How to make clear soup broth. How to cook a delicious and light broth

How to make the broth clear if it is cloudy? After all, any soup looks more appetizing if it is cooked in a beautiful transparent broth. But the cloudy broth does not add to the appetizing of the dish at all. Unfortunately, it is not always possible to cook the broth correctly. But there is a way to help correct the situation. You can return transparency to the broth with the help of chicken egg white.

How to make the broth transparent if it has become cloudy, a recipe with step by step photos

Instructions:

1. The broth, which needs to be returned to transparency, remove from heat after boiling and leave it for five minutes to cool slightly.

2. While the broth is cooling, you need to prepare the protein. To do this, carefully divide the egg into two halves and drain the protein from the egg into a small deep plate, remove the yolk, it is not required.

3. Using a fork, beat the protein vigorously, as for an omelette, for a few minutes until it turns into a foam.

4. Now pour the beaten protein into a slightly chilled broth and stir it a little.

5. Next, place the stockpot on the stove and bring it to a boil. While doing this, keep stirring.

6. As soon as the broth begins to boil, remove it from the stove and let it sit for five minutes. Then bring it to a boil again and remove from the stove. In total, this operation must be repeated two or three times.

7. After removing the broth from the stove for the last time, let it cool slightly and remove large parts of the protein mass from its surface with a spoon or slotted spoon.

8. Take another clean saucepan and place a fine sieve on top of it. Cover the sieve with clean gauze folded 4-5 times.

9. Now strain the broth through a sieve with cheesecloth.

Raw egg white in this case acts as a binder. Once in the hot broth, it begins to curl up and combine all the unwanted particles left in the broth after boiling the meat. When filtering, the protein with these particles remains in the gauze, and the broth is cleaned and acquires a beautiful transparency. Then you can use it to make soup or other dish. Remember this simple secret of how to make the broth transparent if it has become cloudy, and your soups will always look attractive and appetizing.

How to make the broth transparent if it has become cloudy at home, simple, quick and tasty!

The broth is the basis of almost all soups. Be it meat or vegetable broth, the broth makes the first course truly satisfying, rich, aromatic and insanely appetizing. Try to cook Ukrainian borscht in the broth that you cooked with all your heart for two to three hours, and in the broth that you cooked on hastily- Feel the difference for yourself.

This recipe can be used for cooking lung soup in chicken broth, if there is no other meat. For example, or. Even the most common pea soup lean, but cooked in clear chicken broth, will be much tastier.

Transparent chicken bouillon can be served as an independent hot dish, sprinkled with plenty of herbs.

Ingredients for chicken broth:

• chicken - in the right amount *
• carrots - 1-2 pieces
• celery root - 300 g (1/4 root)
• onions - 1-2 pieces
• garlic - 10-15 cloves
• bay leaf - 3-5 leaves
• salt to taste

This recipe used whole chicken for a pot with a volume of 7 liters.

In addition to these vegetables and spices, you can use parsley root, dried vegetables (carrots, tomatoes, celery, bell pepper and others), fresh herbs, a mixture of peppers and peas and other spices.

Step-by-step instructions on how to cook clear chicken broth

Wash the chicken thoroughly under running water and cut into small pieces. If you need dietary chicken broth, remove your skin.

Place the chicken in a saucepan, cover with cold water and put on high heat.

If you want a tasty broth, pour cold water over the meat or chicken. You need tasty meat - dip it in already boiling water.

Prepare vegetables and herbs.

Peel the onion, but you can just wash it thoroughly and leave it in the husk. Peel carrots and celery root and cut into large pieces... Peel the garlic and cook other small spices.

Bring the broth to a boil and, as soon as foam begins to appear, quickly reduce the heat. If this is not done, the broth will overboil, and the foam will settle in flakes.

Remove the foam with a spoon. It is convenient to use a special spoon with holes for this.

Then put vegetables and spices in a saucepan, make the fire stronger and bring to a boil again.

Now you can salt the chicken broth to taste.

