the beginning we thoroughly rinse them and place them on the bottom of the pan. Fill with water, add salt, cover, bring to a boil and boil for 30 minutes. At this time, we clean the pepper and bake it in foil for 15-20 minutes.

Asparagus shoots thoroughly washed under running water, thoroughly cleaned, cut off the hard parts and bind the thread. The scraps remaining from the asparagus, along with the butter, are thrown into the broth, cook for 15-20 minutes on low heat. We set to cook the mushrooms (3 minutes after boiling). After the mentioned time (15-20 minutes) from the broth with the help of noise, we take out the bones, cuttings and several times we strain it well. Again, put on the stove, put the broth in the asparagus shoots and cook them for 10 minutes. And at this time, whisk the proteins and slowly introduce them into the broth along with pre-cut into small pieces of chicken fillet. We are waiting for the boil, boil for 15 minutes on low heat, remove foam, remove meat, asparagus and filter. Baked pepper, ready shoots, mushrooms cut into strips and put in a plate, poured into our console and sprinkled with parsley. Bon Appetit!

Consomme. Recipe with profiteroles

This dish has been known in our country since ancient times, because it was in this interpretation that it was submitted to the imperial table of Catherine II herself. To prepare it we will need:

- beef bone;

- fillet of beef - 500 g;

- 1 carrot;

- onion - 1 pc .;

- bell pepper;

- Bay leaf;

- salt.

Cooking process

Bone, peeled onions and carrots put in a pan, pour water, salt and cover with a lid, waiting for the boil. After that, we make a weak fire and cook for another hour. 2. After an hour after cooking, we take out the vegetables, add small pieces of beef, throw the bay leaf, pepper and continue to cook our future consomme.

At this time we knead the dough for profiteroles. For this we need:

- half a cup of water;

- 50 grams of margarine;

- half a cup of flour;

- eggs - 2 pieces;

- salt.

We boil the water together with margarine or butter, salt, and, constantly stirring, gradually lead the flour. We bring to a low heat until homogeneity. Cool, beat eggs into the dough, mix thoroughly. The dough should be soft enough, but not blur. Lubricate the baking sheet with oil and with the help of a wet spoon we impose our future profiteroles on a baking tray. Bake for 20 minutes at 200 degrees.

In the meantime, back to our broth. After the specified time, we remove it from the plate and strain it, pulling out the meat. In a bowl, put pieces of beef, pour broth, sprinkle with herbs. We serve with prepared profiteroles. Bon appetit with consomme!

What is it, what a tricky word, we have already figured out, so try to prepare this French masterpiece, and you will be convinced of the uniqueness and sophistication of this dish.