You will need
- For the meat broth:
- — 0,5 kg of meat;
- — 3 liters of water;
- — 1 onion;
- — 1 carrot;
- — 1 celery root;
- — 3 Bay leaves;
- — salt to taste.
- For chicken broth:
- — 1 chicken;
- — 1/2 onion;
- — 1 carrot;
- — salt to taste.
- For fish stock:
- 0.6 kg fish;
- — 3 liters of water;
- — 1 onion;
- — 1 parsley root;
- — salt to taste.
Instruction
1
The broth
Select for cooking the meat first or second grade, shank, shank, shank. Thoroughly wash the meat under running cool water. Bones cut in several places. Fold the meat in a pan and cover with cold water. Cover the pan and quickly bring to a boil over high heat. Then reduce fire and cook broth at a very gentle boil.
Select for cooking the meat first or second grade, shank, shank, shank. Thoroughly wash the meat under running cool water. Bones cut in several places. Fold the meat in a pan and cover with cold water. Cover the pan and quickly bring to a boil over high heat. Then reduce fire and cook broth at a very gentle boil.
2
Remove with a slotted spoon the resulting foam. Vegetables peel and wash. Through 1-1,5 hours after boiling the broth to taste. Add the carrot, onion, celery and Bay leaf. When the meat is ready, place it into another bowl. Get vareniya fruits, herbs and Bay leaf and sieve the broth through a sieve.
3
Chicken broth
Wash eviscerated chicken in cold water. To prepare the broth will fit a bird weighing 1.5 kg. Cut the carcass into 4 pieces and add to the pan. Pour enough cold water to completely cover the bird for 3-4 cm, Put on fire and bring to a boil.
Wash eviscerated chicken in cold water. To prepare the broth will fit a bird weighing 1.5 kg. Cut the carcass into 4 pieces and add to the pan. Pour enough cold water to completely cover the bird for 3-4 cm, Put on fire and bring to a boil.
4
Add in chicken broth, onions and carrots. Cook until the chicken is cooked 1 to 2 hours depending on the age, size, nutrition of poultry. Shortly before the end of cooking, salt the broth to taste.
5
Fish broth
Collect the for making fish stock of small fish, such as Zander and perch. Clean it from scales, remove the innards, gills and rinse thoroughly. Cut the fish into portion pieces, add to a saucepan and cover with cold water. Or prepare a fish broth with sliced fillet of red fish.
Collect the for making fish stock of small fish, such as Zander and perch. Clean it from scales, remove the innards, gills and rinse thoroughly. Cut the fish into portion pieces, add to a saucepan and cover with cold water. Or prepare a fish broth with sliced fillet of red fish.
6
Cut onion slices. Parsley root peel and wash. Add the fish, salt, root vegetables and onions. Boil fish stock over low heat for half an hour. Then remove the fish pieces. If you cook the broth from small fish, then continue to cook the tail and head another 15-20 minutes. Ready broth drain.