How to cook and when to s alt the broth

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

Bouillon is a decoction made from meat, poultry, mushrooms, fish or vegetables with the addition of herbs, roots and spices. It is a clear light liquid and is used not only as an independent dish, but also as a base for soups and borscht. Today's article will tell you how to cook and when to s alt the broth.

Basic Principles

The taste of the finished broth directly depends on the quality of the raw materials chosen as the basis. Because it is important to know which products are best to use to get it. So, for cooking beef broth, it is advisable to purchase the meat of young animals that are under three years old. It will be more tender and juicier than that obtained from the slaughter of old cows, but much more nutritious than veal. For cooking pork broth, it is recommended to take lean pieces with a thin layer of pink bacon. Such meat cooks quickly and has a very delicate taste. To create a chicken broth, it is worth buying a bird grown in ecologically clean areas, not pricked with antibiotics. Best for fish brothperch, ruff, zander and all kinds of sturgeons.

Having decided on the type of meat, you need to decide which part is best suited for the task. For pork, it is advisable to choose a shoulder blade, for beef - neck, brisket or ham, for poultry - wings, legs or fillets. Small fish can be used whole, large fish cut into pieces or filleted.

To enrich the taste, add lavrushka, parsnips, turnips, celery, carrots or onions to the pot in which the broth is prepared. And as a liquid base, spring, well or filtered water is taken, the amount of which is determined at the rate of 2-3 liters per kilogram of meat and bone raw materials.

Having de alt with the intricacies of choosing products, you need to figure out when to s alt the broth. Some housewives do this immediately before going to the stove or after boiling. Both options are incorrect. In the first case, there is a risk of overs alting the broth, in the second, you can get an incomprehensible liquid that has not had time to get enough of the beneficial substances contained in the meat. Therefore, it is advisable to do this when the broth has already acquired a pronounced taste and aroma.

From vegetables

This fragrant and low-calorie decoction will be a good basis for preparing various dietary soups. To make it, you will need:

• 3-4 liters of filtered drinking water.
• 500g celery root.
• 500g parsnips.
• 500g juicy carrots.
• 100 g onion.
• 6 garlic cloves.
• 2 leeks.
• 3bay leaves.
• S alt, herbs and seasonings.

All vegetables are washed under the tap, if necessary, peeled, cut and put in a large saucepan. Vegetable raw materials processed in this way (celery, parsnips, carrots and leeks) are put into a bulk saucepan, poured with the required amount of cool water and placed on a working stove. All this is brought to a boil and kept on the smallest fire. After about half an hour, bay leaves, garlic, onions and spices are sent to a common bowl. After another ten minutes, the moment will come when the broth should be s alted. Whether it is necessary to sprinkle it with chopped herbs can be decided taking into account your own taste preferences. If you decide to do this, then it is better to add it along with s alt. After a quarter of an hour, the pan is removed from the burner, and its contents are poured into plates.

From carp

This basic recipe, which gives the opportunity for the manifestation of culinary imagination, should be mastered by any novice hostess. To play it you will need:

• 1 carp.
• 1 onion.
• 2 garlic cloves.
• 2 bay leaves.
• 4 black peppercorns.
• S alt and spices.
• Drinking water.

Having de alt with the list of required components, you need to figure out in what sequence to cook and when to s alt the fish broth. The process should begin with the processing of carp. It is cleaned of scales, gutted, freed from the head, tail and fins. The carcass prepared in this way is cut intopieces and put in a bowl. All this is poured with water, placed on a working stove and brought to a boil. After a couple of minutes, the fish is washed, supplemented with clean liquid, onions, peppercorns, garlic and bay leaves, and then returned to the fire. After about ten minutes from the moment of re-boiling, s alt and spices are added to the common pan. All this is boiled for a little less than a quarter of an hour and poured into plates.

From dried mushrooms

The best basis for preparing such a fragrant broth will be fly mushrooms, boletus or honey mushrooms. You can buy them in the market or collect and dry them yourself. Before you figure out when to s alt the mushroom broth, you need to find out what it takes to cook it. In this situation, you should have on hand:

• 2 liters of filtered drinking water.
• 150 g dried mushrooms.
• 1 root parsley.
• S alt (to taste).

The sorted and washed mushrooms are soaked in cold water and kept in it for at least three hours. After the designated time has elapsed, they are thrown into a colander, rinsed again and placed in a saucepan filled with the required amount of clean cool liquid. All this is sent to the stove, brought to a boil, supplemented with parsley root and boiled for about an hour. The finished broth is filtered, s alted and poured into plates.

Mushrooms

This recipe will be a good find for those who live very far from places where you can pick forest mushrooms. To recreate it at home you will need:

• 2, 5 filtered drinking water.
• 1 kg large raw mushrooms.
• 1 juicy carrot.
• 1 onion.
• 2 bay leaves.
• 5 allspice peas.
• S alt (to taste).

The sorted, peeled and washed mushrooms are cut into large pieces and transferred to a large saucepan. Mushrooms processed in this way are poured with water, sent to the stove and brought to a boil. Immediately after that, onions, carrots and allspice are added to them. All this is boiled for about half an hour, trying not to miss the moment when s alting the mushroom broth. This should be done a few minutes before turning off the fire, at the same time as adding lavrushka.

