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How to cook meat broth. How to make delicious broth

The word "broth" comes from the French verb "to boil." Let's learn how to cook the right transparent and delicious broth, which will appeal to even the most sophisticated gourmets.

Broths and decoctions

What is the difference and how are broth and broth similar? Broths are anything that is cooked from meat, fish or poultry, while decoctions are quick broths based on vegetables or mushrooms. In both cases, the same cooking technique should be followed. Below we have collected the basic rules, following which you can cook your ideal broth.

Rule #1

We always put food in cold water. This is necessary so that all the substances and taste pass into the liquid. Water is usually taken 3-4 times more than the product itself. If you do not have a large saucepan, then cook a concentrated broth; for it, the proportion is reduced to 1.5-2.5 parts of water in relation to the main product, and then diluted when used in soup. Example: for 1 kg of chicken, take 1.5 liters of water; at the end you will most likely get 1.2 liters of finished broth due to the moisture boiling away in the process. Add another 1.2 liters of water to cook the soup.

Rule #2

Add vegetables and herbs to flavor the broth. Select spices, seasonings, vegetables and root vegetables in broths so that they do not interrupt the main taste. For example, use them minimally in fish, as it has a very light taste. And in meat, you can add more, since the taste in it will be very difficult to interrupt with anything. It is better to always add root vegetables to the broth: onions, carrots, celery root, parsley root, they make the broth tastier and cleaner. It's worth cutting them coarsely. Onions into 2-3 parts, and carrots into 2-4. Herbs can be added either fresh, tied with a thread, or dried, first putting them in a gauze bag to make it easier to remove later. A universal combination of herbs (bouquet garni): thyme, Bay leaf, parsley. It is better to add dry herbs at the beginning of cooking, while fresh herbs can be added 20 minutes before the end.

Rule #3

It is better to salt in parts. At the very beginning, add just a couple of pinches of salt to help the extractives move into the water. But we recommend bringing the broth to taste at the end. Firstly, if you cook stock broth, it is stored without salt. Secondly, during the cooking process the liquid will evaporate, and the concentration of added salt at the beginning will increase, so if you add salt at the end, you do not risk oversalting the broth.

Rule #4

There is no need to drain the first broth. There is often advice to be sure to drain the first broth: bring the product to a boil, cook for a few minutes and drain the water. It is believed that in this way the future broth is cleansed of harmful substances. But this is only the point of view of some culinary specialists - there are no serious justifications, much less research on this topic. Traditionally, this method is used to prepare light or diet broth, recipes for which can be found in cookbooks, especially on dietary nutrition. This kind of broth is called the second or third: after boiling, the meat, poultry or fish is taken out and washed, and the broth is drained and they start all over again - pour cold water, wait for it to boil, skim off the foam. For the third broth, these steps are repeated twice.

Rule #5

It is better to remove the foam with a ladle or a large spoon. When the broth boils, foam forms. Remove it so that the broth remains clear. Contrary to tradition, it is better to remove it not with a slotted spoon (you won’t catch much with the holes), but with an ordinary spoon or small ladle. And at the moment of boiling, it is better to spend all the time next to the pan, otherwise it is easy to miss the moment the foam settles to the bottom. It is important to know that the stronger the boil, the more foam is formed. Therefore, do not forget to immediately reduce the heat to low immediately after boiling.

Rule #6

Rule #7

The finished broth must be strained if it needs to be clarified. The theme of transparency runs like a red thread throughout the broth-boiling process. Therefore, after it is welded, it awaits us last Stand for transparency. We strain the broth through a damp cloth or cheesecloth so that excess fat and escaped flakes of foam remain on it. But it happens that no matter what, the broth still turns out cloudy. It can be lightened. The simplest and most affordable way is clarification with egg whites. Proteins are taken at the rate of 1 protein per 1.5 liters of broth and whipped into foam until their volume increases 2-3 times. The broth is cooled to 60 degrees. After this, the broth is mixed with the proteins and brought to a boil. Cook a little and strain through a sieve or cheesecloth.

