Bouillon- This is a decoction obtained by boiling meat, bones, poultry, fish in water. Extractive substances, proteins, fats, mineral and aromatic substances pass into the broth from the products. The taste qualities of the broth depend on the ratio of water and product in it, the degree of its grinding, and the duration of cooking.
Depending on the concentration of soluble substances, broths are prepared normal and concentrated. To obtain a normal broth, 4-5 liters of water are taken per 1 kg of the product, and 1.25 liters of concentrated broth. It is recommended to cook concentrated broths, as this saves fuel and production time, allows you to use smaller containers that are more convenient to store. From 1 kg of the product, 1 liter of concentrated broth should be obtained. In the future, to obtain a normal broth, 1 liter of concentrated broth is diluted with 3-4 liters hot water.
The correct use of raw materials, compliance with the norms of its laying and cooking technology ensure the high quality of the broth, and the taste and aromatic qualities of soups depend on this.
Bouillon cubes can be used to brew broths. In this case, soups are boiled in water without adding salt, and the cubes are preliminarily
dissolved in a small amount of hot water, injected into ready soup 15-20 minutes before vacation. For a serving of soup (500 g), 2 cubes (8 g) are consumed.
Bone broth. To obtain this broth, processed tubular, pelvic, thoracic, vertebral and sacral bones, beef, pork and mutton are used.
Food bones are crushed for a more complete extraction of food substances. Young beef bones and pork bones are lightly fried in an oven to improve taste and appearance broth.
Prepared bones are placed in a cauldron, poured cold water and bring to a boil on high heat. When the broth boils, the foam is removed from the surface so that during further cooking it does not break up into small flakes and does not worsen the appearance of the broth. After that, the broth is boiled at a low boil with the lid closed. During cooking, excess fat is periodically removed, as it emulsifies and breaks down to form free fatty acids, which gives the broth a cloudy and greasy taste.
The duration of cooking broth from beef bones is 3.5-4 hours, pork and mutton - 2-3 hours. Longer cooking worsens the taste and aromatic qualities of the broth. 30-40 minutes before the end of cooking, put lightly baked roots and onions, for flavoring - stalks of spicy vegetables tied in a bunch. Ready broth filter.
Meat and bone broth. To prepare this broth, bones and meat of the brisket, scapular and subscapular parts and along the edge are used, weighing 1.5-2 kg.
Prepared bones are poured with cold water, brought to a boil and boiled at low heat for 2-3 hours, then meat is laid, quickly brought to a boil, removing excess fat. The duration of cooking meat is 1.5-2 hours. 30-40 minutes before the end of cooking, put lightly baked roots and onions, a bunch of spicy vegetables. At the end of cooking, the finished meat is taken out, the broth is drained and filtered.
Meat and bone broth can be prepared in another way. Prepared bones are placed in a cauldron, meat is placed on them, poured with cold water, brought to a boil with strong heating, foam is removed and boiled with low heat, periodically removing fat. After 1.5-2 hours, the meat is removed, and the bones continue to cook. 30-40 minutes before the end of cooking put baked roots and onions, a bunch of spicy vegetables. Ready broth is drained and filtered.
Bird broth. To prepare the broth, whole poultry carcasses, offal (heart, stomachs, heads, legs, wings, skin, necks), bones are used. Bird carcasses are seasoned, and the bones are finely chopped and washed. Prepared products are poured with cold water, brought to a boil, periodically removing fat. After 20-30 minutes, baked roots and onions are placed. The cooking time of the broth depends on the type of bird, age and lasts from 1 to 2 hours. The finished broth is drained and filtered.
If whole carcasses, offal and bones are used at the same time to prepare the broth, then the bones and offal are boiled first, and the whole carcasses are put later, in accordance with the timing.
Fish broth. For its preparation, fish and fish food waste (heads, fins, skin, tails, bones) are used. Good broths are obtained from fish of the perch family (perch, pike perch, ruff, etc.); it is not recommended to cook broths from carp, bream, carp, roach, as the broth will have a bitter taste. Large bones and heads of fish of the sturgeon family are cut into pieces, after removing the gills and eyes from the head.
Prepared fish waste and fish are placed in a boiler, poured with cold water (3-3.5 liters of water per 1 kg of product), brought to a boil, removed foam, put raw white roots, onions and boiled at a low boil for 50-60 minutes . Then the broth is allowed to settle and filtered.
When preparing the broth from the heads of sturgeon fish, an hour after boiling, the heads are removed, the pulp is separated from the cartilage, and the cartilage is poured with hot water and continue to cook until softened for 1-1.5 hours. The finished broth is filtered. Boiled pulp and cartilage are cut, poured with a small amount of broth, brought to a boil and used when releasing dishes.
