Cooking a Delicious Broth

Broth can be cooked almost because of everything: from meat, bones, fish or mushrooms, and of course from vegetables. When you cook meat broths you need to consider that all the nutrients are almost completely left in your broth. To do this, you need to cut the meat into small pieces of 20-25 grams and dip them into cold water, looking after the spill to avoid a violent boiling.

In meat bones there is a lot of fat and mineral salts, which are very useful for our body. In order to get as many nutrients as possible from the bones, they should be rinsed in cold water and then cut into small parts, with water changing 2 or 3 times. About an hour before cooking you need to put all the bones in a deep dish with cold water, in which you will cook them. Cook them should be a long time, for 5-6 hours. After cooking, the broth must be filtered through gauze, not allowing the tiny parts from the bones to get into our broth. Gauze should be thoroughly washed in hot water before use. At the same time, it is not necessary to wash gauze with soap, since some amount of soap can still remain.

When we cook broth from fish or from bones, we also need to look after the boiling was not, only because the broth will be an ugly, muddy shade and will only spoil your appetite. When your broth has boiled, it should be cooked for about another 50-65 minutes until it is ready.

It's not a secret that on ready-made broth (appetizing chicken broth) you can prepare soup, for example, with cereals, pasta, noodles, as well as vegetables from the bed, but I still advise to serve broth with croutons. It is very tasty and will please your home. Besides, not only will you get pleasure from such tasty food, but your body will be very grateful to you and will pay you back for a good life without illnesses.

Garnish - rice, carrots, cabbage or cauliflower, peas, sausages must be boiled separately from your broth, so that there is no bad taste in our broth. If you have children, then before serving the dish, you need to add your garnish in a saucepan with broth and cook a little.

Here is a small recipe for rice broth with meat.

Grams of 100 beef or better chicken, a little rice. I measure them as a "fist". A little carrots, grams 10. A onion, about 15 grams. Parsley and dill.

Cook our broth on the water of meat, bring it to a boil. Let's strain it. We washed our rice, at the same time we looked, whether there are no black dots or ugly grains, if found, then separated them. Then put in a separate saucepan, and cook over low heat. A spoon to check whether it is soft, while you should always look after it, so as not to digest it. Then strain through the same gauze or colander (so it is more convenient), then add it to our broth and bring it all to a boil. To make our broth beautiful, add parsley or dill.

The recipe for meat broth with carrots and pasta.

To prepare this broth we will need: as always the same meat - beef or chicken. Vermicelli in briquettes, which is sold in any store. Carrots, one piece will be enough. Salt, parsley 1 bunch, butter.

Vermicelli is removed from the sachet, it is best to rinse it under cold water and put in a boiling pot. Keep stirring all the time so that your vermicelli "does not stick together", then drain the water carefully. While cooking vermicelli, you should wash the carrot and either cut into small pieces or grate it, it will be better. Then put our carrots on a frying pan, before it rub it with butter. Do it with your hands, so the whole surface of the frying pan will be evenly in the oil and your carrot will not burn. Be careful! It is better to immediately cover our frying pan with a lid otherwise you will be injured. In a pre-cooked meat broth put our carrot, vermicelli and bring to a boil.