How to properly prepare broth. Chicken broth: secrets and recipes. How to get a beautiful golden color from your broth

Getting ready for meat broths- beef, lamb, pork, veal. Also used for their preparation are poultry meat, meat bones and smoked meats, canned food and offal.

To cook delicious broth, you need to know a few important nuances, namely, what meat should be used when preparing broth for a particular dish, how long to cook it, how to calculate the amount of water, as well as some technical points.

This article will tell you How make delicious broth, and, therefore, cook very delicious first dish.

Most good quality broths are made from chilled meat. Frozen decoctions are significantly inferior in quality. It is important to choose the right meat for preparing the first course - this will ensure an excellent result.

Meat broth can be obtained from almost any good-quality meat raw material. However, in order for the broth to have a good taste, be strong enough and aromatic, the specificity of the meat products from which it is prepared should be taken into account.

For rich, strong and fragrant broths, beef is most often used - shoulder blade, brisket, back or rump with a sugar bone.

For cabbage soup or borscht, fattier meat is required - the front part of the brisket works very well.

The shank is used in cooking broth for various soups. But it should be borne in mind that this part requires longer cooking, and subsequently the broth will have a characteristic taste and smell of jelly, as well as stickiness.

Broth made from veal will have pleasant taste, but it will not be transparent enough. It is more correct to prepare seasoning soups with this broth.

Lamb gives broths a specific smell. More often, such meat is used to prepare first courses, which contain a significant amount of spices and seasonings. As a rule, these are dishes of Caucasian and Central Asian cuisines.

Pork broths suitable for cooking dressing soups, cabbage soup, pickles, borscht. They come well from the rib and vertebral parts of the carcass. The shank and shank are suitable for making seasoning soups. And for hodgepodge the lumbar part is used.

Clear broths Pork is rarely prepared. In this case, lean meat from the shoulder part is used.

Chicken meat makes very delicious aromatic broths , however, you should choose carcasses with a small amount of fat.

The meat of geese and ducks is used much less often in preparing first courses - their specific smell is not pleasant in decoctions.

Pleasant bitterness, good taste and aroma - this is what distinguishes game birds (pheasants, hazel grouse, partridges, etc.). But in home kitchen it is used extremely rarely. By the way, the bitter taste of game can be avoided by removing the vertebral bones of the carcass when cutting before cooking. In general, it is considered advisable to use game in the preparation of broths, unless boiled carcasses will then be used for salads or other cold appetizers.

Clear broths require special care when preparing them. They should be strong, rich, aromatic and, most importantly, truly transparent.

It should be remembered that very fatty broths unsuitable for preparing dishes for children and people requiring special diets.

The amount of water you need to pour is as much as you want to get the finished broth, plus add another 300-400 ml of water, which will evaporate during cooking.

When cooking bone broth, shanks, meat of old chickens, the amount of water should be increased, since the amount of time for cooking these products requires much more, and, consequently, more liquid will evaporate.

It is important to remember that the taste of the finished broth will deteriorate significantly if you add water to the pan during its preparation (if there is not enough broth), or, conversely, you have to evaporate the excess moisture for too long. In the first case, the broth will turn out less strong, and in the second it will acquire a greasy taste and become dark.

Cooking time depends on the size of the pieces of meat or carcass. Beef decoctions are prepared within 2.5-3 hours from the moment of boiling, chicken - from one and a half to 2.5 hours. If the meat you use to prepare the broth can be easily pierced with a fork, it means it is completely cooked and the broth is ready.

Regardless of what kind of broth is being prepared - chicken, meat or bone broth, whether it is being prepared for seasoning soups, borscht, etc. independent dish or for puree soups, the meat products placed in the pan are poured cold water, bring to a boil over the fire, then reduce the heat and cook at a low, even boil required amount time until ready. There will be broth rich and delicious.

If your goal is to boil meat for later use in salads or other cold appetizers, and the broth is for making sauces, then in this case the meat products should be placed in boiling water. The broth prepared in this way will be less strong, but the cooked meat will become soft and tender.