Mushroom decoction. To prepare a decoction, fresh and dried mushrooms are used. dried mushrooms sorted, washed, poured with cold water and left for 10-15 minutes to soak dried foreign particles. Then they are washed well, poured with cold water (7 liters of water per 1 kg of mushrooms) and left to swell for 3-4 hours. The mushrooms are taken out, washed, poured with water in which they were soaked, and boiled for 1.5-2 hours. The finished broth is drained, allowed to settle and not completely filtered. Boiled mushrooms are washed to remove sand residues, after which they are chopped, chopped or passed through a meat grinder and put into the soup 5-10 minutes before the end of cooking.
The liquid base of soups is broths, milk and milk drinks (kefir, yogurt), decoctions from cereals, vegetables, fruits, kvass. The liquid part of the soup contains flavoring and aromatic substances that excite the appetite and contribute to better absorption of food.
A variety of products are used for garnish or filling: vegetables, mushrooms, cereals, legumes and pasta, fish, meat, poultry, etc. The dense part of the soup contains nutrients: proteins, fats, carbohydrates, minerals, vitamins.
Soup serving bowl
The calorie content of the liquid base is negligible - only 15-20 calories per 1 liter of broth, but the dense part (garnish) raises the calorie content of many soups.
Soups are classified:
according to the serving temperature - for hot and cold (the temperature for serving hot soups is 75–80 ° C, cold soups - 10–14 ° C);
according to the method of preparation - for filling, transparent, puree and different;
on a liquid basis - for soups on broths, vegetable and cereal broths, milk, bread kvass, fruit broths. Hot soups are prepared in the soup shop, and cold ones in the cold one.
Broth preparation
Broth is a decoction obtained by boiling meat, bones, poultry, fish, mushrooms in water. Extractive substances, proteins, fats, mineral and aromatic substances pass into the broth. Taste qualities broth depends on the ratio of water and product in it, the degree of its grinding, the duration of cooking.
Broths are normal and concentrated. To obtain a normal broth, 3.5–4 liters of water are taken per 1 kg of product, and 1.25 liters for concentrated broth. Concentrated broths are more rational: they save fuel and time, allow you to use smaller containers. From 1 kg of product, 1 liter of concentrated broth should be obtained. Then 1 liter of concentrated broth is diluted with 3-4 liters of hot water.
bone broth
To obtain it, processed tubular, pelvic, thoracic and vertebral bones are used. The bones of small livestock are pre-fried in an oven to improve the taste and appearance of the broth. Prepared bones are placed in a cauldron, poured with cold water and brought to a boil with strong heat. When the broth boils, remove the foam from the surface. After that, the broth is boiled at a low boil with the lid closed. During cooking, excess fat is removed, as it emulsifies and hydrolyzes, so the broth may have an unpleasant taste and smell. The duration of cooking the broth from beef bones is 4 hours, from pork and veal bones - 2-3 hours. 30-40 minutes before the end of cooking, put fried roots and onions, stalks of spicy vegetables tied in a bunch. The finished broth is salted and filtered.
Meat and bone broth
For its preparation, bones and meat of the brisket, shoulder blade, subscapular part and trimmings weighing 2–2.5 kg are used.
The bones are poured with cold water, brought to a boil and boiled at a low boil for 2–3 hours, then the meat is added, brought to a boil, the foam is removed and cooked at a low boil, periodically removing excess fat. The duration of cooking meat is 1.5–2 hours. 30–40 minutes before the end of cooking, put fried roots and onions, a bunch of spicy vegetables. At the end of cooking, the broth is salted, the finished meat is removed, the broth is drained and filtered.
The broth can be prepared in another way. The bones are placed in a cauldron, meat is placed on them, poured with cold water, brought to a boil, the foam is removed and boiled at a low boil, periodically removing fat. After 1.5–2 hours, the meat is taken out, the akosti continue to cook. 30-40 minutes before the end of cooking, put fried roots and onions, a bunch of spicy vegetables. At the end of cooking, the broth is salted, drained and filtered.
bone broth
Ingredients:
500 g meat with bones, 1 onion, 1 carrot, a piece of leek, celery, parsley, 1 bay leaf, 10–15 peppercorns, 3–3.5 l. water, salt.
Cooking:
White meat and bone broth is the basis for many dressings. meat soups. For the preparation of this broth, meat and bones of various animals are suitable: beef, pork, veal, lamb, etc.
