How to cook meat broth

Broth is a decoction that is obtained by stewing meat, mushrooms, vegetables, or poultry in water. The finished first course is consumed independently or in combination with croutons. The broth is indicated for use by people who have recently suffered a serious illness or a difficult operation. It quickly restores strength and is easily absorbed. For this reason, housewives are interested in how to cook a tasty transparent broth on meat.

Classic meat broth

• meat or poultry - 600 gr.
• greens (any, fresh) - 30 gr.
• Provencal herbs - to your taste
• carrots (sliced) - 1 pc.
• bulb (chopped into 4 pieces) - 1 pc.
• filtered water - 2 liters.

1. Wash the greens with vegetables and meat, dry. Meat for cooking broth should not be cut, because in the process of cooking it should give juices gradually.Only in this case, you get a dish completely transparent. If the broth is prepared from poultry, remove the skin in advance so that the drug does not work out fat.
2. Washed and dried meat send to the pan, add water according to the recipe (cooled). Put on the stove, wait for boiling. Your main task is to boil the meat broth, and not bring all the ingredients to readiness. Use only cold water, so that when slowly heating the juice leaves the meat.
3. If you send the main component into a hot liquid, the piece will be covered with a “crust”, sealed. As a result, the broth will turn out low nutritional value and without any special taste. Cover the tank and wait for the beginning of the boiling (medium fire).
4. When this happens, reduce the power plate to a minimum and immediately remove the cover. Condensate should not fall into the broth, so as not to spoil the taste and texture. After boiling a foam cap forms on the surface, remove it with a slotted spoon.
5. Foam that has stuck to the sides of fire-resistant dishes should be removed with a damp cloth. Otherwise, these "flakes" will be in the broth and spoil its appearance when serving.Also on the surface may form a greasy film, from which you want to get rid of a dry paper towel.
6. Half an hour before the end of cooking, add the chopped carrots and onion, sprinkle with herbs. So the broth will come out fragrant. If desired, add a little onion peel to the composition to make the broth golden.
7. The duration of cooking depends on the initial size of the meat piece, its stiffness and age category. As a rule, the broth is boiled for 1.5 hours (chicken), 2.5 hours (beef), 2 hours (veal), 2.5 hours (pork). The report goes from the moment of boiling.
8. After the specified interval comes to an end, remove the broth from the stove. Build a filter from a colander and gauze cloth, strain the first course. Serve the broth by garnishing with chopped dill or parsley.

Broth on beef and pork

• beef tenderloin - 0.3 kg.
• pork pulp - 0.3-0.4 kg.
• favorite seasoning tastes like
• purified water (drinking) - 2.8 l.
• laurel - 4 pcs.
• onion - 1 head
• carrot - 1 pc.

1. First rinse the meat under the tap, free from skins and greasy veins. Do not cut the beef with pork, so that the slices give out the juice evenly as it is heated.
2. Fold the main components into a saucepan, cover with purified water and place on the stove.Cover, wait for the start of boiling. When this happens, foam will start to appear. Get rid of it, also remove fat from the surface.
3. Send the peeled onion and carrot, chopped into pieces. Add laurel and favorite spices, note the time. After 5 minutes, reduce the fire to a minimum, wait 2.5-3 hours.
4. When the broth is boiled, it is necessary to filter it using several layers of gauze and a colander. Serve the transparent first course with greens.

Meat broth with eggs and herbs

• carrots - 1 pc.
• meat on the bone - 250 gr.
• onion - 1 pc.
• beef (pulp) - 1 kg.
• parsley (roots) - 10 g.
• boiled eggs - 4 pcs.
• fresh greens - 30 gr.

1. Wash the meat and send it to stew. Do not forget to systematically remove the scum. Boil the product for about one hour, then put the pieces of beef. After 10 minutes, add the necessary spices to taste.
2. Continue to simmer until the meat is cooked. At the same time chop the parsley root and onion. Put the food on a greased baking sheet, send to bake in the oven.
3. Ready vegetables must be added to the broth 25 minutes before the end of full cooking.Serve the finished dish in portions with half a boiled egg. Do not forget to add fresh greens.

Meat broth in a slow cooker

• onion - 1 pc.
• meat - in fact
• bay leaves - 3 pcs.
• carrots - 1 pc.

1. Wash meat thoroughly with running water. Chop into pieces and send to the multi bowl. Peel the vegetables and wash thoroughly. Chop the carrot into thin circles. Send the vegetables to the meat, put the onion whole.
2. Add bay leaves and spices to taste. Pour the required amount of filtered water to the maximum mark in the multi-bowl. Set the mode "Quenching". Set the timer to 1.5 hours.
3. Depending on the stiffness of the meat, the stew can be increased. After completing the program, strain the ready broth from vegetables and spices. The result will be enough rich broth.

Meat broth with vegetables

• Zucchini - 0.5 pcs.
• Tomato - 1 pc.
• onion - 1 pc.
• lecho - 120 gr.
• carrots - 1 pc.
• garlic - 4 teeth
• potatoes - 4 pcs.
• greens - 25 gr.
• broth - 1.5 l.

1. Wash and clean the vegetables. Pour boiling water over fleshy tomato, get rid of the skin. Onion chop half rings. Chop the tomato and garlic in small pieces.Cut the remaining vegetables into strips.
2. In parallel, put the broth on the fire, wait for boiling. After the appearance of the first bubbles, send the potatoes. After 3-5 minutes, add the remaining vegetables. Boil some time, mix lecho, tomato and chopped greens.
3. A few minutes before the food is ready, add the necessary spices and stir thoroughly. Boil the products until they are ready. Turn off the stove, leave the broth to infuse for a third of an hour. After that you can serve on the table.

Broth with meat on the bone

• steamed rice - in fact
• meat on the bone - 1 kg.
• onion - 1 pc.
• potatoes - 4 pcs.
• carrots - 1 pc.
• animal fat - 40 gr.
• swede - 75 gr.
• allspice - to taste
• parsley roots - 20 gr.
• dill - 15 gr.
• bay leaves - 4 pcs.
• parsley - 25 gr.

1. Rinse the rice thoroughly, it will be needed after cooking the meat. Wash all vegetables, chop sticks. Send food to the pan, add the required amount of vegetable oil, pepper and laurel.
2. Fry to a brown crust. Simultaneously boil the meat broth on the bone. Then add the prepared vegetables and rice.Stir, simmer for a while on low heat. Add greens, wait for the readiness of all products.

Easy to cook a tasty broth. Take the number of ingredients, based on the volume that you want to get at the exit. Feel free to add your favorite ingredients. The broth from this will be more saturated.

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