Broth is a popular meat and vegetable soup, Without which many Poles can’t imagine a successful weekend. Many people associate with warmth and family. If you also love him, but you feel that you could learn to prepare it even better, remember one simple rule.
Your soup will be insanely tasty if you learn to season it with the right amount of salt. The popular spice adds taste and helps to extract the aroma from the other ingredients, combining them with each other in a perfect way.
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Not only the amount of salt, but also the moment when you add a spice to the broth, is of colossal significance. If you pour it too early, the consistency of the broth will not be the best.
Possible that It will not be clearly clear, the vegetables will overcook (because they will give up water faster), and the meat will hardly harden. However, too late, the salting will affect the taste, Because it will not be evenly balanced.
Therefore, it is best to throw salt 15-20 minutes before the end of cooking broth. It’s the perfect time to season the soupwhich avoids excessive evaporation of the decoction and its excessive compaction.
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The exact amount of salt in broth depends on the size of the pot in which you prepare it. The general rule, however, is that You should add 1 teaspoon of spice for each 1 liter of water. If you are not convinced of expressive flavors, add salt gradually and cost the broth each time to achieve the perfect effect.
Most Poles season the broth with fir salt. This is not a colossal mistake, however Stone or sea salt will work much better. Especially if you don’t like sharp notes in decoctionsbecause they are milder in taste.
