As a theater begins with a coat rack, cooking a delicious soup does not start at the stove, but in a store or in the market, at the time of buying meat for the broth. In this article, I will tell you how to cook a delicious brothto preserve all the nutrients and prepare first courses and sauces that will delight your household. So what does it take to make a delicious broth?

Broth cooking - where to begin

To deliciously cook broth, first you need to decide on the meat - the broth can be cooked from beef, pork, turkey, rabbit, chicken, it all depends on your culinary ideas.

The rich taste and strength of the broth is given by the gelling substances found in the bones and connective tissue, so do not hesitate to choose meat on the bone with a film and veins. The best meat for broth is beef, pork or lamb breast, shoulder or shank.

For cooking broth for a jellied housewife, parts with a high content of cartilage tissue are often used - the head, ears or shanks. Poultry or rabbit can be boiled whole or cut into pieces.

The most delicious broth is obtained from fresh meat, but for the first courses you can also use frozen, after defrosting at room temperature.

The second ingredient in the right broth is water. Bottled or filtered water is suitable for its preparation, in ordinary tap water there may be unwanted impurities that can ruin the dish.

How to cook meat and bone broth correctly

Depending on the purpose and method of preparation, a distinction is made between brown, strong and clarified broth. The main aroma and taste of the dish is given by extractive substances, which are abundant in bone and connective tissue. During the cutting process, the meat for the broth should not be freed from films, cartilage and tendons - it is these components that will provide the broth with richness, aroma and unsurpassed taste.

The next step is to take a large pot, fill it with water and put it on fire. The advice that a rich broth could only be obtained by placing meat products in cold water is hopelessly outdated. With this method, most of the meat juice goes into water and curls up when it boils, forming an unappetizing foam, which we patiently remove. And if you put the meat in water heated to 60 C, most of the valuable substances will remain inside and pass into the broth gradually, during cooking. And the foam will be less.

The meat in the broth is put in a whole piece, for a three-liter pan of the future soup or borscht you will need about a kilogram of meat products on the bone. Before preparing the meat and bone broth, do not be too lazy to fry the meat components in the oven for half an hour until golden brown. This will help shed excess fat and give your food an amazing flavor.

By the way, nowadays it is better to cook "secondary" broth. This is especially true for poultry, which is stuffed with various antibiotics. But in some cases, this also applies to the so-called red meat - beef or pork.

So, need to cook meat as follows: pour the meat with hot water (about 60 degrees), bring to a boil, boil for 1-2 minutes and drain the first broth, also remove the remaining foam from the pan. Pour hot water over the meat again and now cook the "secondary" broth until the meat is tender.

This will not affect the richness of the broth, but it will help remove harmful surface impurities.

How much meat to cook for broth

Strong meat broth is obtained by gradual transition of extractive substances contained in bone and connective tissue into water. The meat and bone broth is cooked from an hour to two, depending on the type of meat and the size of the piece. When using a piece weighing up to a kilogram with a small amount of bones and tendons, the broth boil time is 60-90 minutes. At the moment of boiling of the liquid, it is necessary to remove the foam from the surface of the broth, otherwise the broth will be cloudy.

To clarify the broth, you can use raw proteins - they are beaten with a little water and poured into a boiling broth. After curdling the egg mass, the liquid is filtered.

After boiling water and removing foam, reduce heat and simmer broth at a low boil. The fat that forms on the surface should also be periodically removed - it gives the broth a greasy taste. This fat can be used to sauté vegetables for soup. The broth is salted shortly before the end of cooking. Broth seasoning enhances the color and flavor of the dish - add unpeeled onion, whole carrots and celery or parsley root, peppercorns and bay leaves to the saucepan. An hour after the start of cooking, the vegetables can be removed - they have already given off their color and aroma.

Rich meat broth ready - what's next

The finished broth can be used immediately for cooking, making sauces or gravies. The cooled broth must be filtered, it can be stored in the refrigerator or frozen for future use by pouring it into plastic containers. You can also use broths for making sauces... Sauces based on broth are very tasty - bechamel, tomato, sour cream.

The rest of the broth can be used for stewing vegetables, cooking aspic, in dishes such as risotto or satsivi. Or you can simply warm up the broth, fill it with fresh herbs and serve it with a boiled egg and pies - homemade people will appreciate this dish excellently!