Logic diagram
Before cooking meat and bones should be washed with cold water. Then cut the bones into small pieces 5–6 cm in size, put them together with the meat in a saucepan, pour cold water over it, cover the saucepan with a lid and cook over high heat. When the water boils, open the pan, remove the foam, salt and, without covering the pan, cook over low heat for 2-3 hours ... Beef and lamb bones should be boiled for 4.5-5 hours, and veal and pork bones for 2-3 hours. With longer cooking, the taste of the broth deteriorates. Fats that appear on the surface must be removed several times. Some of the fats should be left in the broth in order to retain the vegetable flavors they contain, which give the broth a pleasant taste. The skimmed fats can be used for roasting vegetables. When the meat in the broth is cooked and becomes soft (if the stuck fork freely enters the meat, it is ready), it should be removed, put the roots and spices fried in fat in the broth, then continue to cook the broth. The finished broth should be allowed to settle, then strain it through a sieve.
Tips: Bone broth may be clear or cloudy due to protein and fat; there should be spangles of fat on the surface of the broth; the aroma of the broth should match the aroma of the vegetables added during cooking.
Ingredients: To prepare meat broth, you need to use those parts of meat that contain a significant amount of connective tissue (shoulder, brisket, hem).
Cooking:
Cook meat and bone broth in the same way as bone broth, but put pieces of meat on top of the chopped bones. 1–1.5 hours before the end of cooking, add roots and salt to the broth. The readiness of meat can be determined by piercing with a chef's needle: the needle enters freely into well-cooked meat. Put the beef intended for second courses into the cauldron during the cooking process so that the meat is juicy. Transfer the finished meat to a bowl, cover it with a lid to protect the surface of the meat from drying out during storage.
Advice:
The meat broth should be transparent, yellowish in color, with spangles of fat on the surface (excess fat should be removed). It has a pleasant taste and smell characteristic of freshly cooked meat and vegetables.
Concentrated meat broth
Ingredients: 1 kg of meat, 1 small onion, 1 carrot, 1 bay leaf, 10 peas of allspice, celery, parsley, 1 liter of water, salt.
Cooking:
To cook a concentrated broth, 1 liter of water is taken for 1 kg of meat. The meat is cut into large pieces and boiled in the same way as the meat and bone broth for 2-5 hours, depending on what kind of meat is used. With longer cooking, the taste of meat and broth deteriorates. When preparing soups from concentrated broth, it is diluted with water, ordinary broth or vegetable broth.
Regent's strong broth
“It is prepared from a piece of beef and a piece of lamb brisket. Put them in a saucepan and let the juice stand out. Moisten with broth and transfer to a large saucepan, where pieces of rabbit back, old chicken, one or two partridges are placed; fill to the top with broth, remove the foam and simmer for several hours.
Strong broth according to an old recipe
“If this broth is reduced by half, it can replace meat juice in all sauces. Remove the fat from the lamb shoulder, roast it halfway on a spit, put it in a saucepan along with a good piece of beef, an old fat capon, a few carrots, onions, turnips, parsnips and celery root, pour over yesterday's broth.
Strong broth in a modern way
“Put a piece of beef, a veal shank, a chicken, an old rooster, a domestic rabbit or an old partridge in a saucepan, pour in a little broth, boil a strong broth - consomme, remove the foam, cool from time to time, add vegetables (carrots, onions, celery, parsley , small tartar onion, garlic and cloves). Simmer for five hours. Strain through a thin cloth."
big broth
“This broth will come in handy if a formal dinner is coming up and you need enough broth to make sauces and soups. To prepare it, put a piece of beef (rump or brisket) in a large saucepan, add pieces and trimmings of beef, veal or lamb, bird giblets, heads, legs, necks, bones of poultry and game. Place a saucepan over moderate heat that should only be three-quarters full of water. Skim off the foam carefully until the broth is completely clear. Put salt, turnips, carrots, onions, three cloves, leeks. Bring to a boil as slowly as possible and strain through a thin cloth.
broth in a hurry
“Take 600 grams of beef, cut into three parts, add one carrot, onion, celery, cloves, mix all this with meat, cut into small pieces, put in a saucepan, pour salt water on top, boil for half an hour, remove the foam, strain and you can cook the most delicious rice soup with this broth.”
veal broth
Ingredients:
400 g veal, 800 g veal bones, about 500 g roots, 400 g beef, 3 egg whites.
Cooking: Boil three times, straining the broth with veal roots and veal bones. Prepare a quickdraw, as described above in the recipe “Chicken-Consommé Broth”, replacing the chicken fillet with beef (400 g).
Lamb broth
Ingredients: 400 g of lamb for broth and 400 g for bracing, saffron, dry barberry, roots.
