Learn how to properly cook the broth. Riches, but almost transparent. sharing a secret

Here and so from the very beginning at the table my time moaning so that no longer wanted to cook soup for the guests... But then taught how to properly cook meat broth, that he and rich and tasty and seemingly transparent and very appetizing.

We went on holiday once to distant relatives far away. They finished building finally. The house is equipped and ready to receive a visit relatives in large numbers - so we were told, and we decided. Had not talked about that, we live far apart. Therefore, many do not know about each other, including tastes.

The first family dinner I cooked with the mistress of the house. I cook first and second courses, and it is - several kinds of pies and salads. Well, our men at this time talked for fishing.

Gala dinner for me did not work the first night, I was severely disappointed. Soup on the bones of my owners of the house were not there. They said that appearance is not pleasant, and the taste too. The horror of it with me after these words create.

But then a relative calmed me, saying that from them I will not leave until you learn to cook the meat on the bone broth.

The most delicious soup and my favorite - it's on the bones. With that, I love to mix beef and mutton. Pork is not very much, and relatives, as it turned out, and did not eat it. That agreed tastes.

The next day I was in a cook-trainee was the hostess, she studied how the bones CORRECT cook the broth, so he turned transparent, but at the same time nourishing flavorful.

First we fill the meat and bone boiling water and boil for 5-7 minutes. That's about the time I usually boil skim thoroughly. But they do not do that, just after 5-7 minutes boiling poured whole broth, with it, once again bay boiling water and immediately decanted. It turned out that we are washed with the meat of bad plaque on which the stock and get me hazy.

Boneless meat after washing should be deferred and add to the pot only 1.5-2 hours after boiling bones. Then pour the cold water and boil already at a very low heat for 3-4 hours. The fire should be so weak that the water has always been on the verge of boiling, but not boiling, and a little play.

After 3 hours, or a maximum of 4, you can add carrots, divided lengthwise into 4 pieces. Depending on the size of the pan can be 1-3 carrots. You can onions. Pokipit half an hour and then you can already add all the other ingredients: potatoes, fried, spices (lavrushku, pepper).

And if the meat broth is not always possible, and the time to prepare, you can just vegetables. To vegetable broth prepared in the same nourishing and tasty, it is necessary from halved vegetables (more carrots, onions, beets can) cook the broth for at least 30-40 minutes.

But in addition to vegetables in a broth necessarily at the very beginning it is necessary to add the celery, a little cilantro and other herbs. Vegetables in water should be plenty. Through 30-40 minutes vegetables filtered and deleted. And the remaining full-bodied and rich broth is an excellent base for soup without meat.

That's the whole secret! Just the other secrets:

How to bake or boil the potatoes are flavored in 3 minutes? She would not have guessed

How to grow on a windowsill long hot peppers

Acute winter snack with a "twist". Other recipes do not recognize