The broth is guests on our tables, especially during Sunday dinner and other important family celebrations. Every hostess wants it to come out tasty and essential. You don’t need to add maggi to get full taste. Just add apple cider vinegar to it. Thanks to this inconspicuous product you will receive the best soup in the world.
At the beginning it is worth considering Why Maggi gained bad fame among dietitians. Well, this product is not healthy – it is a mixture of water, salt and artificial additives, which are only aimed at improving taste.
In it we find sodium glutamate causing hyperactivity, accelerating heartbeats. Used regularly, it can cause vision problems and adversely affect the hormonal economy.
It also has a ribonucleotide, contributing to the occurrence of a rash or severity of asthma symptoms. In turn, a very large amount of salt can lead to hypertension.
That is why it is worth choosing a healthier Magga alternative, i.e. apple cider vinegar. One tablespoon of this liquid is enough at the beginning of cooking this decoctionto strengthen its natural aromas. Let’s not add more, however, because it can dominate the flavors and disturb the delicate nature of the soup.
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Unlike Magga, apple cider vinegar is famous for its numerous health properties. It has B vitamins, as well as minerals, i.e. potassium and magnesium.
In addition, it contains organic acids relaxing meat fibers, thanks to which it becomes juicy and fragile. Natural gelatin produces in this process. As you know, it is a source of collagen, which strengthens the bones, but also improves the condition of the skin, hair and nails.
Apple cider vinegar also affects . After all, every hostess wants the soup to come out transparent. With this product there is no question of a cloudy, unappetizing brilliant – it will gain golden color and crystalline purity.
Ingredients:
- meat: 2 chicken legs and 0.5 kg of beef spondon;
- 2.5 liters of cold water;
- 3 carrots;
- 1 parsley root;
- 1 onion;
- A piece of celery;
- 3 bay leaves;
- 4 grains of allspice;
- parsley;
- lovage;
- 1 tablespoon of apple cider vinegar;
- Spices: salt, pepper.
Preparation:
At the beginning, wash the meat, pour water and place the burner onto a small gas. During cooking, scum may appear, so we collect them and then add carrots, parsley root and celery.
Then add onions peeled and fried in a dry pan, bay leaves, allspice, parsley and lovage. We also add apple cider vinegar and cook the whole 3 hours on low heat. Finally, season with salt and pepper.