Well, we’ve gone through the basic rules for preparing broth, now we’ll look at the nuances of popular types.

Meat broth

For a tasty meat broth you need bones, a little meat and a minimum of fat - the less fat, the clearer the broth. The extractive substances contained in the bones will add richness and flavor to the broth, and if you cook the broth only from meat, it will turn out too light. It is recommended to combine bones with sinewy parts of the carcass. For pork stock, choose lean, bone-in, skinless cuts. Shoulder blade, front and back shanks, rib or any bones with leftover meat are perfect. Use as an additive to other broths or smoked on its own pork belly or smoked ribs. For 1 kg of bones you will need 2-5 liters of water and 2-4 hours of cooking. Pork broth It will be a little cloudy, but this is the nature of the meat. For beef broth, parts of the carcass with a high content of connective tissue are used - beef shank, shoulder, lower thigh, neck, rib. It is also highly recommended to use bones with leftover meat. If possible, before purchasing, ask the butcher to cut the bones in half - this way the contact with the liquid will be maximum and the broth will be richer. For 1 kg of bones, use 2-5 liters of water; this broth will cook for 2 to 6 hours. Lamb broth is cooked almost according to the rules of beef, but it is important to take into account that lamb is fatty meat with a specific taste. This broth requires more spices to mask this flavor. You also need from 2 to 5 liters of water per 1 kg of bones, the cooking time will be 2-5 hours.

Poultry broth

The ideal poultry broth is prepared from a whole special soup carcass or “frame” - the skeleton, for example, of a chicken with the remains of meat on it. For chicken or turkey broth, you need to take an adult bird; it cooks longer, but does not fall apart, and its hard muscles have a brighter taste, which will be clearly noticeable in the broth. The back, wings and hips are also suitable. Be sure to remove the skin - it makes the broth more cloudy and greasy. You can add extra flavor to the broth by adding bones or smoked poultry. For 1 kg of bones you will need 2-4 liters of water and 1.5-4 hours of time. Those who are on a diet should cook broth from skinless chicken breasts.

Fish broth

The ridge, tail and head of the carcass go into the fish broth. It is necessary to first remove the gills and remaining scales from the head. The most delicious fish broth will be made from a mixture of river and sea fish. Adding red fish to the broth adds a nice color and adding chicken bones to the fish broth adds richness. For broth from any fish, take 1.5-3 liters of water per 1 kg of fish and bones - the less water, the higher the concentration of the broth, but it will also be more cloudy. Cooking time - from 1 to 3 hours. For red fish broths, use small gutted sea fish. This broth has the most delicate and rich taste. Broth made only from red fish will have a reddish tint.

When cooking broths from white sea fish, remember that white fish northern seas It is often fatty, and when cooking broths it is best to mix it with other varieties. The taste of fat when cooking broth only from northern breeds will be especially pronounced. It can be softened by adding fennel - some stems and part of the white head. You can use river fish for broth, but it is better to use it in half, half with sea fish. Broth only from river fish may have a specific taste, we recommend draining the first decoction and adding root vegetables and a bouquet garni.

Vegetable decoction

The composition of the vegetable broth is always variable: onions and carrots are required, and then use vegetables as desired - parsley and celery roots, celery stalks, leeks, a little garlic. Vegetables need to be cut into several parts, so they will better impart the taste of the broth. Spices must be added to the vegetable broth. Classics of the genre - black peppercorns and bay leaves. A decoction with the addition of a couple of sprigs of thyme is very good. For 1 kg of vegetables, take 2 liters of water, bring to a boil, cook for 20-40 minutes and let it brew for 1 to 5 hours.

Mushroom decoction

Most the best choice for such a decoction - dried wild mushrooms, ideally white ones. First, the mushrooms will need to be washed and soaked for 1-2 hours. Per 100 grams dried forest mushrooms use 1-1.5 liters of water, boil them for 15-25 minutes, and then let them brew for 1 to 5 hours. With absence dried mushrooms You can take frozen ones, and after washing, boil them without soaking. For every 100 grams you need 1 liter of water. You can also use fresh champignons, but the taste of the broth will be less intense. Before cooking, be sure to cut them into 3-4 parts. You will also need 1 liter of water for every 100 grams; after boiling, cook the mushrooms for no more than 2-3 minutes, and after cooling they must be strained.

