What to do with the broth. Simple and delicious vegetable soup with chicken broth

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 cold water, and after boiling, remove the foam, 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 may be included in 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:

1. Place the whole bird in a pan and add water. Let it cook.
2. Avoid strong boiling. If foam appears, remove it with a slotted spoon.
3. 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.

Broth from chicken breast- This 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:

1. Pour water over the chicken, add salt, and place the container over medium heat.
2. When the liquid boils, reduce the temperature and remove the foam. Cook for about an hour.
3. 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:

1. Place the bird in a saucepan and add water.
2. Wait until it boils, remove the foam, add salt.
3. Cook the legs over low heat for about 90 minutes.
4. 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:

1. Fill the drumstick with water.
2. Wait for the foam to appear, remove it using a slotted spoon.
3. Salt the water and add spices.
4. 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:

1. Place the chicken in a saucepan, add water.
2. Bring the liquid to a boil, skim off the foam, add salt.
3. Add potatoes, cook over low heat.
4. 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:

1. Place meat in a saucepan with cold water.
2. After boiling, remove the foam, reduce the heat and add the whole onion.
3. After 10 minutes add vegetables boiled eggs, greenery.
4. 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:

1. Fry the onion with carrots, celery until tender, add salt.
2. Rinse the meat, place it in a saucepan, add prepared vegetables and herbs.
3. Fill everything with cold water and leave over medium heat until it boils.
4. Skim off the foam, reduce the gas, and cook until tender.
5. 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:

1. Place the whole chicken in a saucepan and simmer over low heat for about an hour.
2. Then the broth is filtered.
3. Cut the vegetables and put them in water.
4. After a couple of minutes, add small pasta and herbs.
5. 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 on a diet. 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:

• chicken meat – 500 g;
• salt - to taste;
• parsley - to taste.

Cooking method:

1. Place the ingredients in a cooking container and add water.
2. Cook over medium heat until boiling, remove foam.
3. Add salt and herbs.
4. Cook the first one for another 40 minutes.

Video

Cooking broth is a real art; it’s not enough to just put meat in a pan and cook; you need to choose the right cuts that will make the broth play with taste, the necessary fat and aroma. It’s not easy to cook meat broth, but this article will help you understand the science without much difficulty.

Meat preparation

Cooking meat broth begins with the purchase and preparation of meat cuts:

— for chicken broths, wings, chicken feet (the same ones sold with claws), necks are suitable;

— for beef, you should pay attention to tails, legs (without hooves), large bones with cartilage;

— For pork broth, the front or hind legs, tails, the pig’s “patch” (it contains a lot of gelatin), and ears are suitable.

After purchasing, the meat is thoroughly washed, cleaned of contaminants, especially pig ears and tails, and chopped to medium size so that the meat fits into the pan where the broth will be cooked. This is how fish and vegetable broths are prepared, only for fish you should take fish bones, heads, fins, and for vegetables - carrots, celery root, parsnips, onions.

Meat, fish, and vegetables prepared for cooking are sent into liquid for further cooking. Traditionally, the preparation is placed in a container, filled with water so that it barely covers the food, then the broth will be rich, thick and tasty. The water with the vegetables or fish dropped in there should be brought to a boil, then with a ladle or slotted spoon you should remove the foam from the surface, then simply boil for 25-30 minutes until fully cooked.

As for meat broths, it takes much longer to cook. It is important to extract more gelatin to enrich the liquid, so you need to cook it for several hours: chicken for at least 2 hours, beef and pork for 3-4 hours. Dissolving gelatin in liquid is necessary if the broth will be boiled for making sauces; this ingredient will give the sauce the necessary consistency.

To make the broth clean and transparent, cold water should be added and heated gradually at the beginning of the process. With this approach, the proteins released from the meat slowly coagulate, settling on the bottom and walls of the pan, or rise to the surface, from where they can be easily removed with the back of a ladle.

Maximum taste

Evaporating the broth - important process, in which foreign inclusions in the pan rise to the surface of the liquid in the form of foam, because of this the finished broth can become cloudy, and in some cases even taste bitter. Therefore, the liquid should be boiled over low heat, then the meat particles will not scatter and will be easy to collect. To collect the exfoliated proteins, it is necessary to carry out manipulations, which in the culinary world are called by the French word “depouillage”, that is, removing foam and foreign particles with a ladle using a slotted spoon or a ladle.

When the broth is barely boiling, the coagulated protein is grouped into one mass and rises to the surface in a “heap”, as soon as you move the pan from the heat and the foam will immediately move to the cold side, then it is easy to remove it with a slotted spoon and the broth will become clean, light, almost transparent.

How long to simmer the liquid?