Keep in mind! The more vegetables and spices, the richer and more "dense" in color the broth will be. If you need a completely transparent one, just put an onion and a little garlic.

When the broth boils, cover it with a lid and reduce the heat so that the broth gurgles slowly and does not spill out of the pan onto the stove.

Simmer for 1.5 hours under the lid.

This is what chicken broth looks like after boiling.

By the way, do not forget to tell your friends on social networks how to cook clear chicken broth - share a link to the recipe.

A properly cooked broth is aerobatics in cooking. The quality of the finished soup, sauce or aspic cooked on it depends on it. And the fish or meat broth itself is already independent dish... It can be served with croutons, pies or adding boiled egg... Unfortunately, sometimes the broth becomes cloudy and loses its appetizing appearance. What to do in this case? How to make the broth clear again?

What determines the transparency of the broth

In many ways, from the products from which it is prepared.

1. The fattier the meat, the more likely it is that the broth will turn out cloudy. During cooking, fats pass into a liquid and form an emulsion with it. The longer the broth is cooked, the more likely the fat will break down into fatty acid and the glycerin and broth will become cloudy.


2. Broth often turns out cloudy from thawed meat than from fresh one. When defrosting, the meat loses juices, which pass into water during cooking. The broth becomes more nutritious and saturated, but some of the proteins curl up, forming a foam, which causes a loss of transparency.


3. If the water boils strongly during cooking, the broth, even from chicken breast, is guaranteed to turn out cloudy. When boiling, small drops of fat and protein flakes are mixed, which form an emulsion and make the broth cloudy.


4. It is important when boiling to remove all the floating foam until it stops forming. Otherwise, the broth will become cloudy.

The fat content of the meat used for cooking affects the clarity of the broth

The quality of meat or fish does not always depend on us, but correct preparation to achieve maximum transparency is in our hands. For this, it is useful to know some rules:

1. Before cooking, the food must be thoroughly washed with cold water, there should be no blood left on it.


2. Food should be placed in cold water if the goal is to cook broth rather than meat. So everything valuable will gradually pass from meat to liquid and the broth will turn out to be tastier and richer. If the meat is placed in hot water, the proteins on the surface will curl up, the pores will close and everything of value will remain in the meat. Good for meat but bad for broth.


3. Bring the water to a boil with strong heat, reduce to low, after removing the foam, cook at minimum. The water should not boil, but only sway.


4. We only cover the pan with a lid, but not tightly, otherwise the broth will begin to boil and lose transparency.


5. After boiling, remove all the foam. We do this until it forms. Most sources advise doing this with a slotted spoon, but better with a spoon, it turns out cleaner. It is also advisable to remove excess fat.

How to cook clear broth for poultry, meat or fish soup

To cook a transparent broth, you need to know some rules and strictly follow the instructions.

1. Prepare food: cut meat into small pieces, bones - clean, chop, get rid of gills and eyes from fish heads, chop big heads too. The chicken can be put in its entirety.

You can not cut the chicken for the broth, but cook it whole

2. Carefully wash the products, but do not squeeze them out so that they do not lose juices.

To prepare the broth, the products are poured with cold water.

3. Bring to a boil over high heat under a tightly closed lid.

To prevent the broth from being cloudy, you need to remove all the foam.

4. Pour in a spoonful of cold water, after boiling, remove the floating foam. We repeat three times.
5. Reduce the heating to the minimum, open the lid slightly or remove it completely. Remove foam and grease from time to time.
6. Put the roots and vegetables and, if necessary, salt: chicken broth - 15-20 minutes, meat broth - 30 minutes before the end of cooking, put salt in fish broth immediately after boiling.

Vegetables and roots will make the broth tastier and more flavorful.

7. Put seasonings and herbs. For broths they make a "bouquet of garni".
8. Cook until tender. You can determine the readiness of the meat. To do this, pierce the thickest edge with a chef's needle or just a fork. If they come in easily, the meat is done.
9. Take out the meat, discard the vegetables, filter the broth through a fine sieve or cheesecloth in 2-3 additions.