How to make delicious broth
Many people associate homemade broth with comfort, care and, of course, a cure for a cold. Many mothers are sure that if a child gets sick, best food than broth no. And they are right. Any warm soup, including broth, acts, firstly, as an inhalation; its vapor clears up the nose, and, secondly, a lot of warm liquid for a sore throat is the best treatment. Therefore, there is no housewife who would not want to know how to make delicious broth.

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Broths come in different compositions: meat, fish, vegetable and mushroom.

How to make delicious chicken broth

Stijn Nieuwendijk

Meat broth is usually made from chicken. To make the dish successful you need to follow several simple rules. The meat should be placed only in cold water; when boiling, you must not miss the moment and skim off the foam, otherwise the broth will turn out cloudy. To get a nice golden color you can use a whole carrot, a whole onion and celery root. These spices are not served; they must be removed from the pan when the broth is ready. You can optionally add a bay leaf, a few peppercorns and a pinch of sage.

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It is better to salt the meat broth at the end, when it is almost ready. Under no circumstances should you cook the broth over high heat, only over low heat; it should simmer slowly and not boil.

Even the material from which the spoon is made can affect the taste of the broth. Stainless steel is best, but not wood or silver. By the way, broth is not only ready dish, but also an ingredient for other dishes, such as homemade noodles, stews and many other dishes. The thick, rich broth can be frozen. To do this, you need to pour it into ice molds, and after hardening, put it in a plastic container. This way, you will always have a ready-made base for preparing your favorite dishes at hand.

Delicious fish broth

The best types of fish for fish broths are pike perch, ruffe, perch and sturgeon. You can also use shrimp and other crustaceans. Spices such as onions, carrots, parsley are also suitable for fish.

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For cooking fish broth It is not necessary to use fish fillets. Suitable fish by-products: tails, heads, backbone with leftover meat. It is advisable to cut the ridge into pieces so that it fits in the pan. Place the offal in a saucepan and fill it with a small amount of water so that the water covers the fish mass by about the thickness of a finger. Place the pan on low heat and begin to cook the vegetables.

Stephen Rees

Cut the carrots and leeks into slices: white and light green parts. Immediately add vegetables to the pan. Then we add the stems of parsley and dill, and season the broth with the leaves when it is ready. The stems can be tied with thread to make them easier to get out later. Along with the stems, add black allspice peas and a little salt.

Now you need to wait until the broth boils. There is no need to make the heat high, otherwise the broth will become cloudy when it boils.
As soon as the broth has boiled, it is necessary to remove the foam from the surface; the more thoroughly we remove the foam, the clearer the broth will be.

How to determine the readiness of fish in broth. When the fish is no longer transparent and becomes matte throughout its entire thickness, it is ready.

After the broth has been cooked, it must be strained to get rid of bones, small particles of fish and peppercorns. All that remains is clean, clear broth. There is no need to squeeze out what gets into the gauze, as the broth may become cloudy.

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Check the broth for salt, add more salt if necessary, and add seedless tomatoes and chopped herbs: dill and parsley. Bring the broth to a boil, close the lid and let it brew for 5-10 minutes.

Delicious vegetable broth

Adriana @ Great Food 360°

Vegetable broths are very easy on the body. If there are contraindications for meat and fish broths, for example, for problems with the gastrointestinal tract, then vegetable broth is healthy and suitable for absolutely everyone. Perfectly suitable for baby food. Vegetables can be used to suit any taste, seasoning them with spices in moderation.

Any soup becomes tastier if you cook it based on vegetable broth. Vegetable broth the easiest to prepare. Any vegetables that are in the refrigerator are suitable for the broth. The basic vegetables are onions, carrots, celery, garlic, that is, the vegetables that we have all year round. It is also good to add aromatic herbs, spices and spices to the broth. For cooking, it is better to choose a deep pan rather than a wide one, this will protect against frequent boiling over of the water.