Cooking time depends on further use of the product. Broth for glazing or concentrated extract for sauce must be evaporated longer than regular broth for soup. When the liquid evaporates, the taste becomes more concentrated, the consistency thickens, and it is important to maintain a balance. If the sauce has boiled down to the desired taste, but is not thick enough, there is no point in evaporating further, since it will become very salty and the taste will be concentrated, which is not always good for sauces such as demi-glace.

How to cook broth?

It is important not to cover the pan with a lid when cooking meat or fish broth, so that the liquid does not boil too much and the foam can be easily removed from the surface as it appears. This method of cooking is the most correct, but the product will be even tastier if you use a well-known and even slightly old-fashioned pressure cooker for cooking. Some may think that using a pressure cooker is a throwback to the 70s, but in fact, modern kitchen appliances have become more advanced and are ideal for preparing broths.

Pressure cooker - secret weapon for preparing excellent meat, vegetable or fish broth. When the lid is tightly closed, the odors do not evaporate, but remain inside the pan; cooking at high temperatures enriches the aroma more, as it triggers the Maillard reaction, in which the aromas and flavor notes of the food are revealed and dissolved in the water.

More heat cooking provides enormous benefits:

— the ingredients release more flavor;

- the high temperature inside the hermetically sealed pan triggers the Maillard reaction, also called the browning reaction;

— more intense, complex and rich aromas and tastes are created.

The result of cooking under high pressure- the deep taste of the broth, which cannot be achieved when preparing the broth in a regular saucepan.

How to make the right broth?

When the decoction is ready, it must be strained to remove particles of the original products. The matter is simple, but requires a reasonable approach. If you are not preparing consommé (the broth for this meat dish should be filtered rather than strained), then the pieces of the fragments should be caught with a slotted spoon, and the rest of the liquid should be passed through a colander. To improve the taste, before straining, you should mash the vegetables, spices, and meat with a ladle so that they impart flavor to the liquid and add juiciness, after which the broth should be strained again.

The second straining is done through a fine sieve or through a colander with a clean towel or gauze folded in three on the bottom. Remember, wet gauze filters better than dry gauze, so it is worth moistening it first. Straining twice through a coarse sieve and then through a fine sieve may seem like an unnecessary complication, but this is how you get a beautiful clear broth without unnecessary particles or inclusions.

Storing the finished decoction:

1. When the preparation of the broth is finished, you need to sort out its storage. The great thing about making decoctions is that if you take large saucepan and cook the broth in reserve; it can be frozen, since the finished product retains its taste and aroma well when frozen. But if you are going to store the aromatic preparation in large volumes (1-2 liters), do not freeze it in one huge lump. This is not practical, in case you later need to separate 200 or 500 ml for the sauce. Take special ice-forming cells or regular silicone baking molds for freezing and fill them with saturated liquid. Place in the freezer and store until needed.

2. Ideally, boil the “extra” broth to a concentrated state, when it takes the form of a viscous and dense syrup consistency, then pour it into silicone ice cube trays. In the future, ice pieces can be used instead of bouillon cubes, which are sold in the store in the form of pressed powder; only the decoction brewed at home will be much healthier.

How to achieve maximum taste?

When preparing meat brown broths, you want to add the characteristic, complex flavors caused by the Maillard reaction (high-temperature frying of ingredients). This can be achieved by frying the meat and/or bones in a frying pan, grill, or oven in a baking dish before cooking.

Meat, when fried in a dry frying pan or baked, will acquire a rich taste that will enrich the broth. After frying, you can use the pieces stuck to the bottom of the mold or frying pan; to do this, you need to deglaze the sediment: pour in the liquid, heat, scrape with a spatula so that the liquid absorbs the caramelized nuances of the residue, their taste and aroma, then add the resulting mixture to the broth, any other dish or prepare a sauce based on it.

Deglazing allows you to enrich sauces and broths with complex shades of aromas and tastes. Most often, the pan is deglazed with alcohol (wine) or vinegar, but any liquid that goes well with the dish will do. If the decoction is intended for a rich sauce made with port or red wine, then the pan should be deglazed with brandy, port, or red wine. For chicken broth, white wine is suitable, for fish - vermouth or a couple of drops of Pernod. A little lemon juice is good for deglazing a frying pan, and rum is good for caramelizing bananas.

Deglazing

Deglazing is a great cooking technique that will help you create a great sauce. Once you have baked the chicken and left it to rest, the remaining meat juices should be deglazed for high fire by adding grain mustard and water to the container. After frying the fish, it is best to “process” the pan lemon juice, add butter there, heat it up a little and pour this sauce over the finished fish, it will turn out unforgettably delicious.