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Broth is the basis of many dishes, especially soups. The taste and appearance of a culinary masterpiece depends on its quality. Very often the cooked broth turns out to be cloudy and not at all pleasing to the eye. What does it depend on? How to make the broth clear? This question is often asked by inexperienced housewives. To answer it, you need to understand the technology for preparing the broth, in some subtleties and secrets.

Main rules

Homemade first course recipes always involve broth. It is prepared from any kind of meat, chicken, vegetables and fish. Regardless of which base you choose, you must follow the basic dogmas that will allow you to get a transparent and beautiful product. We always put the meat in cold water. During cooking, it gradually draws out all the necessary substances, and the broth turns out to be not only transparent, but also tasty.

An important point here is also the type of meat, but we'll talk about that later. Be sure to skim off the foam that forms during cooking. It is she who can spoil the product, making it cloudy. Avoid boiling too vigorously. This is the most important rule. Finally, the onion added to the pot contributes to a nice, clear broth.

Chicken bouillon

Clear chicken broth is the easiest to cook. This type of meat is considered dietary and its cooking time is much shorter. However, despite all the ease of preparation, this process has its own subtleties. How to make the broth clear (from chicken)? First, the quality of the original product must be very high. This will provide the most important thing: taste and nutritional value. In order to make the broth dietary, excess fat and skin are removed from the chicken.

There is no particular nutritional benefit from them. But if you want to get a more rich product, then you can leave them. We wash the chicken only with cold water. Fill it with a non-hot liquid and put it on fire. Bring the contents of the pot to a boil and reduce the heat to low. Do not allow too much boil. Use a slotted spoon to remove any foam that will appear. A good broth is obtained after a long boil (at least 2 hours). For a chicken, this time can be reduced to 1.5 hours. Do not cover the pan, do not touch the meat. For transparency add sautéed onions and carrots to the pan.

Meat broth

How to make the broth clear from meat? This is a little more complicated than using chicken. Meat (pork, beef and lamb) takes much longer to cook. And to get a beautiful and tasty product, you will have to make some efforts. A good broth is obtained when combined with meat. The original product is placed only in cold water.

So the meat will give all its juices to the broth, and it will turn out to be rich. Do not forget, as in the first case, to remove the foam. Cook over low heat with the lid closed. To improve the taste, add roots, onions, carrots, spices and other ingredients - an hour and a half after the start of the cooking process. It is better to cook the meat for about 4 hours. After that, we take it out of the pan and filter the broth. It is better to cool it immediately by placing it in a container with ice.

Lightening the broth

It often happens that the broth becomes cloudy. What to do in this case? To make the broth clear, a guy is made. To do this, take about 300 grams of meat and pass it through a meat grinder. Then we mix a glass of ready-made, but not hot, broth with raw egg white. Add meat and mix. We insist this mixture for about 30 minutes and pour into a not very hot broth. Cook over low heat for 40 minutes. During this time, the minced meat with protein will curl up and end up at the bottom of the pan. The liquid will become transparent, and it will only need to be thoroughly filtered. Here's how to make the broth clear.

Jellied broth

A traditional dish of Russian cuisine - jellied meat - is always made on the basis of a lot of cooking options. But in any case, it is very important to get a clear broth for the jellied meat. This dish is cooked from different types of meat (pork, chicken, beef). What is its basis? Of course, a good, rich broth that solidifies without additional ingredients. For jellied meat it is not necessary to choose the meat of a young animal. It will be less rich. Pork shank, well cleaned, is best. This is not the most meaty part, but it is the tendons, skin and bones that give a good fat. For chicken broth, it is better to take more wings.

How much to cook aspic

The cooking process is one of the most important moments. It consists of two stages. Initially, pork shank, legs and chicken wings are placed in the pan. They are boiled for about 3 hours (wings - 1.5 hours). Then add chicken, pork and beef and cook for about 2 more hours. 15 minutes before the end, add spices (bay leaf, peppercorns, roots and salt). Salt well. Aspic consists not only of broth. It is also meat, but it will be bland.