Removing foam from the surface of the broth during cooking - important point during the cooking process. Foam forms most abundantly just before boiling. At this moment, you should especially carefully collect and remove it. Further during the cooking process, the foam must be removed as it forms.

During cooking clear broths you need to monitor the formation of fat on the surface, which should also be carefully and almost completely removed.

During cooking, add a small onion, carrots, parsley or celery roots, turnips to the raw meat - this will give your broth good aroma and taste. You need to add vegetables after the first (abundant) foam has been removed.

Now you know, how to cook delicious broth.

After your bouillon will ready, strain it through a sieve and then use it for preparing dishes - solyanka, pickle, shurpa or cabbage soup and others.

Cook with pleasure!

Bouillon In our adult years, we don’t remember so often. But when we’re sick, sometimes the broth isn’t even included. recipe, but in a prescription prescribed by a doctor. And this is not surprising, because the broth is very easily digestible, warms and does not strain the weakened body. Plus it has controlled calories - excess fat ok you can always take it off. But even in healthy times, you shouldn’t forget about the broth. Firstly, broth is the basis of many culinary dishes. And secondly... After all, if you managed to cook the broth beautifully - transparent, appetizing in color, with cheerful greenery - then it itself will become a decoration for any table. How to cook broth? Take your pick, there are many recipes here! Don't forget to read the tips - how to make the broth clear, how to lighten the broth... If you wish, you can treat yourself to variety and prepare the broth with different vegetables, for example, with color and Brussels sprouts, as well as with vermicelli, noodles, rice, omelet, dumplings, meatballs, omelet, rice, celery, egg. with giblets and even with sea cucumbers... Although for me the most delicious is chicken broth with meatballs. Mom's And it’s as easy as shelling pears to prepare: you ask your mom and you’re done!

To make the broth rich and strong, bones, meat, fish, mushrooms, and vegetables are poured with cold water. If you want the contents of the broth to retain more of its useful properties without being released into the broth, then put it in hot water.
Usually 2-2.5 glasses of water are poured into one serving, taking into account the fact that about a glass will evaporate during cooking. It is not advisable to add water later - the taste of the broth will be worse.
Salt the broth immediately. But if you need broth for subsequent preparation of other dishes, then be careful with salt so as not to run into problems later. In this case, it is better to add salt later.
The broth should be cooked over medium heat. Strong fire - cloudy broth, low heat – low broth.
As soon as the broth boils, remove the foam with a slotted spoon and reduce the heat.
As cooking progresses, it is recommended to skim off the fat, since if the fat is heated for a long time, it acquires an unpleasant taste and smell.
Remember that overcooked broth loses its taste and aroma. Meat broth is usually cooked for up to two hours (only pure bone broth can be cooked for up to three), fish broth - for an hour, mushroom broth - until the mushrooms become soft.
An hour before the end of cooking, it is recommended to add it to the broth. onion, carrots, parsley and celery roots, in 5 minutes – Bay leaf.
If you're making chicken broth from a wonderfully fresh chicken, it's best to avoid spices to preserve the natural flavor. But if it’s from a wonderful and fresh...
How to clarify broth? If you want to lighten the broth, use special pulls that can be made from meat or protein (see our recipes).
Ready broth filter.
Don't overuse bouillon cubes.
If you want to make the right chicken broth, never write “chicken”, “bulYen”, “bulYon”.

How to prepare the most delicious broth: cooking secrets

Broth is both an independent first course and the basis for soup or sauce. By the way, broth is very low calorie food. The calorie content of pure broth is only 15-20 kcal per 1 liter.

Broths are made from meat, bones, poultry, fish, and mushrooms. It would seem, what could be simpler? However, even this simple thing Like broth, you need to know how to cook it. After all, the taste and aroma of the broth depend on many “little things” - the ratio of water and boiled products, the size of the boiled pieces, cooking time and temperature, and the boiling strength of the broth.

The most aromatic and healthy broths are made from beef and beef bones(see photo... the soup is cooked in beef bone broth, I give the recipe at the end of the post), poultry and some types of game (partridges, pheasants, etc.... oh, I’d like to try it)))). Broths made from lamb and especially pork, as well as from the bones of these animals, are less tasty and healthy.

