Traditional Polish soup, which is broth, must be prepare according to certain rules. Only meticulous sticking to the designated recipe, cooking method, will allow you to receive Perfect, clear, aromatic brothwho will catch many connoisseur.
Meat is a real base of broth. It gives the whole aroma of soup, which is why the choice of the best is so important. According to tradition, to the decoction You should use at least two types of meat.
The best meat for broth is poultry. We can put in a pot not only known and liked hen, but also turkey, duck or less popular suggestions, like pheasant or guinea fowl. The second most frequently chosen type of meat on broth is beef. It works great beef or ribbon.
The taste of the broth also turns very well offal. The broth is most often enriched with stomachs and hearts. They give a unique, characteristic aroma, thanks to which The soup will become more intense in taste.
For the final effect, it is important both what meat we choose, and how we cook it. We always pour cold water washed on the broth. Then the meat will gain temperature simultaneously with water, which will translate into Better devotion to all aromas.
Broth spices are designed to turn up the taste of meat. They should not overshadow the aroma of the base ingredients. The taste of the soup will emphasize the addition of spices such as Pepper in grains, allspice or bay leaves. Some also like to add to the broth lUbczyk.
KLuczowa spice for broth is salt. The addition of white crystals will most strengthen the aromas and will bring out what we want to feel in the soup. In addition will emphasize the taste of meat. We only get this effect if we use salt in a certain way.
Salt to the broth is added only at the end of cooking. The spice added earlier will block the penetration of meat and vegetable flavors into the soup. Because of this, its taste, despite well -chosen ingredients, long cooking time, will be flat and bland. Salt added at the end will strengthen the aroma As we expect.
Since we already know when to add salt to the broth, it is worth knowing at the same time, how much to add it. A large pot with a capacity of three or four liters Season with only a tablespoon of salt. Such a dose is quite sufficient and the soup will not be sowed.
Source: Naz NowoKuje.pl, Sazemer.pl