The last way to highlight and improve the taste of fish or meat broth is to fry a finely chopped onion and a couple of anise stars in butter. You can experiment by changing the amount of anise and onion, adding vegetable oil instead of butter, but the result will always be the same. It will be delicious!

The effect of frying onions with anise is incredible! The ingredients combine to create notes of cinnamon, cloves, thyme, black pepper, and chili, which are very suitable for a meat dish or onion soup. They simply enrich the meaty flavor of the meat broth. To make the method “sparkle” with shades, you should add the fried components to the liquid. Then, bring the entire mixture to a concentrated state. Then the components included in the decoction will begin to interact with each other, creating new shades of aroma and taste. Now you know how to cook broth correctly so that it turns out delicious! Enjoy cooking and successful experiments in the kitchen, friends!

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How to make broth clear

To make the broth clear, you can use the pulling technique, or initially cook it so that there is as little turbidity as possible. This is not difficult and can be done by any housewife, even if she is not too familiar with culinary tricks.

Cooking features

Let's start with the fact that there are several types of broths:

• meat;
• meat and bone;
• bone;
• chicken;
• fish.

Cooking time depends on the type of products used. Chicken broth is cooked for about 1 hour, regular meat broth - no more than 2.5 hours. If you need beef or lamb bone broth, cook it for 4-5 hours. Pork or veal bone will cook faster - in 2-3 hours.

Ways to make broth clear

Method 1. Drain the first cooking water. That is, put the meat or bones in cold water, bring to a boil, cook for 5 minutes, then drain this liquid. We rinse the meat under the tap, pour new portion cold water and continue cooking. The second broth will turn out clear, aromatic and at the same time dietary, especially if you used chicken meat.

Method 2. Peel a medium-sized onion and cook it whole along with the broth. Remove at the end of cooking. The liquid will turn out beautiful, transparent and aromatic. Many of our grandmothers used this secret.

Method 3. To make the broth clear, soak the meat in cold water for 3-4 hours before cooking. Then the water is drained, fresh is poured in, and put on fire. Bring to a boil, and then reduce the stove to a minimum and cook until tender over low heat, that is, so that it does not bubble too much during cooking. If you cook over high heat, the broth will turn out cloudy, greasy and rich.

Method 4. Folk way– add blood from meat, that is, ichor, to the pan. It is added to boiling water with meat and cooked together until cooked. The ichor collects all the dirt and fat from the liquid, then all that remains is to remove it and strain the contents of the pan.

Method 5. When the water boils, put whole carrots and onions in the pan and cook until the meat is cooked. Skim off any foam from the surface as you go. After cooking, vegetables can be thrown away. The broth will be golden, but at the same time transparent.

Method 6. Simple, but unusual secret– Place a lid or plate on the bottom of the pan. If the meat does not come into contact with the bottom during cooking, there will be less turbidity.

Broth drawdown

This method is used by many cooks. There are two ways to pull out. Let's look at both.

Minced guy

We will need: 1 egg white, 300 g ground beef, 1 cup broth.

Boil the beef broth, let it cool, then strain and remove excess fat. Beat the egg white, put it in the minced meat and pour a glass of cold broth. Stir well into a single mass and place in the refrigerator for 20-30 minutes.

Heat up the remaining broth, put the guy from the refrigerator in it, rubbing it so that it doesn’t form one lump. After stirring well, close the lid and cook for 30-40 minutes over low heat. At the end of cooking, the guy will fall to the bottom, and the clean broth will rise to the top. Strain it and prepare any soup. Minced meat can be used as a filling for casseroles, pies or other similar dishes.

Protein Pull

You will need 1 grated carrot and whipped fresh egg white.

Grated carrots are mixed with whipped egg whites, added to the broth, cooled to 70 degrees, then heated to a boil and simmered for about an hour over low heat. All the dregs will curl up and float to the surface, but don’t miss this and carefully remove the foam from the surface, and strain at the end of cooking.

Helpful Tips:

The water should be salted 30-40 minutes before cooking, so as not to slow down the process of cooking meat.

If you need dietary broth, boil it in the second water, and if you want richness, add bones.

Whenever you want to make the broth clear, skim off the foam from the surface during cooking, and soak the meat in cold water before putting it in the pan.

Before cooking, chicken meat must be washed, skinned and fat removed.

The word "broth" comes from the French verb "to boil." Let's learn how to cook the right transparent and tasty broth that even the most sophisticated gourmets will enjoy.

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 for 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 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. IN vegetable broth Be sure to add spices. 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 Forest mushrooms, ideally white. First, the mushrooms will need to be washed and soaked for 1-2 hours. For 100 grams of dried wild mushrooms, use 1-1.5 liters of water, cook 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.