It’s better to cook even bone broth not from a random set, a la “whatever came to hand,” but from 65% flat bones, 10% tubular bones and 25% spongy bones (with holes, so-called “sugar bones”). This set is not accidental, because different bones contain different quantities useful substances, etc. the broth will be the richest and most delicious.

The finer the food is cut, the more nutrients when boiled, it turns into broth and the tastier, healthier and more nutritious the broth becomes. Meat is usually cut into pieces weighing 1.5 - 2 kg, brisket - up to 3 kg. (because it is quite thin in itself). It is not worth grinding the meat more strongly, because... Cooking will make it worse appearance and then it will be difficult to beautifully cut the meat for serving. The only exceptions are dietary broths, intended for nutrition of sick and convalescent people. The meat for such broths is ground into minced meat so that everything valuable substances switched from meat to broth. At the end of cooking, such broths are filtered.

It is also better to chop the bones into pieces before cooking. Then more of them will fit into the pan, and the broth will turn out tastier.

The best and healthy broth obtained by cooking in an open container. Using pressure cookers and multicookers is, of course, more convenient, but due to strong changes in proteins and fats during cooking under an airtight lid, the quality of such broth decreases sharply.

The bones are boiled for no more than 6 hours.

Meat - 2.5 - 3 hours (young meat should not be cooked as long as adult meat; overcooked meat will also not improve the taste and appearance of the broth). Moreover, broth cooked with the meat of adult animals is much healthier and tastier than broth boiled with the meat of young animals.

Products intended for cooking broth are always filled with cold water.

During cooking, the broth should not boil too much, because... in this case, it will turn out cloudy and have an unpleasant aftertaste. Perfect option- medium heat and low simmer on one side of the pan only. The fat will collect on the opposite wall and will be easy to remove. Skim off fat and foam periodically throughout the cooking time.

Everything said above about cooking meat, bone and poultry broths is also true for mushroom and fish broths.

MEAT BROTH

Meat broth is made from meat and bones (together), as well as from poultry, tongue and other meat products, which are usually boiled for serving as a second course.

The quality, usefulness and taste of the broth very much depend on how strictly the technology for its preparation is followed:

Bones (better, as I already wrote, beef) are washed in cold water, draining it at least 2-3 or even more times, then crushed (chopped into more small pieces, exposing the internal parts of the bones). Then put it in a saucepan and fill it with cold water (norm: 4.5 - 5 liters per kilogram of bones, or 1.25 liters per kilogram to obtain a concentrated broth). The bone-in brisket is cut into 2-3 parts and placed in a pan along with the bones. The muscle fibers of the brisket are very dense and coarse and require a long cooking time. Well-cooked brisket meat is easy to separate from the bones.
It is better to try to heat the pan with food so that the water boils no earlier than after 30 minutes, and you cannot reduce the heat until the water boils.
The most important thing is that you cannot miss the moment when the water boils. At this moment, you need to remove the lid, allow the foam to collect on the surface, strengthen as the slow boil begins, and remove it with a slotted spoon. To prevent the broth from bubbling too much, you must immediately reduce the heat. This will help keep the broth clear.
During the entire cooking time, a certain mode of cooking the broth must be observed: it should not boil at all, and it is better that the boiling of the broth occurs only on one side. Then fat and foam will collect on the surface on the other side and will be easier to remove. And the broth will be clearer and without a greasy, bitter taste. Transparent meat broth is always tastier and healthier than the same broth, but cloudy. We skim off the fat throughout the cooking process, but you still need to leave a little on the surface of the broth. This way we won’t let it evaporate from the broth. aromatic substances and therefore retain the rich taste.
20 - 30 minutes before the end of cooking, you need to add the stems and petioles of the tops of parsley, celery, young carrots to the broth (not all at once, but what is there, and in small quantity; It’s convenient to tie the tops into bunches before adding, so that later you can easily and simply remove it all from the broth), peeling asparagus, leeks or anything similar that you can come up with. It’s also good to put a whole, unpeeled onion into the broth at this time... the onion will give off its aroma to the broth, and onion peel will give a golden hue. At the same time, the broth needs to be salted.
The broth cooking time should never exceed 4.5 - 6 hours (this depends on the age of the animal). If the broth is cooked longer than the specified time, the taste and aroma of the broth will be lost. The readiness of meat is determined by piercing. When the meat is well cooked, it is very easy to pierce it (for example, with a toothpick). The finished meat is placed on a dish and covered with a damp, clean cloth so that it does not dry out while it waits its turn before serving.
If the broth is not cooked from brisket, but from beef or other meat, then it is added 2 hours after the start of cooking the bones. This way we avoid overcooking the meat and maintain its juiciness. For meat soups use broths from veal, lamb, pork, poultry, etc. Veal broth or pig head cooked without adding bones or other meat, and the brain is also separated from the head. Fresh language and the heart of the cattle is boiled in broth in the same way as meat. Ready languages While still warm, peel off the skin. To prepare the broth from beef tails they are cut into pieces along the joints, washed in cold water and placed in a pan. Pour in cold water and cook in the same way as meat. Ready tails can be stored not only under a damp cloth, but also directly in the broth.
All fat is completely removed from the finished broth, and the broth itself is filtered through a clean cloth.
If you have cooked concentrated broth(1.25 liters of water per 1 kg of meat products and bones), then it will need to be diluted before use boiled water up to a volume of 3.5-4 liters. and boil. Then you can cook soup with this broth.

