ABOUT THE PRODUCT
Soups are a real gem of any menu! They open the meal as a classic appetizer, they are convincing as an intermediate meal as well. A hearty thick soup becomes the main dish, perfectly satisfies hunger.
BROTH AND BROTH CONCENTRATE
The basis of any soup is a nutritious broth. If you need to cook it quickly, you can use bouillon cubes, granulated broth, or ready-made concentrated broth from the supermarket. True soup fans make their own broth from bones, meat or fish, vegetables and aromatic spices. Concentrated broth is broth that takes longer to cook and therefore has a richer flavor and a different texture. Also, concentrated broth often serves as the basis for sauces.
SOUP GREENS
For good soup you need soup greens, which you will find already packaged in the vegetable section of the supermarket. A set of soup greens, as a rule, consists of a piece of fragrant celery root, 1-2 carrots and leeks.
Often, as a supplement, manufacturers offer more onion and a few stalks of parsley. Depending on the region and season, this set may include cauliflower florets, parsley roots, and a piece of kohlrabi.
FOAM OR CREAMY
According to the consistency, thick soups are divided into frothy and creamy. A thick consistency is achieved by pureeing ingredients, such as vegetables with cream. This soup becomes very airy, "foamy". Creamy soups are usually bound with a thickening agent such as flour. As a rule, they have a thicker consistency than frothy soups. IN German cuisine thick soup is called eintopf. It replaces the first and second dishes.
HOW TO THICK SOUP
To give the soup the right consistency, it needs to be thickened. There are several ways to do this:
mix butter soft consistency with the same amount of flour (you will get the so-called flour butter), put this mixture into the broth and bring it to a boil again.
Make a flour based soup.
Mix starch with water and pour the mixture into the broth.
Stir in 1-2 tbsp. l. mashed potato flakes.
Mix 1 yolk with 1-2 tbsp. l. cream or milk. Then, with constant stirring, add to the mixture about 10 tbsp. l. broth. Finally, with constant stirring, the liquid should be introduced into the broth, which has just been removed from the stove (and do not bring it to a boil anymore, because otherwise the egg yolk will curdle).
SOUP PACKS
What would a clear soup be without the backfill? Everyone’s favorite toppings include, for example, thin egg dough, liver and semolina dumplings, brain quenelles, small balls of choux pastry, beaten egg ("seasoned stock"), soup vermicelli, rice, dumplings, or vegetables.
CULINARY TIPS
If you need to boil the broth, place the bones and meat in cold water. Thanks to slow heating, they more actively give off nutrients and the broth is strong. The taste of the broth will become even more intense if you pre-fry the meat and vegetables. If you want to serve the meat from the broth as a separate dish (for example, tafelippitz), put it in already boiling water so that the pores close and the meat retains its juiciness and aroma.
Always skim off the foam that forms when the broth boils with a slotted spoon, otherwise the broth will become cloudy.
Always salt the soup only towards the end, as it becomes more salty during cooking.
If you want to put pasta in the soup as a soup filling, cook them not in the soup, but separately, and add to the soup bowl when serving. Otherwise, the broth will become cloudy.
If you want to use vegetables as a soup filling, put them in the broth 30 minutes before the end of cooking.
To defat the broth, let it cool and skim off any solidified fat. If you don't have time to cool completely, remove any grease with a kitchen paper towel.
To always have some broth in stock, you can freeze the cooled broth.
“When preparing various dishes, it is very convenient when there is a ready-made chicken bouillon. I recommend that you prepare the “fume” (concentrated broth) of chicken in advance and store it in the freezer. Preparing chicken broth helps to save a lot of time during cooking. »
INGREDIENTS
Chicken - 1 pc.
Carrot - 1 piece
Onion - 1 pc.
Garlic - 2 tooth.
Salt to taste
Ground black pepper to taste
STEP COOKING
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Wash the chicken, cover with water.
Wash the onion and, without peeling, put in the broth.
Wash the carrots, peel and also put in the broth.
Put a few black peppercorns and a little salt into the broth.
Remove foam as it boils.
When the chicken is cooked, take it out of the broth and use it in a salad or other dishes.
Reduce the fire to a minimum and evaporate the liquid.
Put the washed, unpeeled garlic into the broth.
When the liquid remains a third of the original, cool the concentrated chicken broth to warm, strain and pour into molds. I used silicone molds.
Put the molds in the refrigerator and, as soon as the chicken broth hardens, remove it from the molds, wrap it with cling film and put it in a bag.