If you have cooked a transparent broth, it means that you will get a beautiful jellied meat, aspic or soup. Such a dish is always pleasing to the eye and becomes the pride of the hostess. To do this, observe the following rules. First, remove any foam and grease from the surface. Second, do not let the liquid boil in the pot. Be sure to stretch if the broth is cloudy. Place a piece of ice in a saucepan and bring the contents to a boil. Heat the broth over low heat, not tightly closing the lid. Use only fresh meat for cooking. Frozen food makes it cloudy. As a last resort, use washed eggshells, which are removed after cooking. These tips will help those who don't know transparent. Finally, I would like to recall the use of an indispensable "helper" nowadays by almost every modern hostess - a multicooker.

Modern housewives do not want to spend a lot of time preparing delicious dishes. Therefore, smart technology comes to their aid. Less hassle, and the broth in a multicooker turns out to be tasty, rich and aromatic. Take a pound of pitted beef, one carrot, a few peppercorns, parsley, celery, or parsnip, and one large onion. Homemade recipes are always full of spices, flavors and aromas. Divide the prepared meat into pieces and put it in the multicooker bowl. We peel all vegetables and roots. The onion can be left in the husk, but rinsed well. This will give the broth a golden color. Put all the ingredients in a bowl and pour water to the maximum. We turn on the soup cooking mode for 2 hours. After this time, the broth will be ready. It must be drained.

Conclusion

Making a good, clear broth is easy. Follow all the recommendations and tips for a delicious, rich meal. If you add carrots and onions in the husk, then the color of the broth will be golden, slightly yellowish. When serving, you can add a little chopped herbs and black pepper (ground) for a pungent taste. This dish is nutritious and good for the healing body. Eat to your health.

It has long been rare in Russia soupdid not do without meat broth - thick and fat. It was the fat content, not the strength of the broth, that was appreciated then. But centuries have passed, and since the 18th century bouillonbegan to be used with us for different types of soups - transparent and filling. And even if at first it was a French influence, it very quickly turned into our national cooking habit.

That is why let's immediately define what we need the final aromatic broth for. Most often, we prepare broth with an eye to our usual soups - filling and transparent.

Soups are different

Refueling soup this is borsch, cabbage soup, pickle, soup, puree soup, hodgepodge, vegetable soup, with cereals. For this type of soups, it is preferable to prepare the so-called white broth.

For clear soups - noodles, soup with meatballs, with dumplings and self-broth with pies boiled yellow broth.

White broth

Carcass parts - thigh, rump, thigh, thick rim, shoulder blade, neck, brisket (falcon), brisket. For filling soups, rich, fatty broth is good. A delicious broth will turn out if you cook it not for 2-3 servings, but for a minimum of 6-8 or for two or three days.

White broth is boiled without roots, as the ingredients for dressing soups will then be added to it, and it should have a pure meaty aroma.

When buying meat, you must immediately ask the butcher to cut it into pieces that will fit freely in the pan. But, pieces should not be too small - broth cooked from a large piece is much tastier

How to cook white broth

What you need (for 2.5 liters of rich broth):

• 1.5 kg of meat
• 2.7 l of water
• it is better to take a thick-walled pan for cooking broth

What to do:
Rinse the meat from possible bone fragments, put it in a saucepan and cover with cold water. The water should completely cover it. Leave the lid ajar - this is important for the steam to escape, otherwise the taste of the broth will significantly deteriorate. Bring over high heat until boiling. Remove the foam formed on the surface of the broth, reduce the heat and cook for 2.5-3 hours.

Salt bouillonit follows 30-40 minutes before the end of cooking. The larger the piece of meat, the longer it will take to cook, and of course, the age of the animal also affects the cooking time. A sign of readiness - a fork freely pierces a piece of meat.

You can cook cabbage soup, borscht and any other soup with vegetables and cereals from this broth.

Yellow broth

It is preferable to cook from the thigh and thigh. Parts of the carcass with marrow have a bright taste due to the high content of extractive substances, and the broth is strong, aromatic. Unlike white broth, yellow broth is cooked with roots.

How to cook yellow broth

What you need (for 2.5 liters of yellow broth):

• 1.5 kg of meat
• 2.7 water
• 400 g roots (carrot, celery, parsley root, leek)
• medium onion

What to do:
Wash the roots thoroughly and peel them. Cut the carrots into large circles, cut the onions in half.

