What is the name of strong broth? Different countries have different ways. However, traditionally it is called consommé. It is prepared according to completely different recipes; you can use traditional types of meat, such as beef, chicken, as well as more exotic ones. These include dishes from hazel grouse and other game. Real broth can be supplemented with various ingredients to prepare a rich first course. It is also served separately.
What kind of broths can you distinguish?
As you know, broth is a French word. But it’s hard to imagine your life without soups, rich or lean. This is what broths are used for. Soups can be divided into two types:
- gas stations;
- transparent.
The first include cabbage soup, borscht, and puree soups. What is important here is a strong broth, not necessarily transparent. In the second option, as the name suggests, it is the beautiful base that is valued. Often used for noodles or on its own. Broths can also be divided into white, yellow and red. It depends on the type of meat and cooking.
White broth. What is it cooked from?
Thigh, shoulder, neck, and brisket are excellent meats. This base is used for rich filling soups. It is better to prepare the broth for a large portion, since a decent-sized piece of meat produces a strong broth. A distinctive feature of this type of broth is that roots are not used in preparation. It should have a pure meaty taste, everything else is added when dressing.
To prepare such a strong broth you need to take:
- 2.7 liters of water;
- a little salt;
- 1.5 kilograms of fillet.
It is also worth choosing a pan with thick walls.
Making broth: recipe description
First of all, you need to remember that a strong broth from meat or game is prepared by pouring cold water over the meat. There is no need to immerse the main ingredient in boiling water. The meat is thoroughly washed, making sure that no bone fragments remain. Place it in a saucepan and fill it with water. Place it on the stove. The lid is left ajar. This is also a kind of secret to making a strong broth. When the lid is closed, the taste deteriorates significantly.
First, bring the broth to a boil, keeping it over 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 version of the broth is prepared from a part of the carcass with a marrow bone. It acquires color and aroma through the use of roots.
For preparation take:
- 2.7 liters of water;
- 1.5 kilograms of meat on the bone;
- 400 grams of various roots;
- onion head;
- salt.
The roots used are carrots, celery root, parsley root or leek. You can take them in different ratios, depending on your taste.
Making the broth
First, clean all the vegetables. The onion is cut into two halves, the remaining roots are cut into large circles. To enhance the flavor, you can fry all the ingredients in a dry frying pan until a crust forms. The meat is placed in a pan and filled with water. Boil. Then remove the foam from the surface. Add the remaining ingredients and continue cooking the broth until the meat is cooked. Salt is added towards the end of cooking. When the broth is ready, remove excess fat from the surface with a spoon, and filter the liquid itself twice through wet gauze.
Red broth
This variety has one significant drawback - the broth turns out cloudy. However, this version of strong broth has a richer, brighter taste. To prepare, you need to take the same ingredients as for the yellow broth. However, it is prepared a little differently.
The meat and roots are washed, placed in a frying pan and a couple of tablespoons of oil are added. Fry the ingredients like this for about five to ten minutes. Then everything is transferred to the required pan and filled with water. This broth is prepared for about 2.5 hours. The foam is also removed after boiling.
Delicious chicken broth
For rich, strong chicken broth you need to take:
- kilogram of chicken;
- two liters of water;
- onion head;
- three sprigs of celery;
- two small carrots;
- two bay leaves;
- parsley root;
- salt and pepper.
The chicken is thoroughly washed, cut into large pieces and placed in a pan. Fill with water. Bring everything to a boil. Remove the foam. Cook for about an hour. Afterwards, the chicken is removed from the broth and the meat is removed from the bones. Then the bones are returned back to finish cooking.
All vegetables are peeled and cut into large pieces. Place in a saucepan and cook over low heat for about an hour. Strain the finished broth. The good thing about it is that it can be frozen in portions and later used in soups and sauces.
Hunter's Strong Broth: a delicious dish at the campfire
For this hiking recipe you need to take:
- three hazel grouse;
- onion head;
- one carrot;
- parsley root;
- a bunch of greenery;
- a little fresh dill;
- a little oil for frying;
- salt and pepper.
This amount of ingredients is designed for a three-liter pot.
The hazel grouse are washed, feathers and skin are removed from them, and the giblets are also removed. They are also later added to soup. Vegetables are peeled and cut into large pieces. Fry the vegetables in a kettle in vegetable oil for five minutes, add the hazel grouse, stirring, and fry everything. Pour water over the ingredients and cook over medium heat for about twenty minutes. Afterwards, take out all the vegetables, and cook the strong hazel grouse broth for another fifteen minutes. Add coarsely chopped herbs and spices. You can put noodles in this broth and get a delicious soup.
Royal broth: for company
This version of the broth is good because the result is two dishes at once: the liquid ingredient itself and the finished 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 use any part of the chicken, but then you need to calculate how long to cook it. You can also remove the skin from it, since the broth is already rich.
First, clean your tongue. This is easy to do with boiling water. The raw product is immersed in boiling water for four minutes. Remove and quickly scrape off the skin. If anything remains, repeat the procedure. The cleaned tongue is dipped in cold water and placed on the stove. Keep until it boils, skim off any foam that has formed.