Put the package with frozen broth in the freezer.
Use the broth as needed.
Meat and bone broth white
Products: 500 g of 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.
White meat and bone broth is the base for many dressing meat soups. For the preparation of this broth, meat and bones of various animals are suitable: beef, pork, veal, lamb, etc.
Before cooking meat and bones should be washed with cold water. Then cut the bones into small pieces, put them together with the meat in a saucepan, cover with cold water, cover the saucepan with a lid and cook over high heat. When the water boils, the pan must be opened, remove the foam, salt and, without covering the pan, cook over low heat for 2-3 hours. 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 into the broth, then continue to cook the broth.
The finished broth should be allowed to settle, then strain it through a sieve.
Concentrated meat broth
Products: 1 kg of meat, 1 small onion, 1 carrot, 1 bay leaf, 10 peas of allspice, celery, parsley, 1 liter of water, salt.
To cook a concentrated broth, 1 liter of water is taken for 1 kg of meat. The meat is cut into large pieces and cooked in the same way as meat and bone broth for 2-3 hours. 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.
Poultry broth
Products: 600 g poultry, 1/2 onion, 1 carrot, celery, parsley, 10 allspice peas, 3.5 liters of water, salt.
To prepare the broth, meat, bones, offal (heart, stomach, neck, head, legs, wings, neck skin), whole bird carcasses are used. The meat and bones are cut into small pieces, poured with cold water and quickly brought to a boil. When the water boils, put peeled, chopped and fried roots, spices, salt and cook in an open saucepan over low heat, periodically removing fat. Cooking time (from 1 to 4 hours) depends on the type of bird and its age. When the meat is cooked, it is taken out, and the broth is filtered.
fish broth
Products: 1 kg of fish, 35 g of caviar, 10 peppercorns, 2 bay leaves, parsley, half an onion, celery, 1/4 leek, 3.5 liters of water, salt.
For the preparation of fish broths are used mainly fish heads, fins, bones, skin, small fish. Most delicious broths are obtained by cooking sturgeon fish, pike perch, catfish, sea bass, motley catfish, Pacific hake, zuban, eelpout, blue whiting, ocean crucian carp, prystipoma, meroug, mackerel, notothenia. It is not recommended to use saffron cod, herring, rudd, carp, bream, carp, roach to prepare broths.
Large bones and heads of sturgeon fish are cut into pieces, after removing the gills and eyes. The heads, fins, and bones of the fish are poured over with boiling water and washed well in cold water, then they are put together with the fish in a saucepan, poured with cold water, brought to a boil, periodically removing the resulting foam, add white roots, onions and continue cooking over low heat with low heat. boil 40-50 minutes. The finished broth is allowed to stand for 20-30 minutes, then the fat is removed and filtered.
When cooking broths from the heads of fish of the sturgeon family, 1 hour after the start of cooking, the heads are taken out, the pulp is separated, and the cartilages continue to cook until softened for another hour and a half.
Making fish broth is similar to making meat and bone broth, only the cooking time is much shorter.
mushroom broth
For the preparation of mushroom broth, fresh and dried mushrooms. Dried mushrooms are sorted, washed, poured with cold water and left for 10-15 minutes, then washed thoroughly several times, changing the water, poured with cold water at the rate of 7 liters of water per 1 kg of mushrooms and left to swell for 3-4 hours. Then the mushrooms are taken out, washed, poured with water in which they were soaked, and boiled for 1-1.5 hours without adding salt. The finished broth is drained, allowed to settle and filtered.
The boiled mushrooms are washed again, cut into strips, chopped or passed through a meat grinder and put into the soup 5-10 minutes before the end of cooking.
Concentrated mushroom broth is diluted with hot boiled water or a decoction of vegetables, cereals, pasta and salt. To flavor the mushroom broth, add carrots, parsley root, onions, cut into 3 parts. Ready broth is filtered.
Chicken broth with croutons
Products: 1 chicken (average weight - 1 kg), 1 pc. carrots, 1 onion, parsley, 2.5 liters of water, salt.
To prepare the broth, the chicken must be wiped dry with a towel and singe on gas, chop off the neck and paws, gut and rinse thoroughly.
Cut the stomach, clean and remove the film from it; cut the heart scald the paws, remove the skin from them and chop off the claws; pluck your head; Carefully cut off the gallbladder from the liver. Rinse all offal.
On the chicken carcass, below the breast, make two cuts and fill the legs in them, and bend the wings to the back - this gives the carcass a more beautiful and convenient form for cooking.