There is no need to repeat the purchase rules and start cooking the broth - everything is exactly the same as for the white broth. But after the foam has been removed, roots and onions must be laid in the future broth.

To enhance the taste, carrots and onions should be fried in a preheated pan until brown. This will give the broth an extra flavor and a slightly yellowish color.

We cook exactly like white bouillon , - until ready. Do not forget to add salt. But when the yellow broth is ready, you need to carefully remove the fat from the surface: this is the rule of yellow broth. To do this, carefully remove the fat with a spoon, trying not to shake the sediment from the bottom, and strain the broth twice through a wet gauze napkin.

Yellow broth is ideal for noodles, dumplings, meatballs, and in itself is good - transparent, like a tear, without any fillers, bite with pies.

The two broth rules:

1. For the right broth, you need to choose the right portion of the carcass.
2. Cook broth from a large piece of meat.
3. The pan should be thick-walled.
4. Pour cold water over the meat.
5. Boil the broth with the lid ajar.
6. Remove foam thoroughly after boiling.
7. Do not boil too much, only slowly rising bubbles.

Useful Tips
* Do not try to increase the boil in the hope of speeding up the cooking time of the meat broth - this will not help and will only significantly impair the taste of the broth.
* If suddenly you forgot to remove the foam, and flakes floated in the broth, you can fix it very simply - pour in a glass of cold water. The foam will rise up again. But, there is one nuisance here - the broth will be diluted with another glass of water, which will affect its taste. Therefore, it is better to make a quickdraw ( clarification), which is the most hopelessly muddy bouillonwill make it completely transparent.

The fastest quickdraw- protein. If a pull is made for a yellow broth, then it must first be defatted and completely cooled. Then mix two proteins with a glass of cold broth, stir. Bring the main broth to a boil and pour in the protein mixture in a thin stream. Reduce heat to medium and, stirring with a whisk, bring to a light boil and immediately stop stirring. The proteins will float to the surface. Move it off the burner for a few minutes, then put it back on and wait another time until the first signs of boiling appear. And, of course, strain through wet cheesecloth - this must be done very carefully, not pouring out all the broth at once, but in portions, using a ladle. And you will certainly get perfectly transparent bouillon.

As statistics show, often even experienced housewives do not know how to cook broth correctly. Many people simply put a piece of meat in a saucepan, fill it with water, and then completely forget about everything while sitting in front of the computer. At best, they skim off the foam and wait for the meat to cook. It is not surprising that the meat eventually becomes tasteless, undersalted, tough, and the broth is insipid and odorless. How to cook broth? This question can be answered by looking at cookbooks. All serious, solid books open their first pages with recipes for various broths.

Broths are the alpha and omega of cooking, without which it is impossible to prepare soups, sauces, transparent jellies, jellies, risotto and many other dishes that make up the treasury of world cuisine.

Modern city dwellers are in an incessant state of time pressure. Therefore, many are tempted to buy ready-made cubes of chicken or beef broth, dilute them in water, throw in the noodles - and the soup is ready. However, those who care about the contents of their own plate are unlikely to like this compromise. In fact, the question of how to cook the broth is not acute. A few techniques and knowledge - and in the end a ready-made perfect broth.

Varieties of broths

In the article, we will consider how to cook broth correctly, what they are, how to store them, and so on. Broth is a decoction of meat, vegetables and fish. If prepared according to all the rules, it has a pleasant, rich taste, and also has a number of medicinal properties.

Most often it is used as a base for soups, second courses, for cooking rice and other cereals, however, the broth itself is very tasty.

Basically broths are cooked from bones with a small amount of meat and with the addition of vegetables and seasonings, aromatic herbs. Broths are:

• Chicken.
• Meat.
• Fish.
• Vegetable.
• Mushroom.

In addition to these basic ones, there is also dashi broth, which is prepared on the basis of seaweed and dried tuna, as well as the famous Chinese soybean pickle Lou Soy, which is used a certain number of times. Meat is boiled in it, after which the broth is not poured out, but left until the next time. If stored properly, it can be used forever.