BONE BROTH

In general, it is cooked in the same way as meat. Beef and lamb bones are boiled for 4.5 - 6 hours. Veal and pork - 2-3 hours. To make the broth clear and more tasty, the bones are lightly browned in the oven beforehand.

By the way, boiled bones can be boiled a second time in a small amount of water, and the weak broth thus obtained can be used to prepare sauces.

It is also not necessary to pour out the fat removed during cooking of the broth, but you can collect it and use it for preparing other dishes (if, of course, you like that). From 1 kg. bones can be obtained up to 100 g of fat.

POULTRY BROTH

Poultry broth is prepared not only from whole carcass, but also from offal (except liver), skin and bones. The bird is poured with cold water, brought to a boil, the foam is removed and cooked at a low boil. The main difference from cooking meat broth- vegetables are added 20-30 minutes after the start of cooking (and not before its end). Poultry broth is usually cooked for no longer than 1-2 hours, it all depends on what kind of bird the broth is made from, what age and size it is. Salt the poultry broth at the same time as adding the vegetables. At the end, the broth is filtered, the bird is removed and stored separately from the broth until serving.

FISH BROTH

Fish broths are made from heads, bones, fins, and skin. From the heads of bream, roach, carp, roach good broth It doesn’t work, because he is bitter.

Large heads and bones are cut into 2-4 parts and washed in cold water. The gills must be removed. If there are rusty spots on the sturgeon's head and bones, they should be scalded with boiling water and then rinsed again with cold water.

Place everything in a saucepan, add cold water and cover with a lid. Before boiling, remove the lid, remove the foam, add onion, stems or roots of parsley, celery, salt and cook for about an hour. When cooking is finished, the broth is left to sit for half an hour, then the fat is removed and the broth is filtered through a clean cloth.

If they cook fish soup, then the fish is placed in a pan, poured with hot fish broth and boiled. The broth from cooking the fish is used to prepare soup, and the fish is taken out and laid out on plates, pouring ready-made soup when serving.

If the soup is made from the heads of sturgeon, stellate sturgeon and beluga (head heads), they are cut like this: they are chopped in half lengthwise, the cartilage is separated from each half and cooked separately. The meat is cut into pieces of 100-125 g, scalded, washed and placed in a not too thick layer in a container with low walls (saucepan). Pour in water and cook at low boil for 1.5 - 2 hours (until the cartilage is soft). When the broth is ready, carefully remove the pieces of head with a slotted spoon, remove the hard parts of the shell and, keeping the pieces intact, place them on a dish. The broth is used to make soup.

