We are not exaggerating at all when we say that nothing warms you up better than broth – especially the one prepared according to a home-made, “anti-flu” recipe. It is worth cooking a larger portion and dividing it into smaller parts that can be frozen. Thanks to this, you always have a healthy, aromatic base for soups, sauces and quick dishes at hand.
This is a broth that combines a traditional recipe with additives known for their anti-inflammatory and immune-boosting properties. Ginger, garlic, roasted vegetables and good quality meat make the aroma more intense and the effect more warming. In your daily diet, it is a great way to strengthen your body. Check out the recipe for anti-flu broth below and see that it is more than just an ordinary soup.
Ingredients:
- 2–3 chicken legs or body,
- a piece of beef for broth (optional),
- 2 large carrots,
- parsley,
- braces,
- tanned onion,
- 3–4 cloves of garlic (slightly crushed),
- 2–3 slices of fresh ginger,
- bay leaf, allspice, peppercorns,
- salt to taste,
- parsley,
- optional: roasted leek for a deeper flavor.
Preparation:
- You can first lightly roast the vegetables (except onions) in the oven – 20 minutes at 200°C will enhance their flavor.
- Place the meat in a large pot, pour cold water over it and heat slowly. Take out the scum.
- Add vegetables, charred onion, ginger, garlic and spices.
- Cook over very low heat for at least 2-3 hours.
- Season to taste, strain and serve with pasta or use as a base for other dishes.
Nothing warms you up better than broth, especially when you come back from a cold or feel like “something is taking hold of you”. The combination of long cooking, meat, vegetables and natural additives makes the broth work almost like a home-made fortifying drink. Slow extraction of nutrients allows the broth to receive minerals, collagen and amino acids that support the body’s immunity and regeneration. This decoction provides electrolytes, replenishes fluids, soothes sore throats and supports the body during infections.
In the “anti-flu” version with the addition of ginger, garlic, roasted vegetables and aromatic spices, its effect is even stronger. Ginger improves circulation and has anti-inflammatory properties, garlic has antibacterial properties, and roasted vegetables give the broth a deep flavor. It’s simply a healthier, more energizing version of the classic, which is always worth having at hand, especially in autumn and winter.
If you want to always have a portion of homemade broth on hand, it is worth knowing how to freeze the broth so that it does not lose its taste and aroma. It is best to freeze the soup after it has cooled completely. Will work:
- silicone cube molds (for sauces and quick dishes),
- small single-serving containers,
- string bags laid flat, which saves space in the freezer.
Before freezing, remove the meat and vegetables – this will keep the broth fresh longer. You can store it in this form for up to 3 months.
Although the basic recipe is already extremely effective, you can add a few ingredients to the broth that will further enhance its health-promoting properties. Fresh or ground turmeric has a strong anti-inflammatory effect, and a bit of chili or cayenne pepper helps clear the respiratory tract and improve circulation.
Parsley root or celery are also great additions – both provide antioxidants and natural compounds that support immunity. If you like a bold flavor, add a handful of fresh coriander or parsley just before serving. Herbs will not only improve the aroma, but also strengthen the body thanks to the content of vitamin C and iron.
Frozen broth is a real treasure in the kitchen and a great base for many quick dishes. You can add a stock cube to sauces, risotto, stewed vegetables or one-pot dishes – they will immediately gain a deeper flavor. Larger portions will work as a base for tomato soup, cucumber soup, pumpkin cream or ramen. It’s also a quick way to have a warming meal after work.
Just add pasta, vegetables or meat to get a full-fledged soup in a few minutes. Thanks to this, homemade, aromatic broth ceases to be a “special” dish and becomes a practical element of a daily, healthy diet.
Source: Terazgotuje.pl
