Broth is a popular meat and vegetable soup, without which many people cannot imagine Sunday dinner. It also appears at various celebrations, such as weddings and baptisms.
Although not everyone likes its taste, most people love it. Broth occupies an important place in Polish gastronomy, being an iconic soup. Anyone who cares about its delicious taste should pay attention to an issue that is usually ignored, but very important. What pot to cook in to make it taste the best?
The broth takes a long time to prepare by boiling the meat together with an assortment of vegetables. The stock is most often prepared from poultry, but some people prefer beef or even mutton. The soup is not thickened, but seasoned for flavor, including salt, pepper, charred onion and fresh parsley.
Preparing broth is quite an art, but not everyone knows that the key to its taste is not only the ingredients used, but also the vessel in which we cook it. All because it is important for the perfect taste of the broth to be cooked for a long time over low heat. The pot in which we cook the soup is therefore very important.
The more meat in the broth in relation to the amount of water used to cook it, the more essential and expressive the taste of the finished broth will be. The vessel used for its preparation is as important as the selection of ingredients and cooking time.
Stainless steel pots are usually used and are a popular choice for the kitchen. Their price is reasonable and they are easy to keep clean. They are also popular enameled pots and many people also cook broth there. However, it turns out that this may be a mistake.
Steel and enameled pots heat up quickly, which means that the soup cooked in them can steam and boil over quickly. This negatively affects its taste.
Clay pots heat up slowly and maintain a constant temperature. This is important for bringing out the flavor of meat and vegetables. Culinary expert Lucyna Ćwierczakiewiczowa (1826-1901) already pointed this out.
The author of the popular cookbook “365 dinners for five zlotys” emphasized in her publication that every soup containing acid should be cooked in poured clay pot. So if we want to extract the deep flavor of the broth and delight our guests, it may be worth using such a traditional cooking vessel.
