What is the name of strong broth? In different countries in their own way. However, traditionally he is offered the name consom. It is prepared according to completely different recipes, and you can use traditional types of meat, such as beef, chicken, as well as more exotic ones. These include dishes from hazel grouse, other game. A true broth can be supplemented with various ingredients to prepare a rich first course. It is also served separately.
What broths can be distinguished?
As you know, broth is a French word. But it is difficult to imagine your life without soups, rich or lean. It is for them that they use broths. You can divide soups into two varieties:
- gas stations;
- transparent.
The first include cabbage soup, borscht, mashed soups. The strong broth, not necessarily transparent, is important here. In the second version, as the name implies, it is the beautiful foundation that is valued. Often used for noodles or on its own. Also, broths can be divided into white, yellow and red. It depends on the type of meat and cooking.
White broth. What are they cooking from?
The thigh, shoulder blade, neck, and brisket are excellent as meat. This base is used for rich filling soups. It is better to cook the broth for a large portion, since a strong broth comes out of a decent piece of meat. A distinctive feature of this type of broth is that no roots are used in the preparation. It should have a clean meaty taste, everything else is added when refueling.
To prepare such a strong broth you need to take:
- 2.7 liters of water;
- some salt;
- 1.5 kilograms of fillet.
It is also worth choosing a pot with thick walls.
Cooking broth: recipe description
First of all, you need to remember that a strong broth from meat or game is prepared by pouring meat into cold water. No need to dip the main ingredient in boiling water. The meat is thoroughly washed, trying to avoid bone fragments. Put it in a pot and fill it with water. Put on the stove. The cover is left ajar. This is also a kind of secret to making a strong broth. With the lid closed, the palatability deteriorates significantly.
First, bring the broth to a boil, keeping on high heat. Remove the foam, reduce the heat and cook for another 2.5 hours. Salt about thirty minutes before the end of cooking.
Yellow broth: what to choose
This variant of the broth is brewed from a part of the carcass with the brain bone. It acquires color and aroma through the use of roots.
For cooking take:
- 2.7 liters of water;
- 1.5 kilograms of meat on the bone;
- 400 grams of various roots;
- onion head;
- salt.
As the roots, take carrots, celery root, parsley root or leek. You can take them in different proportions, to taste.
Cooking broth
First, peel all the vegetables. Onions are cut into two halves, the remaining roots are cut in large circles. To enhance the taste, you can fry all the ingredients in a dry pan until a crust forms. The meat is laid in a pan, poured with water. Boil. After removing the foam from the surface. Lay the rest of the ingredients and cook the broth further until the meat is ready. Salt is placed near the end of cooking. When the broth is ready, remove excess fat from the surface with a spoon, and the liquid itself is filtered twice through wet gauze.
Red broth
This variety has one significant minus - the broth turns muddy. However, this variant of strong broth tastes more saturated, bright. For cooking, you need to take the same ingredients as for the yellow broth. However, they cook it a little differently.
The meat and roots are washed, put in a pan and add a couple of tablespoons of oil. So fry the ingredients for about five to ten minutes. Then everything is transferred to the necessary pan and poured with water. Such a broth is prepared for about 2.5 hours. The foam after boiling is also removed.
Delicious Chicken Broth
For a rich strong chicken stock you need to take:
- kilogram of chicken;
- two liters of water;
- onion head;
- three branches of celery;
- two small carrots;
- two bay leaves;
- parsley root;
- salt and pepper.
The chicken is thoroughly washed, cut into large pieces and put in a pan. Pour water. Bring everything to a boil. Remove the foam. Cook for about an hour. After the chicken is removed from the broth, the meat is removed from the bones. Then the bones are returned back to be boiled.
All vegetables are peeled, chopped coarsely. Put in a pan and simmer for about an hour. Filter the finished broth. It is good because it can be frozen in portions, using later in soups and sauces.
Strong hunter broth: a delicious dish on the fire
For this camping recipe you need to take:
- three hazel grouse;
- onion head;
- one carrot;
- parsley root;
- a bunch of greenery;
- some fresh dill;
- some frying oil;
- salt and pepper.
This amount of ingredients is designed for a three-liter pot.
Grouse is washed, feathers and skin are cleaned from them, and the offal is also taken out. They are also subsequently put in soup. Peel and chop the vegetables coarsely. Vegetables are fried in a pot of vegetable oil for five minutes, grouse is added, stirring, everything is fried. Pour the ingredients with water, cook over medium heat for about twenty minutes. After they take out all the vegetables, and boil a strong broth from hazel grouse for another fifteen minutes. Coarsely chopped greens, spices fall asleep. In such a broth you can put noodles and get a delicious soup.
Tsar's broth: for the company
This version of the broth is good because it results in two dishes at once: the liquid ingredient itself and the prepared meat products. They are often used as a snack for strong alcoholic drinks.
To prepare you need to take:
- 800 grams of beef tongue;
- 400 grams of beef tenderloin;
- two chicken legs;
- onion head;
- three leeks;
- four carrots;
- three bay leaves;
- a handful of peppercorns;
- a bunch of parsley;
- a tablespoon of salt;
- four liters of water.
If you wish, you can take any part of the chicken, but then you should calculate how much to cook. You can also remove the peel from it, since the broth is already rich.
To begin with, they clean their tongue. This is easy to do with boiling water. The crude product is dipped in boiling water for four minutes. They take out and quickly scrap the skin. If something else remains, then repeat the procedure. The cleaned tongue is dipped in cold water and placed on a stove. Hold until boiling, remove the resulting foam.
They put salt, a whole head of onion without skin and bay leaves. Peppercorns are added. Keep the tongue for about an hour over low heat, partially covering with a lid. After they put washed beef. After another hour, chicken legs are added.
Begin to cook vegetables. All ingredients are cleaned. Carrots are cut lengthwise. A bunch of parsley is tied with a string, leek is cut in half. All sent to the pan and cooked for another thirty minutes. After removing the product from the stove. Immediately remove the bunch of parsley, throw it away.
Vegetables are taken out and served on a separate plate, onions are thrown away. The meat and tongue are cut into small pieces, preferably like sausage. The broth is served separately, garnished with pepper, fresh herbs, such as dill or parsley. Before serving, take out bay leaves, peas of pepper. Such a dish can be safely served to guests, especially with strong drinks.
The rich broths are not only the basis for the first courses. They can be consumed in their pure form, adding pies. For such purposes, the so-called yellow broth is perfectly suitable, which is boiled with roots, carefully filtered. Red and yellow broths are considered more rich. They are often used for dressing soups such as cabbage soup or borsch. Also, delicious broths are obtained in nature from various game.