The most delicious broth is made from baked vegetables.

If you want your broth to be tasty, it is important to immediately immerse the vegetables in cold water. You need to cook until the vegetables soften.

Mushroom broth

Robert Occhialini

Mushroom broths are made from dried mushrooms. Porcini mushroom is best suited. Broth based porcini mushroom never get muddy. The spices used are standard, as for other types of broths.

Porcini mushroom broth is prepared as follows. For 50 grams of dried mushrooms you will need 2 - 3 liters of water. We wash the dry mushrooms and put them in a saucepan. Add the peeled and halved onion. Fill everything with cold water. Cook over low heat for 2 - 2.5 hours. To speed up cooking, you can pre-soak the mushrooms in cold water for 1 - 2 hours. We will then use this water for cooking. Readiness can be determined by the position of the mushrooms. When they sink to the bottom, the broth is ready.
Strain the finished broth. Wash the mushrooms with cool water and chop finely. Prepare mushroom soup from the prepared broth and chopped mushrooms.

♦ To make meat broth faster, cut the meat across the grain into large noodles or make meatballs from it.

♦ The transparency of the broth is one of its important qualities. The meat broth will be transparent if, at the moment of boiling, you remove the lid, let the foam collect on the surface and remove it with a slotted spoon. In addition, you need to skim off the fat several times during the cooking process. The broth should not boil violently.

♦ To make the broth clear, you can also beat the egg white, pour it into the hot broth and strain after 20 minutes.

♦ Transparent meat broth will acquire a particularly pleasant taste if you add a piece of dry cheese to it during cooking.

♦ To make the meat broth more rich, place the meat in the pan when the water is still cold.

♦ To make the broth aromatic and golden, add an onion baked in the oven (but not burnt!).

♦ If, when cooking the broth, foam sinks to the bottom of the pan, pour in a glass of cold water - the foam will rise to the surface and can be skimmed off.

♦ Meat broth should be salted half an hour before the end of cooking, fish broth at the beginning of cooking, mushroom broth at the end of cooking.

♦ Do not add any seasonings to the chicken broth - just onions and carrots - otherwise it will lose its taste.

♦ When cooking soup, first put the bones in cold water, and only after the water boils, put the meat in it. Then the surface of the meat immediately shrinks under the influence of hot water and all the nutrients in the meat are preserved, and the bones are enough for fat. The grayish film that appears on the surface of the soup does not need to be removed, because it contains a significant amount of nutrients. There is no need to think that it is ugly and unappetizing - it will disappear during the cooking process.

♦ Noodles, pasta, and rice do not cook well in milk. When planning to prepare milk soup, cook them for 3-6 minutes in water, and then add hot milk and cook until tender.

♦ For vegetable soups that do not contain potatoes or cereals, we recommend seasoning them with lightly toasted flour - the soup will be thicker and tastier.

♦ Vegetable soup it will become tastier and more nutritious if you add milk, cream or yogurt to it, not to mention; sour cream.

♦ If you cook potato soup with vegetables containing acid (pickles, sorrel), then add the vegetables at the very end of cooking, otherwise the potatoes will become tough (they do not cook well in an acidic environment).

♦ To prevent your homemade noodle soup from becoming cloudy, first submerge the noodles in a bowl for a minute. hot water and drain in a colander, and then put into the broth. The same goes for rice soup: place the rice in boiling water for five minutes, drain in a colander, and then pour into the broth.

♦ Soup with pearl barley will not acquire an unpleasant bluish tint if you boil the barley separately until tender and then add it to the soup.

♦ Stir the soup only using slow, circular movements. This achieves the correct thickness and does not compromise the integrity of the vegetables.

♦ Never leave bay leaves in cooked soup. It's good when cooked, but then it just spoils the taste.

♦ Add crushed garlic at the end of cooking.