Cooking:
Prepared, like veal broth, lamb stuffed with 5-6 cloves of garlic. Clean the broth with a draw with 1 pound of lamb. In addition to ordinary roots, a pinch of saffron is put in the broth, and instead of crushed pepper, crushed dry barberry is served on the table.
Broth preparation
The liquid basis of the first courses are broths. The broth is a decoction of meat, bones, poultry, fish with the addition of white root, carrots, onions. Extractive substances, proteins, fats, mineral and aromatic substances pass into the broth from the products.
The taste of the broth depends on the ratio of water and product in it, the degree of grinding of the product, the duration of cooking. The amount of water for the broth is determined by the collection of recipes, it ranges from 1.25 to 5 liters per 1 kg of product.
A broth with a lower concentration of soluble substances is called normal (4-5 liters of water per 1 kg of product), with a higher concentration (1.25 liters of water per 1 kg of product). It is recommended to cook concentrated broths, as this saves fuel, it has the ability to use dishes of a smaller capacity. Concentrated broths are convenient to store and transport because they form a jelly when cooled. With 1 kg of product, 1 kg of concentrated broth is obtained. To obtain a normal broth, 1 liter of concentrated broth is diluted with 3-4 liters of hot water.
The quality of the broth, the taste of the first courses depends on the correct use of raw materials, compliance with the norms of its laying (cooking technology).
Bouillon cubes can be used to make broths. In this case, the first dishes are boiled in water without adding salt. The cubes are preliminarily dissolved in a small amount of hot water, and then introduced into the finished first course for 15-20 minutes. before submission. For one serving of the first course (500 g), take two cubes (8 g).
bone broth
For the preparation of bone broth, processed tubular chest, pelvic, vertebral, sacral, beef, lamb and pork bones are used. They are crushed, and veal and pork are fried in an oven to improve the taste and appearance of the broth. Prepared bones are placed in a cauldron, poured with cold water and quickly brought to a boil, removing foam from the surface so that the broth is transparent and fragrant. Cook over low heat with the lid closed. Beef bone broth is boiled for 3-4 hours, and pork and mutton broth for 2-3 hours. For 30-40 min. before the end of cooking, put lightly fried roots and onions, for flavoring - spicy vegetables tied in a bunch. Ready broth is filtered.
meat and bone broth
For cooking, use the bones and meat of the brisket, scapular and subscapular parts, elastic parts of the hind leg weighing 1.5-2 kg.
Broths are cooked in two ways:
І-th way. The prepared bones are poured with cold water, brought to a boil, the foam and fat are removed and boiled at low heat for 2-3 hours. fat. For 30-40 min. before the end of cooking, put lightly fried vegetables, a bunch of spicy vegetables. At the end of cooking, the finished meat is removed, and the broth is filtered.
II method. Prepared bones are placed on the bottom of the boiler, pieces of meat are poured on them, poured with cold water, brought to a boil with strong heating, the foam is removed and cooked at a low boil for 1.5-2 hours, periodically removing fat. The boiled meat is taken out, and the bones continue to cook. For 30-40 min. before the end of cooking put fried vegetables and a bunch of spicy vegetables. Ready broth is filtered.
Cooking sauerkraut soup
Shchi is cooked in meat and bone broth. sauerkraut put out. To stew, the processed cabbage is placed in a cauldron, the broth is poured (20-30% of the mass of the cabbage), tomato puree, fat, bring to a boil and stew for 1.5-2 hours.
Roots and onions are cut into strips or small cubes. Sliced vegetables are browned and added to the cabbage 10-15 minutes before the end of the stew.
Cabbage stewed with sautéed vegetables is put into the boiling broth, boiled for 25-30 minutes, seasoned with sautéed flour, diluted with broth, put salt, spices and cook until tender. If cabbage soup is prepared with potatoes, then it is cut into cubes or cubes and put into the broth first. Shchi can be seasoned with sugar (6 g per 1000 g of cabbage soup). To improve the taste, garlic mashed with salt is put in ready-made cabbage soup.
When on vacation, put a piece of meat on a plate, pour cabbage soup, put sour cream and greens, separately serve crumbly buckwheat porridge, or krupenik, or cheesecake with cottage cheese.
Meat and bone (meat) broth. The broth is made from the bones and meat of domestic animals. For better extraction of nutrients, beef bones are pre-crushed, and pork and veal bones are fried in an oven, which improves the quality of the broth. Pulp of beef brisket, shoulder blades, parsley, as well as pulp
6.1. broths
shoulder blades and breasts of small livestock are cut into pieces of 1.5 ... 2 kg for uniform boiling.