In countries full of seafood, broths are often prepared from the shells of shrimp, crayfish and other types of crustaceans. These basics are great for making dishes like chowder, curry, and more.

Consider below the recipe for how to cook broth, and all those ingredients that are needed to cook it.

Water

It would seem that there is nothing to say about water. Without it, it is impossible to cook almost a single dish, especially a decoction. But not everyone knows how much water you need to take, how to cook broth to make it tasty.

For this dish, you need to take tasty, soft water without any impurities. It should also be borne in mind that during the cooking process, the water will boil away, therefore, beforehand, it is taken more than the required volume of the finished broth.

If you gradually add water instead of boiled water, the broth will turn out to be tasteless. However, if there is no other way out, there was not enough water, then it is better to add boiled water.

Broth base

The base or base of the broth is bones. These are either meat or fish bones, thanks to which a rich taste is obtained. They need to be chopped up, then a wonderful broth will turn out. Sometimes meat is added along with the bones, but this is not the correct approach.

The meat gives its taste to the broth, so this method of cooking is justified only in one case: if you need to prepare a soup based on meat, for example, borscht or cabbage soup. In all other cases, this is not permissible. It is better to cook meat in ready-made broth.

If the broth is fish, then take the fins, bones, head and tail of the fish, after removing the gills. Vegetable broth is based on vegetables, roots and spices.

How to cook chicken broth?

The most popular is, of course, chicken broth. It fits perfectly into the preparation of most soups, sauces, risottos. On its basis, dishes with seafood and fish are prepared.

For one kilogram of chicken bones, you need to take one onion, one carrot, several cloves (preferably unpeeled) of garlic, two or three sprigs of parsley, some celery, bay leaf, salt to taste and half a teaspoon of black peppercorns. This is the recipe found in cookbooks. Many people like to add one apple cut in half.

How much to cook chicken bone broth? If you follow the rules, then it is three hours, since the broth is put on a small fire.

Place the bones in a saucepan, cover with water and bring to a boil. A few minutes before boiling, foam will appear on the surface of the water, which must be removed. In fact, foam is a protein found in meat and bones that is released when heated. The foam is not dangerous, it is removed to make the broth look attractive. If this is not done, the foam will disperse in the water and the broth will turn out to be cloudy, and this often becomes the reason for refusing the dish.

It is known that the stronger the water boils, the faster the foam forms, so for the housewives who do not know how to cook chicken broth, we can say that it should be cooked for at least three hours. Alternatively, you can use a multicooker, in which the broth turns out to be perfectly transparent, like a drop of a tear.

After removing the foam, chopped vegetables, parsley sprigs and black peppercorns are added to the pan. You need to salt the broth shortly before the end of cooking. It remains only to strain the broth, and it is ready.

If chicken bones are baked or fried in a pan or grill before cooking, you get a red, richer broth.

How to cook beef broth?

As with chicken, beef broth is white or transparent and red. Let's consider each case separately.

For white beef broth, you need to take a kilogram of beef or veal bones, pour one and a half liters of water and put on fire. After skimming the bones, add one onion, half a leek, one carrot, a celery stalk, three unpeeled garlic cloves, one hundred grams of celery root, parsley, a little thyme, two bay leaves, a little allspice and black peppercorns, three cloves and salt to taste.

How much to cook beef broth? White broth from this type of bones is cooked in the same way as chicken, the only difference is in time. This broth must be cooked for four or more hours.

Red beef broth

To prepare the red broth, all the ingredients, that is, bones, vegetables and roots, must be baked. If the stove has a grill mode, then it is better to use it. To do this, beef or veal bones together with vegetables, previously coarsely chopped, must be placed in a prepared baking sheet and placed under a preheated grill.

For half an hour while they are baking, the ingredients must be turned over until they are covered with a golden crust on all sides. Then the contents of the baking sheet are taken out, placed in a saucepan, filled with cold water and after removing the formed foam, which in this case is not enough, vegetables and roots are added. All this is put on medium heat. After four hours, the broth will be ready, it remains only to strain it.

Jelly

This dish is a decoration of the New Year's table. Many people are interested in the question: how to cook jellied meat so that the broth is transparent? There are several rules that it is advisable to follow during the cooking process.