Put the chicken and giblets prepared in this way, together with the peeled and cut roots, into a saucepan, pour cold water over it, cover with a lid and put to boil. Remove the foam that appeared at the beginning of the boil with a slotted spoon. Cooking time for chicken is from 1 to 2 hours, depending on its size and growth.
The readiness of the chicken is determined with a fork. If the fork freely pierces the leg meat, then the chicken is ready. Remove the chicken and giblets from the broth, put in another pot and cover.
The broth is served in broth cups or plates. Serve croutons separately on a plate.
Cooking croutons
To prepare croutons, cut white bread into slices 1-2 cm thick and brown in the oven. Croutons can also be cooked with cheese. To do this, sprinkle slices of bread with grated cheese, drizzle with melted butter and brown in the oven.
Instead of croutons, you can serve pies.
chicken broth
Products: 800 g -1 kg of chicken with bones, 1 carrot, 1 onion, parsley, 10 allspice peas, 3 liters of water, salt.
Put chicken with bones in a saucepan, cover with cold water and boil. Open the pan, remove the foam, put the chopped roots, spices and salt. Cook over low heat for 2-3 hours until the meat is tender.
Strain the finished broth.
Hi all! Ciao a tutti!
I want to tell you about another experiment, the result of which shocked me! This time I made chicken broth according to the method Heston Blumenthal (Heston Blumenthal. It must be said that this gifted chef is one of the few holders of three Michelin stars in the UK and apologists for the scientific approach to cooking. He creates smart and interesting recipes, such as, super flavorful rich chicken broth. I want to note right away that the “genius” of this broth is not my merit, I just used all the secrets of Heston.
So we will need: chicken wings(I had ½ kg), skimmed milk powder (2-3 tablespoons), 1 carrot, 2 onions and water. Heston also recommends adding fresh mushrooms but I didn't.
Everything ingenious is simple- we take chicken wings, they are cheap and have a lot of gelatin. Roll them well in milk powder - this is necessary to reveal the taste of the chicken as a result of the Maillard reaction (during baking, the proteins react with sugar, forming a fragrant crispy crust). By adding powdered milk, we increase the amount of protein and sugar, and they are 36 and 52% in skimmed milk powder, respectively.
Now we will send the wings to the oven at 200C until they turn golden. It took me about 30 minutes to get these tanned fellows:
For further cooking, it is better to use a pressure cooker, but I do not have one, and I began to cook in a heavy saucepan with a thick bottom and a tight lid. We shift the wings, add carrots and onions:
Fill with cold (!) Water. Heston also recommends pouring a little water into the container where the chicken was baked, using a spatula to collect all the burnt, let it boil and add it all to the pan. If you have a pressure cooker, the cooking time is 2 hours. I cooked for a little 5 hours on low heat - I just folded everything, poured it, covered it with a heavy lid and forgot it for five hours! Then she cooled, carefully strained and here it is - a brilliant broth with a concentrated taste of real fried chicken! And note that I did not use a drop of oil:
I immediately poured part of the broth into small containers and ice molds and froze, but I put this ½ liter jar in the refrigerator. This amount was enough for two 3-liter pans fragrant soup!!! By the way, after standing in the refrigerator, the broth gelled perfectly:
I think that good housewives do not need to be told what else such a strong broth can be useful for, how many sauces, cereals, vegetables and the most different dishes can be cooked on its basis.
This is the most delicious broth I've ever had, and I'm a big broth fanatic! I highly recommend you make it too!
Everyone Bon appetit! Buon appetito a tutti!
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Broth is a decoction obtained by boiling bones, meat, poultry, fish, mushrooms in water (mushroom decoction). The word "broth" came into our language from French at the beginning of the 8th century. and comes from the verb "to boil, to form bubbles". Depending on the type of products used, broths are distinguished: bone, meat and bone, poultry, fish, mushroom. The broth only from the pulp of meat is very rarely boiled especially for soups. Extractive substances, proteins, fats, mineral elements pass into the broth from the products.
Extractives give taste, aroma and color to the broth. There are two groups of extractives - nitrogenous and nitrogen-free.
Nitrogen extractives include free amino acids, the content of which in the muscle tissue of large and small cattle is up to 1% of its mass, dipeptides, guanidine derivatives (creatine, creatinine, etc.), carbamide (urea), purine bases, etc.
Among amino acids, glutamine plays a special role. Its solutions, even in very low concentrations (0.03%), have a strongly pronounced meaty taste. The sodium salt of glutamic acid (monosodium glutamate) is used as a flavoring seasoning.