♦ It is very important to know what seasonings to use for different soups. Lamb soup is seasoned with mint, parsley, dill, black pepper; beef soup, poultry - parsley and black pepper; bean soup - mint

Just as theater begins with a hanger, so the cooking of a delicious soup “starts” not at the stove, but in a store or market, at the time of purchasing meat for the broth. In this article I will tell you, how to cook delicious broth to preserve all the beneficial substances and prepare first courses and sauces that will delight your household. So, what do you need to make a delicious broth?

Cooking the broth- where to begin

To make delicious broth, first you need to decide on the meat - the broth can be cooked from beef, pork, turkey, rabbit, chicken, it all depends on your culinary ideas.

The rich taste and strength of the broth is given by gelling substances contained in bones and connective tissue, so without a doubt, choose meat on the bone with film and veins. The best meat for broth is beef, pork or lamb brisket, shoulder blade or shank.

To cook broth for aspic, housewives often use parts with a high content of cartilage tissue - the head, ears or shanks. The bird or rabbit can be cooked whole or pre-cut into pieces.

The most delicious broth is obtained from fresh meat, but for first courses you can also use frozen meat, first defrosting it at room temperature.

The second component of proper broth is water. Bottled or filtered water is suitable for its preparation; regular tap water may contain unwanted impurities that can spoil the dish.

How to properly prepare meat and bone broth

Depending on the purpose and method of preparation, brown, strong and clarified meat broth are distinguished. The main aroma and taste of the dish is given by extractive substances, which are abundant in bone and connective tissue. During the cutting process, meat for broth should not be freed from films, cartilage and tendons - these are the components that will provide richness to the broth, aroma and unsurpassed taste.

The next step is to take a large saucepan, fill it with water and put it on the fire. The advice that a rich broth could only be obtained by placing meat products in cold water is hopelessly outdated. With this method, most of the meat juice goes into the water and curdles when boiling, forming an unappetizing foam, which we patiently remove. And if you put meat in water heated to 60 C, most of the valuable substances will remain inside and gradually pass into the broth during cooking. And there will be less foam.

The meat is placed in the broth as a whole piece; for a three-liter pan of future soup or borscht you will need about a kilogram of meat products on the bone. Before preparing meat and bone broth, take the time to fry the meat components in the oven for half an hour until golden brown. This will help get rid of excess fat and give the dish an amazing flavor.

By the way, nowadays it is better to cook “secondary” broth. This especially applies to poultry meat, which is stuffed with various antibiotics. But in some cases, this also applies to so-called red meat - beef or pork.

So, need to cook the meat as follows: pour the meat hot water(about 60 degrees), bring to a boil, boil for 1-2 minutes and drain the first broth, also remove the remaining foam from the pan. Pour hot water over the meat again and now cook the “secondary” broth until the meat is cooked.

This will not affect the richness of the broth, but will help remove harmful surface impurities.

How long should you cook meat for broth?

A strong broth from meat is obtained by gradually transferring extractive substances contained in bone and connective tissue into water. Meat and bone broth is cooked from an hour to two, depending on the type of meat and the size of the piece. When using a piece weighing up to a kilogram with a small amount of bones and tendons, the broth cooking time is 60-90 minutes. At the moment the liquid boils, it is necessary to remove the foam from the surface of the broth, otherwise the broth will be cloudy.

To clarify the broth, you can use raw whites - they are beaten with a small amount of water and poured into the boiling broth. After coagulating the egg mass, the liquid is filtered.

After the water boils and the foam is removed, reduce the heat and simmer the broth at a low simmer. The fat that forms on the surface should also be skimmed off periodically - it gives the broth a greasy taste. This fat can be used to sauté vegetables for soup. Salt the broth shortly before the end of cooking. Seasonings for the broth improve the color and aroma of the dish - add an unpeeled onion, whole carrots and celery or parsley root, peppercorns and bay leaves to the pan. An hour after the start of cooking, the vegetables can be removed - they have already given up their color and aroma.

Rich meat brothready - what next?

The finished broth can be used immediately for cooking, making sauces or gravies. The cooled broth must be strained; it can be stored in the refrigerator or frozen for future use, poured into plastic containers. You can also use broths for making sauces. Sauces made with broth are very tasty - bechamel, tomato, sour cream.