Chicken and egg broth is a tasty and healthy dish

"Bouquet Garni" is a mixture of herbs tied with a thread. It is dipped in broth during cooking, then removed and discarded. The classic bouquet includes bay leaves, parsley and thyme. Depending on the recipe, the herbs change.

Garni's bouquet is a spicy herb for cooking broth, tied with a thread

For small seasonings like peppercorns, you can make a knot of cheesecloth or a wide bandage and dip it into the pot. If you are straining the broth, you can put the seasonings directly in the saucepan, then they will remain on the sieve.

To make the broth even more transparent, after boiling, you can cook the dish for 15 minutes, drain the water, wash the meat and dishes again, refill with cold water and cook as described above. It is believed that in this way you will get rid of all harmful substances and antibiotics contained in products. A controversial statement, since in the first 20 minutes most of the nutrients also pass into the broth.

How to cook chicken or breast broth

Cooking time depends on the age of the bird and the size of the piece, from 40 minutes to 2 hours. If a diet broth is being prepared, it is recommended to remove the skin, it contains a lot of fat. If you cook broth with giblets, do not put in the liver, it will give a peculiar taste and may cause the broth to become cloudy.

They say that in order for the broth to turn out golden, you need to use certain kind chicken: skinny and preferably which itself reached on foot 🙂 oh I'm serious. I was enlightened by my father-in-law, who lives in Perm and who always buys a certain type of chicken for the broth, she still does not gnaw bones at all. 🙂 The broth is excellent.

Basis for beef or pork soup

It is advisable to take meat with a bone. A pitted broth is like a song without accompaniment. Ok, but something is missing. You can also cook bone broth, without meat. The bones are pre-chopped into pieces, the tubular ones are cooked whole. Wash the prepared products, clean the bones. Beef broth cooked for 3 hours, pork - 2 hours, bone - 4-5 hours. Salt is added 30 minutes before the end of cooking, then roots and herbs are added.

How to make a delicious fish broth

The fish broth is cooked for no longer than 40 minutes; it is recommended to salt it at the beginning of cooking.

A well-cooked broth must be transparent, with glitters of fat on the surface.

Carrots, onions, celery and parsley root are put in meat and chicken broths, onions and parsley are put in fish broths.

To give the chicken stock a nice golden hue, add onion skins while it is cooking. You can boil the husk in a separate bowl, and then add the broth to the dish. This will improve its color and enrich it with vitamins. Another option is to caramelize the sugar until dark and then pour into the broth. But this is already a matter of taste.

Basis for jellied meat and aspic

For cooking jellied meat, it is very important to properly prepare the products. Since those parts that are not used in other dishes - legs, tails, heads, go to jellied meat, they must be processed before cooking. The set for jellied meat must first be soaked in cold water 3-12 hours to remove excess blood and soften skin. After that, we scrape the meat ingredients with a knife and wash them again.

Next, as usual, put the food in a saucepan, add cold water, bring to a boil, remove the foam and cook over low heat for 15 minutes. But in this case, it is appropriate to drain the first broth. This will not only allow for greater transparency, but also reduce the calorie content of the jellied meat, because we are cooking a very rich broth.

The washed meat is poured with cold water, brought to a boil and, as described above, cooked for 5-6 hours over low heat. A multicooker helps a lot in this process, but if it is not there, it is quite possible to get by with a stove. Vegetables and roots are placed 1 hour before the end of cooking, salt and spices are added in 30 minutes.

As you can see, the preparation of a transparent broth requires attention and reverent attitude. But if for some reason it still becomes cloudy, you need to lighten it.

Jellied broth must be cooked over very low heat, otherwise it will become cloudy

How to lighten cloudy fish, chicken, or meat broth

A guy will help to restore transparency to the broth. From the name it is clear that the guy exists to pull off the turbidity, fat and foam flakes from the broth.

The easiest way to guy is with egg white... Beat the egg white a little with a fork and add a thin stream while stirring into the broth cooled to 70 degrees. Bring to a boil, reduce heat and cook, stirring for 2-3 minutes. The protein will capture all the dregs from the broth and sink to the bottom. It remains only to strain it.

