Broth is a French word.
But, ironically, even semantics, even in Russian, it clearly reflects the process: I immediately think of a gurgling, fragrant fat from meat, fish, mushrooms or vegetables.
It has long been rare in Russia soup could not do without the meat broth — thick and fat. It was the fat content, and not the strength of the broth was appreciated then. But centuries have passed, and since the XVIII century bouillon Began to be used here for different types of soups — transparent and filling.
And even if at first it was French influence, it very quickly turned into our national cooking habit.
That is why let us immediately determine why we need the final fragrant decoction.
Most often, we prepare the broth with a view to our usual soups — filling and transparent.
Soups are different
Filling soup it is borscht, cabbage soup, pickle, chowder, cream soup, solyanka, vegetable soup, with cereals.
For this type of soup, it is preferable to prepare the so-called white broth.
For clear soups — noodles, soup with meatballs, dumplings and self-made broth with pies brew yellow broth.
The parts of the carcass are the thigh, the rump, the undercovers, the thick edge, the scapula, the neck, the peregrine (falcon), the brisket. For filling soups, the broth is rich and fat.
A tasty decoction is obtained if you cook it not for 2-3 servings, but at least 6-8 servings or for two or three days.
White broth is cooked without roots, since then ingredients for filling soups will be added to it, and it should have a pure meat flavor aroma.
When buying meat, you must immediately ask the butcher to cut them into pieces that will fit freely in a saucepan. But, too small pieces should not be, — broth, boiled from a large piece, much tastier
What is needed (for 2.5 liters of rich broth):
- 1.5 kg of meat
- 2.7 liters of water
- broth pan is better to take thick-walled
What to do:
Wash the meat from possible fragments of bones, fold it into a saucepan and pour cold water over it.
Water should completely cover it. Leave the lid ajar — it is important for steam to escape, otherwise the taste of the broth spoils significantly.
Bring over high heat to boiling hot.
Foam, formed on the surface of the broth, remove, reduce heat and cook for 2.5-3 hours.
Salt bouillon It should be 30-40 minutes before the end of cooking.
The larger the piece of meat, the longer it will be cooked, and of course, the age of the animal also affects the cooking time.
Sign of readiness — the fork freely pierces a piece of meat.
From such a broth, you can cook soup, borscht and any other soup with dressing vegetables and cereals.
It is preferable to cook from the hip and fender.
Parts of the brain bone carcass have a bright taste due to the high content of extractive substances, and the broth is strong and fragrant.
Unlike white broth, yellow is cooked with roots.
What is needed (for 2.5 liters of yellow broth):
- 1.5 kg of meat
- 2.7 water
- 400 g of roots (carrots, celery, parsley root, leek)
- medium onion
What to do:
Roots thoroughly wash and peel.
Carrots cut into large circles, onions — in half.
There is no need to repeat the rules of the purchase and the start of cooking the broth — all the same as for the white broth.
But after the foam is removed, the roots and bulb onions should be laid in the future broth.
To enhance the taste of carrots and onions should be fried in a heated frying pan until brown.
This will give the broth an extra flavor and a slightly yellowish color.
Cook exactly as white bouillon, — until ready.
Do not forget to salt. But when the yellow broth is ready, the fat must be carefully removed from the surface: this is the rule of the yellow broth.
To do this, carefully remove the fat with a spoon, trying not to stir the sediment from the bottom, and strain the broth twice through a wet gauze napkin.
Yellow broth is ideal for noodles, dumplings, meatballs, and in itself is good — transparent, like a tear, without any fillers, with a bit of pie and cakes.
The rules of the two broths:
- For the right broth, you need to choose the appropriate part of the carcass.
- Boil the broth from a large piece of meat.
- The pan should be thick-walled.
- Pour cold water over meat.
- Boil broth certainly with the lid ajar.
- Carefully remove the foam after boiling.
- Do not allow a strong boil, only slowly rising bubbles.
*Do not try to increase the boiling in the hope of speeding up the cooking time for broth — this will not help and will only noticeably worsen the taste of the broth.
*If suddenly you forgot to remove the foam, and flakes floated in the broth, you can fix it very simply — pour a glass of cold water. Foam will rise again.
But, there is one trouble — the fat diluted with another glass of water, which will affect its taste.
Therefore, it is better to make a delay (clarification) which is the most hopelessly muddy bouillon will make it absolutely transparent.
The fastest delay — protein. If the fasting is done for yellow broth, then it must first be degreased and completely cooled. Then mix two squirrels with a glass of cold broth, stir.
Bring the main broth to a boil and pour a protein mixture in a thin stream.
Reduce the heat to medium and, stirring with a whisk, bring to a slight boil and immediately stop stirring. Proteins will float to the surface. For a few minutes, move off the hob, then put again and wait until the first signs of boiling appear.
And, of course, strain through wet gauze — it should be done very carefully, without pouring all the broth at once, but in portions, using a ladle.
And you will certainly get perfectly transparent. bouillon.