Of great importance is how the meat is processed, how long the jellied meat is cooked, and in what forms it is laid out. If during cooking the broth still turns out to be cloudy, then there is no need to panic. There are several methods for lightening it.

Often, jellied meat is prepared from different types of meat and fish, but the main indicator of a successful dish is the transparency of the broth and how well it has frozen.

How to cook transparent jellied meat?

Let's take a closer look at how to cook jellied meat so that the broth is transparent. First of all, you should choose the meat itself. Usually they take pork and beef, it is desirable that the meat be streaked and skinned. This is necessary for a rich broth. And naturally, as many bones as possible are put in the broth.

Before boiling the jellied meat, the meat with the bones is immersed in water for 3-5 hours, then it is thoroughly washed under running water, and the skins (for example, pork legs) are scrupulously scraped and shaved.

Pour cold water into a large saucepan, add bones and meat, and cook over high heat until foam forms. After the appearance of foam, the water is drained. This is necessary to make the broth clear. The pan in which the meat was cooked should either be replaced or rinsed thoroughly so that no protein formations remain.

Then put meat, bones in a clean saucepan, fill it with water so that it covers the meat by two to three centimeters. The fire is reduced to medium and the newly formed foam is constantly removed with a slotted spoon. After the foam stops forming, the fire is brought to the lowest level and the jellied meat is boiled for five to six hours.

When are supplements added?

Additives such as onions, carrots, celery, black peas and bay leaves are added an hour before the end of cooking. You need to salt the jellied meat half an hour before the end of the process.

After the meat is well cooked, it is taken out and cut up. It is advisable to cut into small pieces, and filter the broth through a colander and cheesecloth folded in several layers. It remains only to decompose the ingredients into forms.

Beautifully chopped carrots, herbs, a boiled egg (optional), as well as chopped meat are placed in prepared trays and poured with broth. After that, the forms are removed to a cool place and served to the table after a few hours.

If, nevertheless, the broth turned out to be cloudy, there are several ways to lighten it.

How to clarify broth?

You need to take two eggs, separate the whites from the yolks and beat the whites. Add whipped egg whites to half a glass of cold water and pour all this into the boiling broth. The squirrels will curl up and attract the remaining foam. Everything will float to the surface and then with the help of a slotted spoon you can easily remove the excess.

If the broth is slightly cloudy, then it can be clarified by resorting to a pinch of citric acid.

The broth is an amazing product. It is good both as an independent dish and as a base for making soups, some cereals, risottos, jellied meat, sauces, gravy and other culinary masterpieces.

The taste of the broth directly depends on the quality of the meat used. Depending on what type of meat you are using, it is important to pay attention to the following nuances:

As for pork, bacon pig meat is considered the most valuable. It is lean, tender meat with a thin layer of pink bacon. Pork bacon cooks quickly and produces a very tender and tasty broth.

For chicken broth, choose poultry meat grown in environmentally friendly conditions without antibiotics and growth stimulants. It is important that the chicken is not frozen and that no chlorine is used when chilling it. From such a chicken, the correct broth is obtained: transparent, rich, moderately greasy, without foreign odors.

For broth, it is best to choose pieces of pulp or meat on the bone, rich in connective tissue. Such meat, during prolonged cooking, releases the most extractive substances, and, accordingly, the broth from it is tasty, aromatic and rich.

Different manufacturers cut meat carcasses in different ways, so when choosing a piece of meat for broth, be guided by the seller's recommendations. For example, the culinary cutting of Myasnov takes into account the nutritional characteristics of each piece and identifies the following parts of the meat carcass suitable for cooking: for pork, it is a shoulder; for beef - neck, brisket, ham; lamb - medallions from the neck, shoulder blade, brisket, ribs, shanks. Pay attention to the signs "Recommended for cooking" located next to the price
As for the poultry, almost all parts of the carcass are suitable for cooking, and there is no consensus on which part the broth is tastier from. Someone thinks that the most delicious broth is from the wings and necks, someone prefers the broth from lean chicken breast meat, and someone - from whole chicken.

