Meat broth - general principles of preparation
Meat broths can be prepared from any meat (beef, pork, veal, etc.). The main difference between meat broth and chicken is that it takes longer to cook and turns out to be fatter. Meat broths are used for cooking various soups, cabbage soup, borsch and other first and second courses. The easiest way to cook soup based on meat broth is to add vegetables (potatoes, carrots, onions, etc.) and seasonings. Peas, bay leaves, herbs, roots are added to the broth. For richness and aroma, you can add tomato paste, lecho or other sauce to the soup. For two - three liters of broth, one medium onion, medium-sized carrots and several stalks of celery are enough. Meat broths go well with leeks, parsnips, turnips.
Meat broths can also be prepared with mushrooms, rice, millet, pasta, meatballs, etc. The taste of meat broth mainly depends on the meat used. It must be fresh. For beef soups, it is better to take young beef (not older than three years). Such meat is very juicy, soft and less fat. To prepare the first dishes on meat broths, you need to take meat on the bone; in the process of cooking the bone, a large number of extracts are isolated that make the soup fragrant and saturated.
For pork broths, it is best to use a scapula, for beef broths and neck are suitable, to cook lamb soup, you can take a scapula, medallions or brisket. The cooking time of the meat broth depends on the size of the pieces and the rigidity of the meat. An hour and a half is enough for young meat, for older cooking time increases to two to three hours.
Meat broth - preparation of products and utensils
To prepare the meat broth you will need a large pot, a frying pan, a cutting board, knives for slicing and cutting meat, gauze for straining.
Before cooking, the meat must be washed and cut, washed, peeled and chopped vegetables. Prepare the right amount of herbs, spices and seasonings.
Meat broth recipes:
Recipe 1: Meat Broth
Take this recipe as a basis for any first course. Add new ingredients each time - and completely different dishes will turn out. On such a broth you can easily cook cabbage soup, and borsch, and various soups.
Ingredients Required:
- Beef and pork - in equal shares;
- Onions and carrots - for taste (optional);
- Spices (salt, pepper;
- Bay leaf;
- Water - about three liters.
Cooking method:
To begin with, we will process the meat: wash it and cut the veins with skins. It is better to take meat on "sugar bone" - the soup will come out saturated and rich. We put the pieces in a large pan and pour water there (take water by the amount of meat and the desired concentration of broth). We put the pan on the stove. As soon as the water boils, we make the fire smaller, remove the foam with a slotted spoon. We clean the onion with carrots and throw in the pan, if desired, you can also add the roots. Add bay leaf (1-2 pcs.). You can’t say the exact time how much the meat broth should be cooked - it depends primarily on the quality of the meat itself. On average, the broth should be boiled for about one and a half hours (sometimes more) over low heat. The readiness of the meat is checked with a knife. At the end of cooking, you need to remove the vegetables and bay leaf - we will no longer need them, since we have already given all our taste and aromatic qualities. Spread the meat on a plate and remove from the bones, cut into portions. Filter the broth. Then you can add any ingredients: vegetables, herbs, mushrooms, etc. When serving meat broth, put pieces of meat in plates.
Recipe 2: Meat Broth in a Multicooker
A slow cooker not only replaces the mass of kitchen utensils, but also greatly facilitates the cooking process. Just prepare all the products, put them in the appliance, set the mode and go about your business. The multicooker meat broth is no worse than that cooked in the usual way on the stove.
Ingredients Required:
- Meat (one or two types) - we take, depending on the desired richness;
- Onion;
- Carrot;
- Black pepper;
- Salt;
- Lavrushka.
Cooking method:
How should I wash the meat, cut it into pieces, put it in a slow cooker. We clean onions and carrots. Cut the carrots into circles and send to the slow cooker after the meat, put the whole onion. Throw lavrushka, pepper and other spices. We fill all the components with water, usually for broths they pour water to the maximum mark. We set the "stewing" mode for one and a half hours (for stiffer meat, time can be increased). After the broth is boiled - strain it from vegetables, parsley and pepper. The rich meat broth is ready!
Recipe 3: Meat Broth with Vegetables
Very tasty meat broth, which is prepared with vegetables: carrots, onions, tomatoes, potatoes and zucchini. It also uses a sauce that gives the soup a rich taste and aroma.
Ingredients Required:
- Carrot;
- Bulb;
- ½ zucchini;
- Tomato;
- Half a glass lecho;
- Two garlic cloves;
- Several potatoes;
- Greenery;
- Salt;
- Pepper;
- One and a half liters of meat broth.
Cooking method:
We clean the vegetables, remove the peel from the tomato (for this, scald it with boiling water). Cut the onion into thin half rings. Cut the potatoes, carrots and zucchini into strips, chop the garlic finely, cut the tomato into small pieces. After the broth boils, we throw potatoes into it. After a few minutes, spread the carrots with onions. Add garlic and zucchini a bit later. Later we add lecho with tomato and herbs. At the end, salt and pepper the meat broth to taste. Boil until all vegetables are ready and leave to insist.
Recipe 4: Meat Broth with Greens and Eggs
Simple meat broth with greens eggs. A very light and satisfying first course, for the preparation of which you do not need a lot of products.
Ingredients Required:
- A kilogram of beef (pulp);
- 0.25 kg of bones;
- Bulb;
- Carrot;
- Parsley roots;
- Boiled eggs;
- Salt;
- Pepper;
- Greenery.
Cooking method:
Fill the bones with water and begin to cook, periodically remove the noise. We cook the broth for about an hour, then lay out pieces of meat, remove the foam. Salt the soup after a few minutes, continue to cook the broth until the meat is soft. We cut the roots with onions and put in the oven for half an hour to bake. Baked vegetables are put in soup half an hour before the end of cooking. Filter the prepared meat broth, season with pepper. Serve with half a boiled egg and chopped herbs.
Recipe 5: Meat Broth with Rice
Another version of a hearty second course based on meat broth. For taste, rice, vegetables, herbs and spices are used here.
Ingredients Required:
- A kilogram of meat on the bone;
- Rice;
- Potato - a few pieces;
- Onion;
- Carrot;
- 80 g rutabaga;
- 45 g of fat;
- Parsley root;
- Allspice;
- Bay leaf;
- Parsley;
- Dill;
- Salt.
Cooking method:
We wash the rice and place it in the soup after the meat is cooked. Straws cut onions, carrots, swede, parsley roots. Fry vegetables in oil along with bay leaves and sweet peas. Put vegetable dressing and potatoes in the soup. At the end, add the greens. Cook until all products are cooked.
Meat broth - secrets and useful tips from the best chefs
- It is better to take meat for broths on bones - the soup will turn out more saturated and rich;
- Ready meat broth must be filtered. Only in this way it turns out pure and transparent;
- Spices should be added at the end of cooking. At the beginning of cooking the broth, you can add a little salt, at the end of the soup you need to try and if there is not enough salt, add salt;
- Particular attention should be paid to water. It is recommended to take clean water: spring water, from a well, filtered or purchased in bottles. The liquid should not be too hard, otherwise the meat will not be able to give all its taste. Two to three liters are usually taken per kilogram of meat pulp. It depends on how greasy and concentrated the broth should come out;
- When cooking meat broth, it is necessary to take into account the fact that part of the water will necessarily boil away. Therefore, fluids must be taken with this factor in mind.