I do not use an egg, but only protein, and sometimes several proteins ... (one per 1.5 liters of broth) it curls up together with grains of meat and foam that create turbidity, in this form it is easier to filter ... but often filter through a paper filter that is used in coffee maker, previously just through a waffle towel

Melwin

Another way is to add diluted water to the broth chopped meat... For broth, minced meat is taken, for chicken - chicken. Mixed with egg white, diluted with a little cold broth or water. The minced meat is added to the broth, mixed, the dish is allowed to boil and boiled for several minutes. The minced meat will be cooked and sink to the bottom. After that, the broth must be filtered through a fine sieve or cheesecloth.

Instead of minced meat, you can use grated carrots, then you do not need to dilute with water. The main principle: there must be a protein in the guy that will bind the dregs.

For fish broth in the olden days, a draw from pressed caviar was used. Now you can do with egg white.

Video: how to cook a transparent broth - a master class from the chef Ilya Lazerson

Now you know how to prepare a transparent broth and how you can restore its transparency. The main thing is to follow the rules and not forget about some of the tricks that even professionals use, because no one is immune from mistakes.

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It is hard to imagine home cooking without appetizing and golden broth. It is good as an independent dish and is the basis for making soups, jellied meat, cereals, meat and vegetable stew, gravy and sauces. Chicken broth is traditionally used to treat a lingering cough, and in order for children to take this "medicine" with pleasure, the broth must be appetizing and rich. A delicious broth is not so difficult to cook if you know some tricks and do not skimp on meat.

How to cook meat broth: which meat to choose

For beef, always choose gobies that are less than three years old. Veal cooks quickly and is ideal for broth because it is healthy, soft, juicy, low-fat and contains a lot of collagen, which produces gelatin when cooked. The best pork for broth is the lean and tender meat of bacon pigs with a very thin layer of lard, and the lamb should be fresh and tender. Chicken broth is made from fresh farm chickens, raised without hormones and antibiotics and not frozen. This is especially important if the broth is intended for baby food or maintaining strength during illness. Rabbit, poultry and its offal, offal, meat bones and smoked meats are perfect for broth. Use of meat different varieties makes the broth more tasty and rich.

Best Bites for Concentrated Meat Broth

The most delicious is obtained from meat with connective tissue, which secretes gelling substances into the broth, making it rich and thick. The cut from different parts of the carcass of the animal is distinguished by the quality and nutritional value, therefore experienced chefs can determine the "professional suitability" of meat at a glance. Ideal for broth is beef brisket, ham and neck, pork and lamb shoulder, lamb ribs, drumsticks, brisket and neck. The rabbit and broth poultry can be cooked in whole or in portions, depending on your cooking preference. It is best to use fresh meat, but it is not always possible to buy it, so meat from the freezer will do. The main thing is that it should be thawed according to all the rules at room temperature.

How to put meat in water

Ideal if you are boiling the broth in spring, well, filtered or bottled water, which must be soft. This is one of the secrets of cooking delicious broth... So, well washed pieces of meat are poured with cold water and put on the fire. Why do we take exactly cold water, and not boiling water? The fact is that when heated slowly, the meat releases extractive substances and saturates the broth with them. If the meat is immersed in hot water, then the proteins immediately curl up, and a film instantly forms on the surface of the meat. It turns out that all the nutrients remain in the pulp. In this case, the meat turns out to be tender, juicy and aromatic, and the taste of the broth, unfortunately, leaves much to be desired.

For this reason, for an appetizing broth, meat is poured only with cold water, and you should not cut it into small pieces. The meat should release its juices slowly to enrich the flavor of the broth. The more water, the less concentrated the broth will turn out - usually up to 3 liters of water are taken for 1 kg of meat with bones.

How to cook clear broth

To make the broth transparent, some housewives pre-soak the meat for several hours in cold water, and then boil it, draining the old water. Naturally, the water will evaporate during the boil, but do not add it, otherwise the broth will become cloudy, and its taste will disappoint you.