Add salt, a whole onion without skin and bay leaves. Add peppercorns. Keep the tongue on low heat for about an hour, partially covering it with a lid. Then add the washed beef. After another hour, add chicken legs.
They begin to cook the vegetables. All ingredients are cleaned. The carrots are cut lengthwise into halves. A bunch of parsley is tied with a thread, the leek is cut in half. Everything is put into a saucepan and cooked for another thirty minutes. Then remove the product from the stove. Immediately remove the bunch of parsley and throw it away.
The vegetables are taken out and served on a separate plate, and the onions are thrown away. The meat and tongue are cut into small pieces, preferably like sausage. The broth is served separately, garnished with pepper and fresh herbs, such as dill or parsley. Before serving, remove bay leaves and peppercorns. This dish can be safely served to guests, especially with strong drinks.
Rich broths are not only the basis for first courses. They can also be consumed in their pure form, adding pies. For such purposes, the so-called yellow broth is excellent, which is boiled with roots and carefully filtered. Red and yellow broths are considered more rich. They are often used to season soups such as cabbage soup or borscht. Delicious broths are also obtained in nature from various game animals.
Strong meat broth made from bones
This strong broth, which is used in almost all dishes, can last up to a week if it is kept in the refrigerator and brought to a boil every two days.
Ingredients
to prepare a strong meat broth:
To get 3 liters of broth
Beef from the shin or hind leg – 1 kg.
Veal shank – 1 kg.
Chicken meat: backs, necks, legs and wing tips - 1 kg.
Water – 5 l.
Aromatic bouquet with leeks and celery – 1 pc.
Head of garlic, unpeeled – 1 pc.
Medium-sized bulbs stuffed with cloves - 2 pcs.
Carrots – 4 pcs.
Salt
Cooking method
strong meat broth:
1. Place a round trivet on the bottom of a large saucepan to prevent the broth ingredients from sticking to the bottom. Place all the butter, bones and chicken parts into the pan and add water to cover the meat by about 5 cm. Bring to a boil over low heat and skim off any foam from the surface. Leave the broth to simmer, adding a glass of cold water from time to time until foam stops forming.
2. Add the aromatic bouquet, garlic, onion, carrots and salt and bring the broth to a boil again, skimming off the foam. Reduce heat to very low. Cover the pan with a loose lid and cook for 5-8 hours. If the meat is then used for food, after an hour and a half, remove the veal, and after 3 hours, remove the beef.
3. Pour the broth into a colander placed over a large bowl with damp gauze placed at the bottom. Leave the strained broth to cool, then remove any remaining fat from the surface. If the broth has been chilled in the refrigerator, the fat will turn into a crust.
Veal broth: do not use beef, beef bones and chicken meat, replace them with 2 kg. scraps of veal meat (neck, shanks, ends of ribs). To make the broth fattier, with more gelatin, you can use a leg of veal, peeled, cut into pieces and blanched for 5 minutes in boiling water.
Beef broth: replace veal shin and chicken pieces with 2 kg. tails, shanks, lower shoulder blades. Cook the broth for about 5 hours. If you want more gelatin in the broth, you can add veal shank or leg.
Chicken broth: if you cook broth from old chickens and roosters, it will be richer. Use approximately 2.5 kg. skeletal bones, necks, paws, wings, navels and hearts. Cook the broth for 2 to 4 hours.
Lamb or lamb broth: use approximately 3 kg. bones of ram or lamb, including the drumstick and neck or edge of the neck, as well as veal shank. Cook for 5 to 8 hours.
Enjoy your meal.
Such Toonion meat broth can be used as a basis for preparing various dishes, or you can eat it just like that, with croutons and herbs.
We start cooking 8 hours before serving.
.Recipe for making strong meat broth:
- Grease half of the shank bones, 1 carrot and 1 onion with oil, place in a large baking dish and place under a preheated grill. Bake for 15 – 20 minutes until golden brown. Turn over once during baking.
- Cut the flesh of the beef shoulder or brisket into cubes with a side of 2-3 cm. Stick a clove into the remaining onion. Place raw meat and bones in a large saucepan, pour 3.5 liters. cold water and leave for 30 minutes.
- Add the fried bones to the pan, put on low heat, bring to a boil, without letting it boil violently. Remove the foam and cook on low heat for 4 hours.
- Add salt, spices and vegetables to the pan and cook for another 1.5 hours. Add thyme and marjoram and cook for another 30 minutes. Strain and cool as quickly as possible. Cool for 1 hour, skim off fat. We use it for any soups or warm it up and serve it just like that.
To make the broth more aromatic, along with marjoram and thyme, you can add stems of dill, parsley and cilantro, crushed with your fingers.
Composition for 3.5 liters of water:
- lean beef shoulder or brisket – 400 gr.
- lower part of the beef shank, chopped into small pieces – 1.5 kg.
- celery – 2 – 3 stalks
- medium carrot – 1 pc.
- vegetable oil
- large shallot bulb – 2 pcs.
- cloves – 5 buds
- thyme – 3 sprigs
- marjoram – 3 sprigs
- bay leaf – 1 pc.
- black peppercorns – ½ tsp
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