The remaining broth can be used for stewing vegetables, preparing aspic, in dishes such as risotto or satsivi. Or you can simply heat up the broth, season it with fresh herbs and serve with a boiled egg and pies - your family will rate this dish “excellent”!

Chicken broth soup is a classic dish that has been familiar to us since childhood. During the cold season, a fragrant, hot potion will not only satisfy your hunger, but also help you warm up. The dish, at first glance, is very simple, but experienced housewives know special secrets and subtleties. Properly cooked chicken broth is an excellent base for a variety of soups.

How to make chicken broth

The taste and concentration of the broth largely depends on the bird, so try to buy homemade soup chicken - this way the soup will bring maximum benefit. The rich liquid can be obtained from a whole bird or from a piece of meat with bones. You should not cook broth only from chicken fillet. Try to fill the bird only with cold water, and after boiling, skim off the foam and add vegetables.

Chicken Broth Recipes

After reading the recipes, you will not have a question about how to prepare broth from chicken meat. Low calorie dish can be included in the daily diet. Add seasonings, vegetables, grains and other additives to the broth to your liking. Before cooking, wash the chicken thoroughly under running water and, if necessary, cut into small pieces.

Chicken

Cooking time: 65 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 36 kcal/100 g.
Purpose: lunch.
Cuisine: Russian.

If you don't know how to make chicken broth, try this method. The liquid can be used as a base for soup, or consumed as an independent dish. The broth has valuable nutritional properties, rich in protein. To make the dish even healthier, the first broth is drained during the cooking process. This helps reduce the amount of purine bases.

Ingredients:

chicken – 1.5 kg;
salt - to taste.

Cooking method:

Place the whole bird in a pan and add water. Let it cook.
Avoid strong boiling. If foam appears, remove it with a slotted spoon.
Add salt, reduce heat, cover the pan and cook for about an hour.

From chicken breast

Cooking time: 1 hour.
Number of servings: 3 persons.
Calorie content of the dish: 113 kcal/100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Chicken breast broth is a low-calorie first course that can be given to children on a diet. Give preference to poultry, then your dish will be richer and acquire a pleasant golden color. You can place the boiled breast in the broth when serving or serve separately. Place fresh herbs on the plate to make the first dish even tastier.

Ingredients:

chicken breast – 200 g;
salt – 5 g;
dill – 5 g.

Cooking method:

Pour water over the chicken, add salt, and place the container over medium heat.
When the liquid boils, reduce the temperature and remove the foam. Cook for about an hour.
10 minutes before the chicken is ready, add the greens.

From legs

Cooking time: 95 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 129 kcal/100 g.
Purpose: lunch.
Cuisine: European.
Difficulty of preparation: easy.

In the photo we often see a beautiful golden broth made from chicken legs. By following the recipe directions, you too can prepare this dish. Ham broth is an excellent base for soups. Before starting cooking, it is recommended to soak the meat in cold water for an hour. To reduce the amount of fat, remove the skin from the legs.

Ingredients:

chicken legs – 1 kg;
salt – 5 g.

Cooking method:

Place the bird in a saucepan and add water.
Wait until it boils, remove the foam, add salt.
Cook the legs over low heat for about 90 minutes.
Remove the pan from the heat.

Chicken drumstick

Cooking time: 1 hour.
Number of servings: 3 persons.
Calorie content of the dish: 80 kcal/100 g.
Purpose: lunch.
Cuisine: European.
Difficulty of preparation: easy.

Chicken drumsticks are great for making rich, golden broths. You can use the finished meat in other dishes, or divide it into small pieces and leave it in the soup. Take at least 3 legs; any less, the taste will not be strong enough. To remove excess fat and reduce calories, remove the skin before heat treatment.

Ingredients:

chicken drumstick- 4 things.;
salt – 5 g;
bay leaf – 2 pcs.;
allspice – 5 g.

Cooking method:

Fill the drumstick with water.
Wait for the foam to appear, remove it using a slotted spoon.
Salt the water and add spices.
Let the broth simmer for 1 hour on low.

