Strong broth: ingredients, step by step recipe with photos, cooking secrets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

What is the name of strong broth? In different countries in their own way. However, traditionally it is offered the name consommé. It is prepared according to completely different recipes, you can also use traditional types of meat, such as beef, chicken, as well as more exotic ones. These include dishes from hazel grouse, other game. This broth can be supplemented with various ingredients to prepare a rich first course. It is also served separately.

What kind of broths can be distinguished?

As you know, broth is a French word. But it is difficult to imagine your life without soups, rich or lean. That's what broths are for. Soups can be divided into two varieties:

• gas stations;
• transparent.

The first ones include cabbage soup, borscht, mashed soups. It is a strong broth that is important here, not necessarily transparent. In the second option, as the name implies, it is the beautiful base that is valued. Often used for noodles or on its own. Also broths can be divided into white, yellow and red. It depends on the type of meat and cooking.

White broth. What is brewed from?

Thigh, shoulder, neck, brisket are excellent meats. This base is used for rich dressing soups. It is better to cook the broth for a large portion, since a strong broth comes out of a decent-sized piece of meat. A distinctive feature of this type of broth is that no roots are used in cooking. It should have a pure meat taste, everything else is added during dressing.

To prepare such a strong broth, you need to take:

• 2, 7 liters of water;
• a little s alt;
• 1.5 kilograms fillet.

You should also choose a thick-walled pot.

Cooking the broth: recipe description

First of all, you need to remember that a strong broth from meat or game is prepared by pouring cold water on the meat. No need to lower the main ingredient into boiling water. The meat is thoroughly washed, trying not to leave bone fragments. Put it in a saucepan and fill it with water. They put it on the stove. The lid is left ajar. This is also a kind of secret to making a strong broth. When the lid is closed, the taste is significantly reduced.

First, bring the broth to a boil, keeping it on high heat. Remove the foam, reduce the heat and cook for another 2.5 hours. S alt about thirty minutes before the end of cooking.

Yellow broth: what to choose

This version of the broth is cooked from a part of the carcass with a marrow bone. It acquires its color and aroma through the use of roots.

For cooking take:

• 2, 7 liters of water;
• 1.5 kilograms of meat on the bone;
• 400 grams of various roots;
• onion head;
• s alt.

Carrot, celery root, parsley root or leek are taken as roots. You can take them in different ratios, to taste.

Cooking stock

First, clean all the vegetables. The onion is cut into two halves, the remaining roots are cut into large circles. To enhance the taste, you can fry all the ingredients in a dry frying pan until a crust forms. The meat is placed in a saucepan, poured with water. Boil. After removing the foam from the surface. Lay the rest of the ingredients and cook the broth further until the meat is ready. S alt is added towards the end of cooking. When the broth is ready, remove excess fat from the surface with a spoon, and filter the liquid itself twice through wet cheesecloth.

Red broth

This variety has one significant disadvantage - the broth is cloudy. However, to taste this version of a strong broth is more saturated, bright. For cooking, you need to take the same ingredients as for the yellow broth. However, they cook it a little differently.

Meat and roots are washed, put in a frying pan and add a couple of tablespoons of oil. Fry the ingredients for about five to ten minutes. Then everything is transferred to the necessary pan and poured with water. This broth is prepared for about 2.5 hours. After boiling, the foam is also removed.

Very tasty broth fromchicken

For rich, strong chicken broth, you need to take:

• kilogram chicken;
• two liters of water;
• onion head;
• three sprigs of celery;
• two small carrots;
• two bay leaves;
• parsley root;
• s alt and pepper.

The chicken is thoroughly washed, cut into large pieces and put in a saucepan. Fill with water. Bring everything to a boil. Take off the foam. Boil for about an hour. After the chicken is taken out of the broth, the meat is removed from the bones. Then the bones are returned back to be cooked.

All vegetables are peeled, cut into large pieces. Put in a saucepan and cook over low heat for about an hour. Strain the finished broth. It is good because it can be frozen in portions, later used in soups and sauces.

Hunter's Strong Broth: Delicious Campfire Dish

For this camping recipe you need to take:

• three grouse;
• onion head;
• one carrot;
• parsley root;
• bunch of greenery;
• some fresh dill;
• a little oil for frying;
• s alt and pepper.

This amount of ingredients is calculated on a three-liter pot.

The hazel grouses are washed, the feathers and skin are removed from them, and the giblets are also taken out. They are also added to the soup later on. Vegetables are peeled and cut into large pieces. Vegetables are fried in vegetable oil in a pot for five minutes, grouse is added, stirring, everything is fried. Pour the ingredients with water, cook over medium heat for about twenty minutes. Afterall the vegetables are taken out, and a strong grouse broth is boiled for another fifteen minutes. Coarsely chopped greens, spices fall asleep. You can put noodles in such a broth and get a delicious soup.

Royal broth: for company

This version of the broth is good because the result is two dishes at once: the liquid ingredient itself and ready-made meat products. They are often used as an appetizer for strong alcoholic drinks.

For cooking you need to take:

• 800 grams beef tongue;
• 400 grams beef tenderloin;
• two chicken legs;
• onion head;
• three leeks;
• four carrots;
• three bay leaves;
• a handful of peppercorns;
• bunch of parsley;
• tablespoon of s alt;
• four liters of water.

If you wish, you can take any part of the chicken, but then you should calculate how much to cook it. You can also remove the skin from it, as the broth turns out to be rich anyway.

First, clean the tongue. This is easy to do with boiling water. The raw product is dipped in boiling water for four minutes. Take out and quickly scrape off the skin. If something else is left, then repeat the procedure. The cleaned tongue is dipped in cold water and placed on the stove. Hold until boiling, remove the resulting foam.

Put s alt, a whole head of onion without skin and bay leaves. Add peppercorns. Keep the tongue for about an hour on low heat, partially covered with a lid. After put the washed beef. After another hour, chicken legs are added.

The vegetables begin to cook. All ingredients are cleaned. Carrots are cut lengthwise into halves. A bunch of parsley is tied with a thread, a leek is cut in half. Everything is sent to the pan and boiled for another thirty minutes. Then remove the product from the stove. Immediately remove a bunch of parsley, throw it away.

Vegetables are taken out and served on a separate plate, onions are thrown away. The meat and tongue are cut into small pieces, better like sausage. The broth is served separately, garnished with pepper, fresh herbs, such as dill or parsley. Before serving, take out bay leaves, peppercorns. Such a dish can be safely served to guests, especially with strong drinks.

Rich broths are not only the basis for first courses. They can also be used in their pure form, adding pies. For such purposes, the so-called yellow broth is excellent, which is boiled with roots, carefully filtered. Red and yellow broths are considered more rich. They are often used for dressing soups such as shchi or borscht. Also, delicious broths are obtained in nature from various game.