Guanidine derivatives (creatine, creatinine), which pass into the broth, also play an important role in the formation of meat taste and serve as indicators of the concentration of meat broths.
Chapter 1. Soups
Purine bases are end products of protein metabolism contained in meat. A large amount of them in food is harmful to the body, especially in old age and in a number of diseases.
Nitrogen-free extractives include glycogen, glucose, fructose, inositol, acids (lactic, formic, acetic, butyric), etc.
All extractives have a juice effect.
The amount of extractive substances varies depending on the breed, sex, age, degree of fatness of the animal. The thermal state of the meat (cooled, chilled, thawed) and the method of defrosting are also important.
The taste of the broth is significantly affected by the amount of collagen converted into glutin, as well as the fat that melts during cooking.
When cooking meat, poultry, fish, broths are obtained that are similar in composition, but differ in the ratio of individual nutrients and organoleptic properties.
Thus, meat and bone broth contains more extractive substances and mineral salts than bone broth, but less fat and nitrogenous substances, the bulk of which is glutin.
The nutritional value meat-bone (meat) broth is largely determined by the type lumpy semi-finished product taken for cooking. So, broths from the hip part of beef contain more extractive substances and less protein compared to brisket broths. They are transparent, have the best taste and aroma, have a strong juice effect. Brisket broths are somewhat cloudy, contain a large amount of protein substances (glutin), which form a colloidal solution in the broths and give the so-called richness, as well as rendered fat.
During cooking, glutin passes into bone broth (it makes up 77% of the dry residue of the broth), an insignificant (compared to the content in meat) part of minerals and fat. Most of the fat collects on the surface and is mechanically removed, however, some of it is emulsified and distributed in the broth. Emulsified fat makes the broth cloudy and impairs its organoleptic characteristics. There are practically no extractive substances in bone broth.
160 Section III. Cooking technology
When cooking fish broth, extractive, mineral and nitrogenous substances also pass into the water. The total amount of soluble substances passing from fish to broth is 1.5-2% of its mass. In fish broths, less than in meat, glutamic acid, purine bases, dipeptides. A feature of fish broths is the content of a significant amount of amines, especially in broths from marine fish, and methylguanidine - a strong base, in high concentrations, which has a toxic effect on living organisms. The nitrogenous substances of fish in the broth are mainly represented by glutin: the amount of emulsified fat is negligible. The mineral composition of the broth largely depends on the type of fish.
According to organoleptic indicators, the best quality broths are obtained from freshly caught freshwater fish (perch, pike perch, ruff, etc.), as well as from sturgeon and salmon fish. It is not recommended to cook carp, bream, carp, roach, as the broth from them has a bitter taste.
Bone broth. For its preparation, food bones are used. Food bones include: beef - articular heads of tubular bones, thoracic, vertebral and sacral; pork and lamb - vertebrates, chest, pelvic,
1 tubular and sacral. Broths are not prepared from the costal and shoulder bones of beef carcasses, they are handed over for technical processing. Vertebral bones are used to make sauces.
The vertebral and flat bones are cut across into pieces 5-6 cm in size, the articular heads are cut into several pieces, the tubes are left intact. Beef bones of young animals and pork are lightly fried in an oven (30-45 minutes at
1 temperature 150-200°C) to improve taste and appearance
; broth. The melted fat is drained and used for pass-
I picking vegetables.
Prepared raw bones are poured with cold water, and fried bones are hot (70-90 ° C) and boiled at a low boil. During the cooking process, foam and fat are removed from the surface of the broth. The duration of cooking broth from beef bones is 3-4 hours, from pork and mutton bones - 2-3 hours. With longer cooking, the taste and aromatic qualities of the broth deteriorate. 30-40 minutes before the end of cooking put parsley (root), baked onions and carrots, salt. Carrots and onions, cut lengthwise into several parts, are placed on preheated, clean, dry pans and baked until light brown.
Chapter 1. Soups
crusts, avoiding burning. You can also put stalks of parsley, celery, dill, onion trimmings, carrots, white roots into the broth. Ready broth is filtered.
Bone broth can be prepared concentrated. The yield of concentrated broth is 1 liter per 1 kg of bones. When preparing soups, such a broth is diluted with water to the required volume in accordance with the rate of laying raw materials per serving. So, at a rate of 100 g of bones, 100 g of concentrated bone broth should be taken per serving.