For 1 kg of bones, 4 ... 5 liters of cold water are taken, which is quickly brought to a boil, after which the heat is reduced and the broth is boiled at a low boil: from beef and mutton bones - about 4 hours, from pork and veal bones - 2 ... 3 hours. 2 ... 3 hours before readiness, meat is placed in the broth.
It is not recommended to lay meat and bones at the same time, since when the meat reaches readiness, its further cooking is accompanied by the destruction of some of the extractive substances released from the meat, as a result of which the quality of the broth decreases.
The fat released during the cooking process and the foam formed on the surface are periodically removed. Fat is filtered and used for sauteing vegetables, and curdled proteins - for making sauces.
An hour before the end of cooking, roots and onions are placed in the broth, and salt is added 0.5 hours before the end of cooking. To improve the taste and flavor of the broth, you can use vegetable trimmings, parsley stalks, celery, green onions, leeks, etc. The finished broth is filtered. The cooked meat is cleaned, cut into pieces, poured with a small amount of broth and brought to a boil. When you leave the meat is put in a bowl with soup.
The broth and meat, which were stored in the refrigerator after cooking, are heated before sale - the broth is brought to a boil, and the meat is heated in a small amount of broth.
Bones to extract the remaining nutrients in them should be boiled again in an autoclave. The broth obtained in this way is advisable to use for the preparation of sauces.
bone broth, unlike meat and bone, they are cooked from bones alone.
Fish broth. The broth is prepared mainly from fish food waste (skin, bones, heads, fins), less often from fish. Waste is thoroughly washed, large heads and bones, if necessary, cut into pieces. When preparing fish broth, small fish are gutted and boiled whole, large ones are cut into pieces.
422 __________________________ 6. Production finished products
After boiling the broth, the foam is removed from its surface. To improve the taste, white roots and onions are placed in the broth. The duration of cooking the broth from fish waste is about 1 hour. When boiling the broth from the heads of sturgeon fish, the pulp is separated from the latter after an hour of cooking, and the cartilage is additionally boiled for 1 ... 1.5 hours. The finished broth is filtered, and the pulp and cartilage are crushed and released along with the soup.
Poultry broth. Bones, offal (except liver) and whole seasoned poultry carcasses are used to cook the broth. The bones are pre-crushed. Thoroughly washed raw materials are poured with cold water, quickly brought to a boil, the foam is removed, white roots, onions are added and boiled until tender at a low boil. The cooking time depends on the type and age of the bird and ranges from 1 (for chickens) to 3 ... 4 hours (for old chickens).
The finished broth is filtered, the bird is chopped into portions, warmed up in the broth and placed in a bowl with soup during the holidays.
concentrated broths. For some reduction in the cooking time and fuel economy, raw materials can be boiled in a reduced amount of water. Prepare concentrated broths with a yield of 1 liter per 1 kg of bones, meat products or fish food waste and 5 liters per 1 kg dried mushrooms. In the manufacture of soups, concentrated broths are diluted with boiled water in accordance with the norm of laying raw materials per serving and used, as usual, boiled broths. Concentrated broths are somewhat inferior in quality to usually brewed ones.
Broth concentrates. Instead of meat and fish broths, you can use meat and canned fish, meat cubes, protein hydrolysates.
Meat clear broth. Prepared from meat and bone or bone broth intended for soups. To enrich it with extractive substances, it is advisable to additionally cook in the broth meat products for second courses. The amount of extractives in the broth also increases in the process of its clarification (or pulling) with the help of guys.
To prepare the braces, lean meat of the 3rd grade (shanks, neck) is ground in a meat grinder, poured with cold water, stirred and infused for an hour in cold water.
6.1. broths
To the meat, you can add the juice that flows out during the processing of meat products. When meat is infused, soluble proteins and other nutrients pass into the water. Before the end of the infusion, slightly whipped proteins, salt, a small amount of broth are added to the meat and everything is thoroughly mixed.
Cold fat-free broths are heated before clarification, and hot ones are cooled to a temperature of 50 ... 55 ° C. The guy is well stirred, combined with onions and roots fried on the stove and injected into the broth. When the broth is subsequently heated, the proteins that have passed into it coagulate and adsorb emulsified fat, protein particles and other products that give the usual broth turbidity. After the broth boils, the heat is reduced, fat and foam are removed from the surface, and the broth is boiled at a low boil for about an hour for additional extraction of extractives and gelatin from the draw. The finished broth is degreased and filtered.
For clarification chicken broth use a guy from chopped bones and egg whites.
For quickdraw fish broth use egg whites.
