What could be better on a cold chilly day than a fresh fragrant soup. A delicious hot without properly cooked broth will not work. Let's prepare homemade soups on proven recipes for every taste.
Bouillon - the basis of many dishes, the first thing out of it, of course, cook soups, added to stews, vegetables, cooked risotto, used in a variety of sauces, for making jellies. Name of liquid Navara meat \ fish \ vegetables gave the kings of fine cuisine - French, but the soup is popular in any kitchen of the world, and everywhere has a name: minestrone, pho, Hariri shorba.
Broths contain a lot of nutrients and at the same time, low-calorie, easily digested, so long since they are recommended for recuperation in various diseases and diets.
The main rules of tasty, useful and clear broth
• overfill vegetables in boiling water, meat - in cold,
• simmer, do not let the strong boil, remove the foam,
• if cook meat broth, the water after the first boiling drain, meat and bone rinse under running water, clean re-fill with cold water and put on fire.
You can enjoy the taste of the broth, preparing homemade crackers, croutons. And it is possible on the basis of broth to cook soups, adding cereal or pasta, vegetables - potatoes, grated carrots.
vegetable broth
INGREDIENTS
- Carrots - 2 pcs
- Onion - 1 pc
- parsnip root (parsley or celery)
- Onion - 3 stalks
- Bay leaf, herbs, a few peas black pepper, cloves, fresh dill.
COOKING
1. Carrots, onions, parsnips root clear. The bulb clove bud stick a few.
2. Leeks washed and cut into slices.
3. Water to bring the broth to boil, add vegetables and seasonings, cooking with a slow fire for about an hour, removing the foam. At the end of cooking, add salt to taste.
4. Ready broth, add melkoporezanny dill.
beef broth
INGREDIENTS
- Carrots - 3 pcs
- Onion - 1 pc
- Celery (parsley) - 1 pc
- Bay leaf, pepper, peas
- Beef bone broth to - 1 Kg
COOKING
1. Celery chopped, onion cut in half, carrots large pieces.
2. In saucepan pour meat boil, first drain broth. Meat rinse, add cold water, add vegetables, bay leaf, pepper, peas and bring to boil. Cook over low heat 2 h. At the end of cooking salt. After cooking, drain.
Broth of seafood
INGREDIENTS
- 1 kg of any seafood (any fish, shellfish or fish products - ridges of the head, fins, tails)
- Ginger - about 5 cm
- Fennel - 1 tuber
- Onion - 1 pc
- Peppercorn 5 pcs
COOKING
1. Ginger clean, wash, chop finely. Fennel wash, cut into pieces.
2. In a saucepan put seafood, fennel, onion, ginger, pepper, peas. Add water, bring to a boil, simmer for about an hour. Ready broth filter. Bon Appetit!
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