With potato

Cooking time: 1 hour 10 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 102 kcal/100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

The recipe for chicken broth with potatoes allows you to prepare a first course that can replace a full meal for lunch. It is better to use starchy varieties of vegetables that cook well. How long to cook chicken for broth depends on the age and size of the bird. Even the most inexperienced housewives can cook tasty soup using this chicken broth recipe.

Ingredients:

chicken – 1 kg;
potatoes – 500 g;
salt – 5 g;
parsley – 10 g.

Cooking method:

Place the chicken in a saucepan, add water.
Bring the liquid to a boil, skim off the foam, add salt.
Add potatoes, cook over low heat.
Add parsley to the boiling broth 5 minutes before the end of cooking.

With egg

Cooking time: 85 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 151 kcal/100 g.
Purpose: for lunch.
Cuisine: Russian.

The recipe will make a delicious broth that may become your favorite food. Healthy and natural ingredients will quickly satisfy your hunger. To ensure that your soup does not turn out cloudy, be sure to skim off the foam and reduce the temperature to a minimum. Give preference homemade chicken and eggs, especially if you are cooking for a small child.

Ingredients:

chicken meat – 400 g;
carrot – 1 pc.;
egg – 1 pc.;
onion – 1 pc.;
potatoes – 3 pcs.;
salt - to taste;
dill – 10 g.

Cooking method:

Place meat in a saucepan with cold water.
After boiling, remove the foam, reduce the heat and add the whole onion.
After 10 minutes add vegetables boiled eggs, greenery.
After half an hour, turn off the heat.

With vegetables

Cooking time: 2.5 hours.
Number of servings: 7 persons.
Calorie content of the dish: 152 kcal/100 g.
Purpose: lunch.
Cuisine: European.
Difficulty of preparation: medium.

Recipes for the first one, chicken with vegetables, have long won the hearts of many housewives, as it is a simple and very useful drug. How to cook a dish if you don't have time? – you will find the answer to this question in the recipe. Take a variety of vegetables, combine them to get the perfect taste qualities. Depending on the time of year, you can add fresh herbs or a variety of dry seasonings.

Ingredients:

chicken meat – 500 g;
carrot – 1 pc.;
onion – 1 pc.;
celery stalks – 2 pcs.;
salt - to taste;
dill – 10 g.

Cooking method:

Fry the onion with carrots, celery until tender, add salt.
Rinse the meat, place it in a saucepan, add prepared vegetables and herbs.
Fill everything with cold water and leave over medium heat until it boils.
Skim off the foam, reduce the gas, and cook until tender.
Disconnect and let sit for an hour.

Rich

Cooking time: 75 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 181 kcal/100 g.
Purpose: lunch.
Cuisine: European.
Difficulty of preparation: medium.

Rich broth is in a great way satisfy your hunger. It's delicious healthy food, which is suitable for adults and children from the very small age. Follow the recipe instructions exactly and you will be able to cook a clear broth. Homemade noodles and cereals will be a great addition. To ensure that the soup turns out rich, do not forget to skim off the foam.

Ingredients:

chicken – 1 pc.;
carrot – 1 pc.;
onion – 1 pc.;
black pepper – 5 pcs.;
oil – 1 teaspoon;
garlic – 2 cloves;
pasta - to taste;
parsley – 1 bunch;
bay leaf – 3 pcs.;
salt - to taste.

Cooking method:

Place the whole chicken in a saucepan and simmer over low heat for about an hour.
Then the broth is filtered.
Cut the vegetables and put them in water.
After a couple of minutes, add small pasta and herbs.
After the broth boils, turn off the burner and season.

Easy

Cooking time: 55 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 179 kcal/100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Broth with poultry carcass is delicious meat product, which perfectly satisfies hunger. Eating chicken soup is allowed even for those who adhere to dietary nutrition. The cooking process is simple and does not take much time. If you don't have cooking skills liquid dishes, try this method. Your family will definitely appreciate the wonderful taste and aroma of the broth.

Ingredients: