Sometimes it happens that the broth comes out bland and tasteless. Then broth cubes go in motion, which are not a very good choice because of their composition. Instead, it is better to properly season the soup with aromatic herb, which is … bear garlic. Check the recipe for the best broth under the sun.
Bear’s garlic is subtle sharpit resembles young garlic. It is also characterized by a slightly herbal, fresh aroma, with a slight hint of sweets, which makes it milder than traditional garlic.
During thermal treatment, it loses a bit on its sharpness, which is why it blends in perfectly with the flavors – does not dominate them. It begins to slowly release its aroma thanks to the long and free cooking of this soup.
We will buy dried bear garlic in almost every store. This spice will perfectly enrich the taste of broth, adding a delicate, garlic-herb aroma.
As mentioned at the beginning of the article, Bear’s garlic is a great replacement for broth cubes, but also for Magga. We provide a exact recipe for broth with this spice, although nothing prevents you from preparing it according to your own recipe and season to overclock the taste at the end.
Ingredients:
- 1 kg of meat;
- 4 carrots;
- 2 parsley;
- 1 harness;
- 1 by;
- 1 onion;
- 3 cloves of garlic;
- 3 bay leaves;
- 5 grains of allspice;
- 1 tablespoon of bear garlic or 2 tablespoons of chopped leaves;
- Salt and pepper as desired.
Preparation:
To make broth, we put the meat into the pot at the beginning and pour it with cold water. From the moment of boiling, cook them for about an hour (in the case of chicken meat).
In the next step, we collect scum and peel carrots, parsley, celery, leek, which we then throw into the broth. Then we add tanned onion, peeled garlic cloves, bay leaves, allspice and pepper. Cook the whole thing for about 3 hours.
Bear garlic add an hour after cookingand salt 10 minutes before the end of the whole process. Finally, we can still season the broth to taste with salt and pepper.