1. Prepare food: wash meat, vegetables and herbs thoroughly. It is not necessary to cut the meat for the broth, it should give its juices gradually, slowly - then the broth will turn out transparent and tasty. If you are making chicken broth, nutritionists recommend peeling the skin off of it - it can make the dish too oily.

2. Fill the meat with cold water and put on fire. Our goal is broth, not boiled meat, so it is important to use cold water: when the water gradually warms up, flavoring and nutrients are released from the meat and pass into the broth. If you put the meat in boiling water, its surface is immediately "sealed" with a protein film, which will prevent the release of extractives into the broth (but the meat itself will remain juicy and tasty).

Cover the pot until boiling and simmer the broth over medium heat. As soon as the water boils, you need to reduce the heat and continue cooking on minimal heat without a lid so that the evaporating water does not drip back into the broth and spoil its taste.

3. When the broth boils, foam will begin to appear on it. It must be removed immediately with a slotted spoon as it appears. If you do not do this in a timely manner, the foam will soon settle to the bottom of the pan in the form of flakes, which will ruin the appearance of the dish. Remove foam adhering to the sides of the pan with a damp cloth. If a lot of fat appears on the surface of the broth, it should be removed with a paper towel, as it gives the dish an unpleasant greasy taste.

4. 30 minutes before the end of cooking, add vegetables and spices to the broth to taste - with them the broth will be more aromatic. A little secret: you can put some onion husks in the broth, then it will acquire a pleasant golden hue. Carrots, turnips, celery and other roots can be lightly fried in a pan without oil or baked - their aroma in the broth will be even stronger.

5. The time to cook the broth on very low heat after boiling depends on the size of the piece, the firmness of the meat, the age of the animal and the desired strength of the broth that you want to achieve. So, for example, the broth will reach readiness in 1-1.5 hours if you use 1 kilogram of meat from young gobies, and in 2.5-3 hours if the meat is from adult beef. Pork broth after boiling is cooked for 1.5-2.5 hours, lamb broth - 1.5-2 hours, chicken broth - 1-2 hours.

If you want to use the boiled meat from the broth in another dish, keep in mind that it will cook faster than the broth itself. You can check the readiness of the meat as follows: pierce it with a knife - the knife will enter the completely cooked piece without effort. The cooked meat can be carefully separated from the bone and used, and the bones can be continued to cook until the broth is ready.

6. After the end of cooking, remove the meat and vegetables from the broth and strain it through a fine sieve or a linen napkin soaked in water and squeezed dry to make the broth transparent and to prevent small fragments of bones from getting into the dish. Vegetables and bones can be thrown away, because they have already given the dish all their taste and aroma, and they no longer have any value.

The best broth comes from fresh or chilled meat. But if you have to use frozen, it is very important to defrost it properly. Do not use a microwave oven or hot water for this. The best way is to wash the meat with cold water and place in a sealed container for 2-3 hours.

It is desirable that the stock pot has a thick bottom and, if possible, thick walls. This will ensure gradual and uniform heating of the broth, which means that the meat will release the maximum amount of extractive substances.

The broth should not "boil with a key" - the movement of the liquid should be barely noticeable. If your stove is difficult to adjust to maintain the desired temperature, try placing a pot of broth in an oven preheated to 100-110 degrees.

It is better to add no more than a pinch of salt to the broth or not salt at all: during cooking, more liquid can evaporate from it than you expected, thus, the broth risks being oversalted. It is better to salt the dish that you plan to cook based on broth.

... The French add to the broth "a bouquet of garni" - a bunch of herbs consisting of thyme twigs, bay leaves, parsley stalks and leeks. Optionally, you can add celery, garlic, cloves to this bouquet - whatever you like. At the end of cooking, the bouquet is caught and discarded.

… The broth can be frozen. If you often cook broth-based dishes, then it will be convenient for you to do the following: cook the broth once every few weeks, then divide it into portions and freeze. Cool the broth, remove all fat from it. Line a rectangular deep container with a large piece of cling film so that the edges hang down. Pour the broth gently inside, close the container and place in the freezer. When the broth is completely frozen, take out the resulting "briquette" together with the film and wrap it in the hanging edges. You can also use paper juice bags or clean plastic mayonnaise buckets to freeze the broth. The frozen broth can be stored for up to 6 months.