For cooking fish broths and soups, heads and tails are sometimes used. salted fish- chum salmon, pink salmon, salmon, salmon (if they are not covered with rust). Strongly salted fish is pre-soaked in cold water, changing it several times over several hours. This broth is cooked in the same way as fresh fish broth. Just be careful with salt, first you need to try the broth, it may turn out to be quite salty.

MUSHROOM BROTH

If you use it to prepare mushroom broth dried mushrooms, then they are sorted out, thoroughly washed to remove dirt and adhering particles, and filled with cold water at the rate of 4.5 -5 liters per 400 g dried mushrooms and leave for 3-4 hours to swell. Boil in the same water without adding salt for 40-50 minutes. The finished broth is salted and filtered. Store on a hot plate until serving. Ready mushrooms washed again to remove any remaining sand, cut as required in the recipe or as you like and added to the soup.

If mushroom broth will be served as an independent dish, then during cooking add carrots, parsley and onions, cut lengthwise into 2-4 parts (for taste).

Broth from fresh mushrooms They cook exactly the same way, but you don’t need to soak them, you can rinse them and boil them right away.

POTATO SOUP WITH HOMEMADE NOODLES(see photo)

The soup was made with beef bone broth. My broth turned out to be very concentrated, so I diluted it hot water and boiled before preparing the soup.

Soup ingredients:

1 large onion

1 medium carrot

dried parsley and celery roots

5 medium potatoes

bunch of green onions

1 bay leaf

sunflower oil, salt and black ground pepper taste

Preparation:

There is nothing complicated in preparing such a soup. Finely chopped onions and julienned carrots are sautéed together with dried parsley and celery roots (sold in the spice department of the store) for sunflower oil until half cooked (what sautéing is and how it differs from frying I will write in next time). Then they are added to the gently boiling broth. After 5 minutes, add it to the broth. When the potatoes are about half cooked, add homemade noodles to the pan. Immediately add salt, bay leaf and pepper. Boil until the noodles are ready. Let stand for 5 minutes to cool slightly, pour into plates and sprinkle with chopped green onions.

A little about making homemade noodles:

To make homemade noodles a success, you must first roll out the dough very thinly, the layer should be no thicker than one millimeter. Then this layer needs to be dried... that is, it needs to be rolled out in advance, and by the time we need ready-made noodles, the dough will already have dried. Only after this we roll up the dough into a roll and cut it into a width from 2 mm to 0.5 or even 1 cm. This is as you like, or as the recipe requires. It would be a good idea to dry the finished noodles a little more before adding them to the soup. Then it won’t crawl into sticky, unpleasant pieces in the broth, and the soup can be eaten the next day. Verified))

Chicken broth soup is classic dish, which is familiar to us from childhood. During the cold season, a fragrant, hot potion will not only satisfy your hunger, but also help you warm up. The dish, at first glance, is very simple, but experienced housewives know special secrets and subtleties. Properly cooked chicken broth is an excellent basis For variety of soups.

How to make chicken broth

The taste and concentration of the broth largely depends on the bird, so try to buy homemade soup chicken- so he will bring soup maximum benefit. The rich liquid can be obtained from a whole bird or from a piece of meat with bones. You should not cook broth only from chicken fillet. Try to fill the bird only with cold water, and after boiling, skim off the foam and add vegetables.

Chicken Broth Recipes

After reading the recipes, you will not have a question about how to prepare broth from chicken meat. Low calorie dish can be included in the daily diet. Add seasonings, vegetables, grains and other additives to the broth to your liking. Before cooking, wash the chicken thoroughly under running water and, if necessary, cut into small pieces.

Chicken

Cooking time: 65 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 36 kcal/100 g.
Purpose: lunch.
Cuisine: Russian.

If you don't know how to make chicken broth, try this method. The liquid can be used as a base for soup, or consumed as an independent dish. The broth has valuable nutritional properties, rich in protein. To make the dish even healthier, the first broth is drained during the cooking process. This helps reduce the amount of purine bases.