Chicken

This fragrant, easily digestible broth has unique properties. It helps to quickly restore lost strength and quickly recover from a cold. Therefore, any woman should know how to cook and when to s alt chicken broth. To get this decoction you will need:

• Chilled carcass weighing about 1.5 kg.
• 4 liters of filtered drinking water.
• 1 carrot.
• 1 onion.
• 1 stalk celery.
• 1 bay leaf.
• 3 sprigs of thyme.
• S alt, parsley and peppercorns.

For those who are wondering when to s alt the broth when cooking, it does not hurt to know in what order to lay the products. It is necessary to start the process with the processing of bird carcasses. She is gutted, plucked from the restfeathers, washed, cut into large pieces, put in a large saucepan and poured with water. All this is complemented with chopped celery, peeled carrots and a whole onion in the husk. The contents of the dishes are brought to a boil, carefully freed from the resulting foam and boiled for about two hours. At the end of the designated time, a linen bag with herbs, spices and spices is immersed in a slightly bubbling liquid. All this is s alted and boiled for another thirty minutes. The finished broth is filtered and used for its intended purpose.

Beef

Classic decoction, made according to the method described below, is equally good in its pure form, with croutons and dumplings. It also makes a very tasty and rich soup. When to s alt the beef broth, we will tell a little later, but for now we will find out what is included in its composition. You will need:

• 1, 8 liters of water.
• 550 g beef pulp.
• 1 onion.
• S alt and peppercorns.

The washed meat is freed from all excess, put into a saucepan and poured with water. All this is sent to the stove, supplemented with a whole unpeeled onion and peppercorns, and then brought to a boil and freed from the resulting foam flakes. The contents of the container are covered with a lid and boiled for at least one and a half hours. It is important not to miss the moment when s alting the beef broth. It is advisable to do this soon after the liquid boils.

From Turkey

This delicious and fragrant broth is equally suitable for dietary, medical and baby food. It turns outmoderately rich and easily absorbed by the human body. To prepare it you will need:

• 1 turkey thigh.
• 1 celery root.
• 1 carrot.
• 1 onion.
• 1.5 liters of filtered drinking water.
• 1 tbsp l. dried parsley.
• S alt, bay leaf, black peppercorns and spices.

The washed thigh is freed from the skin, cut into pieces and put in a saucepan. All this is supplemented with lavrushka, peppercorns, spices and water, and then placed on fire and brought to a boil, not forgetting to remove the resulting foam. After about ten minutes, carrot rings, celery sticks and a whole unpeeled onion are sent to a common bowl. All this is brought to full readiness, focusing on the degree of softness of the meat during cooking. When to s alt the broth and season it with dried parsley, you need to decide based on the total duration of the heat treatment. Experienced chefs advise doing this a few minutes before turning off the fire.

From turkey with spices

This spicy and extremely aromatic broth is commonly used as a accompaniment to rice or unleavened noodles. To cook it you will need:

• 2 liters of filtered drinking water.
• 600g bone-in turkey.
• 30g celery greens.
• 2 carnation buds.
• 1 parsnip root.
• 1 tsp turmeric.
• ½ hot pepper.
• S alt, nutmeg and fresh ginger.

The washed turkey is cut into pieces, put in a saucepan, poured with water, seasoned with cloves and brought to a boil, not forgetting to remove the foamy flakes. When the meat is almost ready, parsnip cubes, hot pepper rings, ginger slices, turmeric, herbs and nutmeg are poured into it. Around the same time, it is time to s alt the broth. When cooked, the bird becomes very soft, so it is easy to separate it from the bone. The broth is served in beautiful plates, not forgetting to put a piece of meat in each serving.

Pork

This rich broth is perfect for making hearty hot meals. To treat them to your family, you will need:

• 1, 2L filtered water.
• 800g bone-in pork loin.
• 1 onion.
• 1 carrot.
• S alt, green onion and pepper.

First you need to work on the pork, from which the broth will be cooked. It is washed, laid out in a saucepan, poured with clean water and sent to the stove. Forty minutes after boiling, coarsely chopped and pre-baked vegetables are loaded into a container with a slightly bubbling liquid. Immediately after this, it is time to s alt the meat broth and season it with pepper. After another half an hour, it is filtered and sprinkled with chopped onions. Boiled pork can be cut into pieces and served with the liquid component, but it is most often used in salads.

Duck

This fragrant and very nutritious broth can be served for a family dinner instead of the usual borscht or soup. To prepare it for yourequired:

• 1 kg duck meat on the bone.
• 3 liters of filtered drinking water.
• 2 juicy carrots.
• 2 bulbs.
• 1 root parsley.
• S alt, parsley and spices.

Washed pieces of duck are poured with water and sent to the stove. Half an hour after boiling, it is supplemented with chopped carrots, root parsley and onions. After another ten minutes, lavrushka, spices and s alt are placed in a common bowl. All this is brought to readiness, and then filtered and poured into plates, not forgetting to put in each serving a piece of meat, previously separated from the bone.