Preparation of delicious, traditional broth requires knowledge and culinary skills. Every experienced chef knows that he must be cooked slowly for several hours. Only then will a golden, clear and full of taste come out. How to cook a good broth? How to season him? Discover simple tips that will take out Poles’ favorite soup to a higher level.
Several important factors consist of whether the broth comes out. First Take care of high -quality ingredients, then watch the cooking time and temperature.
How to prepare a perfect broth? At the beginning focus on Choosing a good meat – You can buy one type, but the broth on the meat mixture will be better. Bone pieces will work best, because they bring out an essential taste. In the case of poultry, decide on a hen, wings or turkey neck. The decoction will then come out delicate and clear. Add a strip, claw or beef bridge – they will enrich the taste of the soup. Pork ribs will add even more aroma. Do not throw frozen meat, but after cooking – be sure to collect scum so that the broth remain clear.
The broth is also based on vegetables – Especially if you plan to make it without meat, on a vegetable stock. The soup must be: Carrots, parsley, celery and leek. It is also worth remembering about onion tanned over the firewhich gives a beautiful golden color and more taste. Finally, shredded should also go to the soup parsley – a refreshing treasury of antioxidants. However, do not overdo it with a portion of vegetables, because the broth will clout.
Typical spiceswhich is used for this traditional dish are Salt and pepperand sometimes allspice and bay leaf. Be careful not to add salt at the very beginning – then the meat will not come out of the aroma.
In addition to the highest quality ingredients, the cooking process is also affected by a good broth. The soup should never boiland only gently “pyrzek”. That’s why It is kept on the burner for a minimum of 2.5-3 hours.
You can add more products to the classic broth that will enrich the bland taste or even save the soup when it comes out too pale or cloudy. For example lovage This is a natural aroma amplifier and the best Magga substitute. Similarly forest mushroomsthat will make it essential. On the other hand . Some professional chefs also recommend ice cubes.
What to do when the broth came out pale? The color of turmeric will add color to him quickly. Do not add it too much, because then it will change not only the appearance, but also the taste of soup. Just a teaspoon to make the broth acquire a beautiful, deep color and gain a lot of health -promoting properties.
It is worth preparing the dish in this edition in the autumn and winter season, due to the overall decrease in immunity and more frequent infections. Spice is a treasury of antioxidants, which is why it has a strong antioxidant, antibacterial and anti -inflammatory effect. In addition, it accelerates metabolism, improves digestive processes and regulates blood sugar levels. It will support the work of the immune, cardiovascular and nervous systems. Regularly consumed will add energy and will positively affect your well -being. It is better to add turmeric at the very beginning of cooking to make sure that the broth will have a vivid, golden color.
Source: NowowoPuje.pl