Ingredients:

chicken – 1.5 kg;
salt - to taste.

Cooking method:

Place the whole bird in a pan and add water. Let it cook.
Avoid strong boiling. If foam appears, remove it with a slotted spoon.
Add salt, reduce heat, cover the pan and cook for about an hour.

From chicken breast

Cooking time: 1 hour.
Number of servings: 3 persons.
Calorie content of the dish: 113 kcal/100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Chicken breast broth is a low-calorie first course that can be given to children on a diet. Give preference to poultry, then your dish will be richer and acquire a pleasant golden color. Boiled breast you can place in the broth when serving or serve separately. Place fresh herbs on the plate to make the first dish even tastier.

Ingredients:

chicken breast– 200 g;
salt – 5 g;
dill – 5 g.

Cooking method:

Pour water over the chicken, add salt, and place the container over medium heat.
When the liquid boils, reduce the temperature and remove the foam. Cook for about an hour.
10 minutes before the chicken is ready, add the greens.

From legs

Cooking time: 95 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 129 kcal/100 g.
Purpose: lunch.
Cuisine: European.
Difficulty of preparation: easy.

In the photo we often see a beautiful golden broth made from chicken legs. By following the recipe directions, you too can prepare this dish. Ham broth is an excellent base for soups. Before starting cooking, it is recommended to soak the meat in cold water for an hour. To reduce the amount of fat, remove the skin from the legs.

Ingredients:

chicken legs- 1 kg;
salt – 5 g.

Cooking method:

Place the bird in a saucepan and add water.
Wait until it boils, remove the foam, add salt.
Cook the legs for low heat about 90 minutes.
Remove the pan from the heat.

Chicken drumstick

Cooking time: 1 hour.
Number of servings: 3 persons.
Calorie content of the dish: 80 kcal/100 g.
Purpose: lunch.
Cuisine: European.
Difficulty of preparation: easy.

Chicken drumsticks are great for making rich, golden broths. You can use the finished meat in other dishes, or divide it into small pieces and leave it in the soup. Take at least 3 legs; any less, the taste will not be strong enough. To remove excess fat and reduce calories, remove the skin before heat treatment.

Ingredients:

chicken drumstick- 4 things.;
salt – 5 g;
bay leaf – 2 pcs.;
allspice– 5 g.

Cooking method:

Fill the drumstick with water.
Wait for the foam to appear, remove it using a slotted spoon.
Salt the water and add spices.
Let the broth simmer for 1 hour on low.

With potato

Cooking time: 1 hour 10 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 102 kcal/100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

The recipe for chicken broth with potatoes allows you to prepare a first course that can replace a full meal for lunch. It is better to use starchy varieties of vegetables that cook well. How long to cook chicken for broth depends on the age and size of the bird. Even the most inexperienced housewives can cook tasty soup using this chicken broth recipe.

Ingredients:

chicken – 1 kg;
potatoes – 500 g;
salt – 5 g;
parsley – 10 g.

Cooking method:

Place the chicken in a saucepan, add water.
Bring the liquid to a boil, skim off the foam, add salt.
Add potatoes, cook over low heat.
Add parsley to the boiling broth 5 minutes before the end of cooking.

With egg

Cooking time: 85 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 151 kcal/100 g.
Purpose: for lunch.
Cuisine: Russian.

The recipe will make a delicious broth that may become your favorite food. Useful and natural ingredients quickly satisfy your hunger. To ensure that your soup does not turn out cloudy, be sure to skim off the foam and reduce the temperature to a minimum. Give preference homemade chicken and eggs, especially if you are cooking for a small child.

Ingredients:

chicken meat – 400 g;
carrot – 1 pc.;
egg – 1 pc.;
onion – 1 pc.;
potatoes – 3 pcs.;
salt - to taste;
dill – 10 g.

Cooking method:

Place meat in a saucepan with cold water.
After boiling, remove the foam, reduce the heat and add the whole onion.
After 10 minutes add vegetables boiled eggs, greenery.
After half an hour, turn off the heat.

