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Today we are encountering such a rare dish as meat broth. It is usually prepared by boiling chicken feet, or when making aspic. We would like to revive traditions and prepare broth the way our grandmothers used to make it.
What is meat broth – is it a beneficial food? Despite its apparent simplicity, it contains important amino acids that are necessary for a person’s proper nutrition.
Effects of meat broth:
Firstly, broth strengthens wounds and is recommended for use in postoperative conditions. The presence of beneficial amino acids helps to recover more quickly. It is also an important food for a developing organism.
Secondly, thanks to the high content of magnesium, calcium and phosphorus in the broth, your bones will become stronger. Therefore it can be eaten at any age.
Thirdly, the broth contains gelatin, which has a beneficial effect on the mucous membrane of the intestinal tract and also the stomach.
Guaranteed the best food!
Fourth, the broth can deal with toxins and thus the liver begins to function properly. So, if you have accidentally been poisoned, eat broth.
Fifth, the broth also contains glycine, which ensures a high level of iron in the blood and thus prevents anemia and improves the blood picture. Guaranteed excellent hemoglobin.
And that’s far from all. Broth can be served as a standalone dish, or as a base for various soups, ragouts and sauces – whatever one can imagine.
Do not forget – Broth is a low-calorie food, it contains – kilocalories per liter.
I never knew how to properly prepare a tasty clear broth. Then I discovered these great tricks and now my broth is praised by the whole family:
How to cook a clear broth?
The success of a clear broth is in the preparation. Well-chosen quality ingredients, but also the temperature of the water, these two components greatly influence the making of a clear broth.
The first thing when cooking broth is choosing the meat you want to use in the soup. However, you will not get a rich broth from just one piece of meat. Combine meat and bones. A strong bone broth will have a characteristic gelatinous consistency after cooking and storage. When preparing broth, avoid especially frozen meat or bones. During thawing, the precious juice that gives the soup a true meaty taste is lost from the meat.
First cook the meat with the bones at a higher temperature, making sure to thoroughly skim the foam from the soup. Later reduce the temperature and let it continue to simmer. Keep in mind, however, that even if you cook the soup at a low temperature, foam forms on the surface that you must skim off.
The cooking time for broth is not precisely defined. Each of us likes a different broth, some stronger, some weaker. However, if you are cooking soup with three liters of water, cook beef for no longer than eight to ten hours. Veal is recommended to be cooked for at most six to eight hours. Pork should be cooked for at most four to six hours. Broth from chicken, which we probably prepare most often, should be cooked for no more than three hours.
Vegetables are also inseparably associated with broth. They give the soup an irresistible aroma and beautiful colors.
Use a whole onion, root vegetables (carrot, parsley root, parsnip, celery) in the ratio of one kilogram of vegetables to three kilograms of bones and meat. Professional chefs also use various herbs when cooking broth. Tie sprigs of parsley, celery, bay leaf and chives into one bundle and before the end of cooking place this fragrant bouquet into the soup for at least fifteen minutes. This simple trick will guarantee that the soup will smell amazing.
