How to cook meat broth

The most delicious and nutritious soup is made from fresh not frozen meat on the marrowbone. If you have such at hand was not, before cooking, thaw completely product and rinse well under running water. For a tasty broth the meat cooked in one piece, no need to cut it into several parts.

Then dip the meat in a saucepan and cover with cold water, preferably spring or filtered. Future put the broth on high heat. Wait until it begins to boil, remove the foam. This point is very important not to miss. Otherwise the foam will turn into flakes and spoil the appearance and taste of the dish. Then reduce the heat to just below medium and continue to cook.

To make the broth transparent, it is necessary to cook with the lid open. It should be noted that during the boiling of the water will evaporate, so it is best to pour with the stock. Add water in a semi-Suru is not recommended, as it will affect the taste of the dish.

The beef broth is cooked for 2-3 hours, pork – 1.5-2 hours, chicken broth, usually enough 1 hour. To the dish was more rich and flavorful, about 30 minutes until cooked, add one large onion, 1-2 carrots and a few cloves of garlic. You can also spice up surpu a few peas of black pepper, cumin, a few leaves of Bay leaf. Dip into the broth a little well washed onion skins – it gives it a beautiful Golden hue.

After a time, check to see if cooked meat. To do this, pierce it with a knife – if it came easily, and meat oozes out a pink fluid, the meat is ready. Remove it from the broth, also catch the vegetables. Meat use discretion and vegetables safely dispose of. They gave sorpe all its useful properties. Salt to taste, boil it for another 5-10 minutes and remove from heat. The broth is ready, and now you can cook the planned dish.

The broth is cooked long enough. And to save time preparing your favorite meals, which have this ingredient, and the finished broth can be frozen. Take a small silicone or plastic molds, lay them in cling film so that its edges hanging on the sides of the tank. Surpu cool and pour into molds. Cover with lids or saucers and put them in the freezer. Frozen broth, remove from the forms and wrap the hanging edges of the plastic. To keep such a blank can be up to 6 months.