With vegetables

Cooking time: 2.5 hours.
Number of servings: 7 persons.
Calorie content of the dish: 152 kcal/100 g.
Purpose: lunch.
Cuisine: European.
Difficulty of preparation: medium.

Recipes for the first chicken with vegetables have long won the hearts of many housewives, as it is simple and very useful drug. How to cook a dish if you don't have time? – you will find the answer to this question in the recipe. Take a variety of vegetables, combine them to get the perfect taste qualities. Depending on the time of year, you can add fresh herbs or a variety of dry seasonings.

Ingredients:

chicken meat – 500 g;
carrot – 1 pc.;
onion – 1 pc.;
celery stalks – 2 pcs.;
salt - to taste;
dill – 10 g.

Cooking method:

Fry the onion with carrots, celery until tender, add salt.
Wash the meat, place it in a saucepan, add prepared vegetables, greenery.
Fill everything with cold water and leave over medium heat until it boils.
Skim off the foam, reduce the gas, and cook until tender.
Disconnect and let sit for an hour.

Rich

Cooking time: 75 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 181 kcal/100 g.
Purpose: lunch.
Cuisine: European.
Difficulty of preparation: medium.

Rich broth is in a great way satisfy your hunger. It's delicious healthy food, which is suitable for adults and for children from a very young age. Follow the recipe instructions exactly and you will be able to cook clear broth. homemade noodles, the cereals will become great addition. To ensure that the soup turns out rich, do not forget to skim off the foam.

Ingredients:

chicken – 1 pc.;
carrot – 1 pc.;
onion – 1 pc.;
black pepper – 5 pcs.;
oil – 1 teaspoon;
garlic – 2 cloves;
pasta - to taste;
parsley – 1 bunch;
bay leaf – 3 pcs.;
salt - to taste.

Cooking method:

Place the whole chicken in a saucepan and simmer over low heat for about an hour.
Then the broth is filtered.
Cut the vegetables and put them in water.
After a couple of minutes add small pasta, greenery.
After the broth boils, turn off the burner and season.

Easy

Cooking time: 55 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 179 kcal/100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Broth with poultry carcass is delicious meat product, which perfectly satisfies hunger. Use chicken soup permitted even to those who adhere to dietary nutrition. The cooking process is simple and does not take much time. If you don't have cooking skills liquid dishes, try this method. Your family will definitely appreciate it great taste and the aroma of the broth.

Ingredients:

chicken meat – 500 g;
salt - to taste;
parsley - to taste.

Cooking method:

Place the ingredients in a cooking container and add water.
Cook over medium heat until boiling, remove foam.
Add salt and herbs.
Cook the first one for another 40 minutes.

Video

First of all you will need chicken. Ideally, a soup hen, that is, a middle-aged laying hen. Unlike broiler, it can cook for hours, imparting flavor to the broth without turning into mush. If you do decide to use a broiler, reduce the cooking time to about 1 hour.

IN classic recipe broth, the whole chicken is used, but individual chickens or just soup set from any supermarket. You should not take only the breast: the meat may turn out tough, and the broth may not be rich.

In addition to the main ingredient, chicken, onions, carrots, celery and seasonings are added to the broth. To give more rich color vegetables can be sautéed in a small amount of oil.

1 kg chicken;
5 liters of water;
1 onion;
1 carrot;
salt, peppercorns - to taste;
greens for decoration.

How to cook broth

Wash the chicken and place it in a deep pan. The whole carcass does not need to be cut.

Pour water so that it covers the meat. If you want the chicken to be tasty, add salt right away. If you prefer a tasty and clear broth, add salt at the end of cooking.

Wash and peel the carrots and onions. Cut the carrots into several pieces, leave the onion whole or cut in half.

Place the pan over low heat. Make sure that the water does not boil; only small bubbles should form on the surface. This will allow the broth to remain transparent. To do this, promptly remove the resulting foam.

During the cooking process, water may boil away, so it should be added.

After 1.5 hours (if you are using broiler chicken, then after 10 minutes), add carrots, onions and peppers to the broth. Cook for another 1 hour.