Meat and bone broth. It is prepared in the same way as bone broth, but 2-3 hours before the end of cooking, put pieces of meat weighing 1.5-2 kg. This provides higher taste qualities of not only the broth, but also the meat. In addition, the broth is more transparent. To prepare the broth, beef is used (shoulder, sub-shoulder parts, brisket, dressing for carcasses of the I category of fatness), veal (brisket), lamb (shoulder, brisket), pork (shoulder, neck, brisket). Cooking time for beef - 2-2.5 hours, lamb and pork - 1.5-2 hours.
At the end of cooking, the finished meat is removed, the broth is filtered.
Bird broth. For its preparation, bones, offal (heart, stomachs, necks, heads, legs, wings, skin, necks), whole bird carcasses are used. The bones are finely chopped, the carcasses are seasoned, poured with cold water, quickly brought to a boil, and then cooked until cooked at a low boil for 1-2 hours. During the cooking process, the foam and fat are removed. 30-40 minutes before the broth is ready, parsley (root), carrots and onions are added to it. Ready broth is filtered.
If bones, offal, whole carcasses are used at the same time to prepare the broth, then bones and offal are first boiled, and then whole carcasses are put in accordance with the timing of their cooking.
Fish broth. For its preparation, fish and fish food waste (heads, fins, skin, tails, bones) are used. Large heads and vertebral bones are cut into pieces. Previously, gills are removed from the head, and eyes from large heads.
Prepared food waste is poured with cold water, brought to a boil, the foam formed on the surface of the broth is removed, parsley (root) and onion are added.
162 Section III. Cooking technology
chat and cook at a low boil for 40-50 minutes. Ready broth is filtered.
When cooking the broth from the heads of sturgeon fish, one hour after the start of cooking, the heads are taken out, the pulp is separated, and the cartilages continue to cook until softened for 1-1.5 hours. The finished broth is filtered.
From food fish waste, you can cook a concentrated broth with a yield of 1 liter per 1 kg of raw materials.
Mushroom decoction. Prepared from fresh or dried mushrooms. Dried mushrooms are poured with water and left in it for 10-15 minutes, and then washed several times, changing the water. Thoroughly washed dried mushrooms are poured with cold water (7 liters per 1 kg of mushrooms), left for 3-4 hours to swell. The mushrooms are taken out, washed, poured with water in which they were soaked, draining it not completely (there may be sand at the bottom), and boil until soft for 1.5-2 hours. Filter the finished broth. Boiled mushrooms are washed to remove sand residues, after which they are chopped, or chopped, or passed through a meat grinder and put into the soup 5-10 minutes before the end of cooking.
For the preparation of dressing soups at pre-cooking enterprises, you can use semi-finished products of concentrated bone broth and broth with gelatin, produced by specialized workshops or procurement enterprises.
Bone broth concentratedfrom beef bones or bones beef and pork is cooked in accordance with TU 28-24-84. Its technology is not significantly different from the traditional one. To get 100 kg of ready-made broth, take 190 kg of bones. The finished broth is poured into functional containers and intensively cool. Cooled The broth has a jelly-like consistency. Its shelf life is 48 hours at a temperature of 4-8°C.
At the predpriyatiy-preparatory concentrated broths in the preparation of dressing soups pre-bred in boiling water in a ratio of 1:3.
Bouillons with gelatin(chicken and meat) are prepared in accordance with TU 28-25-84. In ready-made chicken or meat broth obtained by boiling meat or chicken for cooking enterprises/ introduce swollen gelatin (1% of the mass of the broth) and boil for 3 minutes. The broth is then poured into functional capacity, intense cool down and store: meat- no more 48 hours, chicken- no more 24 h at 4-8°C..
At pre-cooking enterprises, chicken broth with gelatin is used to prepare dressing soups and sauces without dilution.
Chapter 1. Soups
Meat broth with gelatin is preliminarily diluted in boiling water in a ratio of 1:1.
Can also be used in soups bouillon cubes and powders.
The industry produces bouillon cubes for meat, chicken and mushrooms.
Dry broth concentrates have been used for a very long time. The Charter of the Russian Navy (1797) already mentions "dry broths for cooking soups."
Powders are prepared by evaporating concentrated bone broth (yield of dry residue is approximately 6%). The dry residue is mixed with salt, chopped dry roots and herbs.
When using bouillon cubes and powders, soups are boiled in water without salt. Cubes or powder are preliminarily dissolved in a small amount of hot water, introduced into the finished soup 15-20 minutes before the holiday.
