Broths and recipes

Ill - urgently needs to cook soup! This practice has been common for many centuries and is popular nowadays. Brees - nourishing, fragrant, tasty and very delicious, loved by many, especially since they are so easy to prepare.

Brees may be meat, vegetable, chicken, fish. What's cooking in the case of a cold or just like that - a matter of taste, but keep in mind the recommendations of doctors and nutritionists who are repelled in its opinion of modern scientific research. In general, useful broths that contain many extractable substances which stimulate the appetite and increase body tone. But strong meat broth is not recommended to eat those suffering from diseases of the gastrointestinal tract, such as peptic ulcer disease, and they will be difficult for postoperative and debilitated people simply because of any disease. In such cases are more useful vegetable broth, or "secondary" meat broth.

Secondary stock - stock is prepared at the second water. That is the first product with cold water, brought to a boil, boil for 5-10min and the water is drained. Then the product is filled with fresh water and, based on already cooked broth. Such secondary broth, when it comes to animal products is much more useful in our time, when the animals are grown with the use of a large number of chemical additives in food and not only. With the first water in this case you merge antibiotics and other chemical medicines.

The recipe of preparation of vegetable broth

You will need: onions, carrots, stems and / or celery root, parsley root, fennel, turnips, peppers, radish, leeks, any herbs to taste.

How to cook a delicious vegetable soup. For every 500g of vegetables for a delicious vegetable broth need to take 2L water. Vegetables should be washed, cleaned. If you want to enrich the broth and darker, pre-fry or bake them in the oven. Next vegetables to pour cold water, put the spices and herbs, bring to a boil, removing scum, boil on low heat for 45 minutes, then get the vegetables and broth if you want to filter.

Add to vegetable broth brussels sprouts, cauliflower or other spicy vegetables is only recommended if you love them - they give the broth specific flavor notes, which do not appeal to those who do not like these vegetables.

Recipe for cooking fish broth

Need: bone fish - hake, halibut, flounder, fish heads without eyes and gills, fins and trimming vegetables - celery, bay leaf, onion, parsley, lemon juice, black pepper, butter.

How to cook fish broth. Per 1 kg of fish bones and heads for the broth must be taken about 1,7l of water. You can replace this volume 250ml of water a glass of dry white wine. In a pan put a small piece of butter, melt, put all the ingredients broth on low heat and then 5min without changing color, not zazharivaya. Pour into a saucepan cold water, bring to a boil, remove the foam, reduce heat and simmer the broth 20min. Strain broth ready.

Head bream, carp, roach, roach is not recommended for cooking fish broth - it will turn bitter, as the problem may be encountered if the digest broth (more than 20 minutes), as with long cooking of fish bones begins to stand out the bitterness.

Recipe for cooking chicken broth

Need: chicken wings, legs, neck, bones, roots, herbs, spices and vegetables to taste - celery, onion, peppers, peas, bay leaf, etc.

How to cook chicken broth. Wash the chicken parts, put in a saucepan, add all the spices and roots, as well as vegetables, cover with cold water (per 1 kg chicken pieces need to take about 3-3,5l water), bring to a boil over medium heat, remove the foam, reduce heat to weak, boil the broth until tender. Of chicken soup (the old hard meat) and chicken bone broth need to cook 3-4ch.

Of the various types of meat broths prepared as chicken, but adjusted for a longer time. So, from beef or veal bones broth 8-9ch need to cook, and of sheep - 3-4ch. If the soup is cooked on bones and meat, the meat after cooking 1-1,5ch a must to get from the broth, otherwise it will lose flavor and seethe.

Recipe for making a delicious broth, see the video.