When the time is up, try to separate the meat from the bones. If it doesn't work, cook some more. If the meat comes away, it is ready - remove the pan from the heat and cool slightly.

Cooked vegetables can be removed from the broth: all beneficial features they have already given it away. Also remove the chicken. The meat can be used in soups and snacks.

The prepared broth can be consumed pure form or use as a base for soups.

4 soups with chicken broth

loftbarlimonad.ru

Ingredients

150 g chicken stomachs;
150 g chicken hearts;
150 g chicken liver;
salt, pepper - to taste;
1 onion;
1 carrot;
500 ml chicken broth;
50 g egg noodles;
greenery;
2 quail eggs.

Preparation

Rinse the chicken giblets and remove films. Place each type in a separate pan and fill with cold water. Place on the fire, add salt and pepper and bring to a boil. After boiling, cook the liver for 20–25 minutes, hearts for 40 minutes, and stomachs for about an hour.

Finely chop the onion and carrots. Heat vegetable oil in a frying pan, add vegetables and fry them over low heat, stirring constantly. After 2-3 minutes, remove the pan from the heat and transfer its contents to a napkin to remove excess oil.

Place the prepared giblets in a saucepan with broth and bring to a boil. Add onions and carrots and then egg noodles. Add the pasta whole or break it into pieces. Season with salt and pepper.

After 3-4 minutes, add finely chopped herbs. When the noodles are soft, the soup is ready. Pour it into plates and place a boiled quail egg in each.

sproutedroutes.com

Ingredients

700 ml chicken broth;
½ cup rice;
90 g tomato paste;
500 g of tomatoes in their own juice;
100 g cream cheese;
parsley.

Preparation

Place the broth over medium heat and bring to a boil. Add rice tomato paste and tomatoes. Cook for 10 minutes, then add cream cheese and bring to a boil again. Season with salt and pepper. Add finely chopped parsley and cook until the rice is done.

Serve the soup hot with croutons and herbs.

delish.com

Ingredients

2 medium carrots;
1 onion;
1 stalk of celery;
1 clove of garlic;
3 tablespoons olive oil;
salt, pepper - to taste;
2 cans of white beans in their own juice;
3 liters of chicken broth;
4 cups spinach leaves;
30 g grated parmesan;
green pea and greens for decoration.

Preparation

Finely chop the carrots, onions, celery and garlic. Heat in a thick-bottomed saucepan olive oil. Add chopped vegetables, salt and pepper. Simmer for 10 minutes over medium heat, stirring occasionally.

Drain the juice from the beans, rinse and dry. Mash ½ cup of legumes with a fork, add to vegetables and simmer for 2-3 minutes over medium heat. Then add the whole beans to the pan and stir. Pour the mixture with chicken broth, bring to a boil, reduce heat and simmer, covered, for another 20 minutes.

Add spinach, rinsed in cold water, to the soup and cook for 2 minutes until the leaves are wilted. Remove the soup from the heat, pour into bowls, sprinkle with grated Parmesan, add green peas and herbs.

Serve with crispy ones.

dorastable.com

Ingredients

1 onion;
½ tablespoon of vegetable oil;
2 cloves of garlic;
300 g of any minced meat;
salt, pepper - to taste;
3 liters of chicken broth;
1 carrot;
1 potato;
100 g vermicelli;
1 bay leaf;
greenery.

Preparation

Start by making the meatballs. Finely chop the onion and fry on vegetable oil. Finely chop the garlic or put it through a garlic press. Mix it with onions and minced meat, add salt and pepper and mix well. Make meatballs. The size can be any, but it is better to make the balls small, about the size of a quail egg.

Place the pan with the broth on the fire and bring to a boil. Reduce heat and add meatballs. Cook for 5–7 minutes.

Wash and peel carrots and potatoes. Cut the carrots into slices, and the potatoes into cubes. Place the chopped vegetables into the broth. Cook until the potatoes are done. Then add vermicelli and bay leaf. Cook for 2 minutes. Remove from heat and cover with a lid.

Pour the finished soup into bowls and sprinkle with fresh herbs.