Not everyone knows that broth is a very healthy soup. Of course, we are talking about this prepared from scratch without artificial broth cubes and chemical powders. It is easily digestible, warms well, works well for digestion and intestines, supports immunity, And also contains valuable collagen, which strengthens the joints, and helps to care for the condition of the skin and hair. For the broth to come out perfect, you need to follow a few simple recommendations. In the article below we will also tell you, How to save sowed broth.
Broth, it gets a bit different in every home. The basis is usually a large amount of meat, it can be chicken, for example wings or legs, or beef in the form of a spondra, bridge or stripes. Some housewives decide cook it on duck meat, geese, or combine various species of meat. Vegetables are also necessary, they should be fresh and firm, the basis is of course Carrots, parsley, a piece of celery, and leek. Addition fired onion It will make the soup acquire a golden color, and will have an even more expressive taste.
A good broth should boil at least two or three hours. According to some chefs, the minimum time is four or even five hours. If you want your soup to have an even more intense taste, place the meat and all vegetables on a baking tray lined with baking paper, and then bake in an oven preheated to 180 degrees, until everything is nicely browned. Then put all the ingredients into the pot, pour them with water and just cook. Remember not to boil the broth, it should only slightly dust on low heat. Serve the finished broth with good quality pasta, finely chopped carrots and fresh parsley.
If spices such as black pepper, bay leaves or allspiceit is worth adding before pouring water into the pot with ingredients for brothso much with salt better. It is usually recommended to add salt about half an hour before the end of cooking. An important tip is also how much salt add to the broth. On a broth with one and a half kilograms of meat, two tears of salt are enough. Remember, it is always better to add a little less and, possibly salt the soup after trying.
Double salt in the soup, a broken salt shaker, from which too much salt spilled, or simply too boldly pouring the spice into the soup, such slip -ups in the kitchen can happen to everyone. Of course, if you poured all the contents of the salt container, the soup will not be suitable for eating. However, if it is only a bit too salty, just use a simple grandmother’s trick. How to save sowed broth? Peel a large potato, if you don’t have one, choose two small ones, add them to the soup. Cook the whole on low heat for 10 minutes, the vegetable should absorb excess salt. Instead of a potato, you might as well use apple.
Sources: Terazpoczy.pl
