Broth is a classic of Polish cuisine. It is worth serving it, especially in winter, because it warms you red. Every housewife knows the ingredients of this broth by heart. They know perfectly well that it is made with meat and vegetables. It also includes spices. This time we present a recipe for broth enriched with one more unusual spice. It delights with its orange color, we consider it a superfood. Do you already know what it is?
For it to be golden in color, yes it’s worth adding… turmeric to it. This spice is added to the broth by experienced cooks, but also by people who want to take care of their health. After all, it has many health properties.
If we want to modernize the traditional broth recipe, add 1 teaspoon of turmeric to it at the beginning of cooking. The color of the broth will change immediately – eventually it will become perfectly golden. We will also change its taste – it will be more distinct, it will gain an earthy note with a bit of bitterness.
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It is worth adding turmeric to the broth because it has anti-inflammatory, antioxidant and warming properties. It has long been known that it strengthens the immune system. If we regularly add it to our dishes, we will reduce the risk of viral, bacterial and fungal infections.
The substances contained in turmeric speed up digestion. In addition, they help with flatulence and indigestion. It is especially useful after heavy meals.
We recommend adding turmeric to the broth also for this reason change in color and taste of the brew. This spice goes perfectly with bay leaves, allspice and lovage.
Ingredients:
- 2.5 liters of water;
- 1 chicken leg;
- 500 g szpondra;
- 1 celery root;
- 1 parsley root;
- 3-4 carrots;
- 1 tanned onion;
- 1 sprig of lovage;
- 2 bay leaves;
- 2-3 grains of allspice,
- 1 teaspoon of turmeric;
- salt and pepper to taste.
Preparation:
Place the chicken leg and brisket in a pot, fill them with water in winter and put on the gas. When the water boils, remove the scum and add peeled vegetables, i.e. celery, parsley, carrots and tanned onion. Season the broth with turmeric and pepper, add lovage, bay leaves and allspice.
Cook the broth over low heat for 1.5 hours. 10 minutes before the end, season the broth with salt. Serve it with pasta or poured dumplings, sprinkled with parsley and finely chopped carrots.