Do not allow the liquid to boil vigorously and remove the foam in time, which will settle to the bottom in large, ugly flakes, and the broth will lose its appetizing appearance. A good effect is given by an onion or eggshell - they are added to the water at the beginning of cooking. After readiness, the broth must be drained, otherwise it will be cloudy. And by the way, if you cook the broth only from boneless tenderloin, it will turn out to be much more transparent.

Vegetables, spices and herbs

Carrots, celery root and onions are considered classic additives for making meat broth. For flavor, you can add turnips, garlic, cloves, black peppercorns, assorted roots, and associated bunches of greens. The French flavor the broth with the famous "Bouquet Garni" seasoning, which includes thyme, leek, bay leaf and parsley. If vegetables are first fried in a pan without oil or baked in the oven, the taste and aroma of the broth will be more original and bright. Vegetables are laid half an hour before the dish is ready. Interestingly, if you add onion skins to the water, the broth will acquire a golden color, and a piece of dry cheese will give it an unusual piquancy.

A few subtleties of cooking broth

Before boiling, the pan is tightly closed with a lid, and then boiled without a lid so that drops of evaporating moisture do not spoil the taste of the dish. Fat appearing on the surface is usually removed, and not only for dietary purposes. The fact is that a large amount of fat gives the broth an unpleasant oily-soapy taste. But do not rush to part with this valuable product - you can fry vegetables on it for seasoning soups.

It is good if the pan has thick sides and bottom. This will cook the broth evenly and slowly, which will improve its taste and aroma. It is better to add salt at the very end, because you do not know how much liquid will boil away during the cooking process, and it will be very annoying if the broth turns out to be too salty.

How long does the broth take to cook? Already, mouth-watering smells spread throughout the apartment, and the stomach begins to rumble treacherously, and the household members look impatiently at the clock - when is the lunch time? Veal and rabbit broth is cooked for up to 1.5 hours, until beef or smoked meat is ready, you will have to wait longer - 2.5-3 hours, pork - up to 2.5 hours, chicken - 1-2 hours, and lamb - up to 2 hours ... The main thing is not to overdo it, as the overcooked broth takes on an unpleasant taste.

Another way to check the readiness of the broth is to pierce the meat with a knife. If the knife enters the pulp easily, then the meat is cooked and you can separate it from the bones. The bones are usually boiled for a while, and the meat is either cut into pieces and returned to the pan, or left for a second course. After straining the broth, the bones, vegetables and spices are thrown away - they did their job and gave the dish vitamins, nutrients, taste and aroma.

If you do not have time and need to cook a quick meat broth, you can cook it from chicken, beef, lamb or minced pork... The cooking technology remains the same, and the cooking time is reduced to half an hour. True, it is advisable to let the broth brew for 20 minutes, and then serve. In a multicooker, meat broth is cooked for the same amount of time, but the cooking process is greatly simplified. The foam will still have to be removed, since scientific and technological progress has not yet gone so far as to entrust this responsible task to technology, even the smartest one.

A fragrant appetizing and transparent broth is ready. V old recipes it is advised to pour 1 tbsp of meat broth into each plate. l. Madeira. Or you can do it in a simple way - with fresh herbs, homemade pies, brown toast and toast. You can store broth in the refrigerator for several days, but usually it disappears from there faster - too tasty!

Calorie content: Not specified
Cooking time: Not indicated

Chicken broth is a versatile dish. Many dishes are prepared on its basis. The broth is used for making soups, sauces, jellied meat, gravy. An important criterion for its taste is the quality of the meat used. Therefore, it is advisable to apply young and fresh meat products... Then the broth will turn out transparent, rich and rich. Learn how to cook a delicious clear chicken broth in this recipe.
To prepare chicken broth, you can use any part of the bird: wings, thigh, drumstick, sirloin. The meat must be fresh. Frozen must be left in the refrigerator for several hours to completely defrost. To make the broth rich and strong, use a whole chicken. Usually it takes 5 liters of water, and the output is 3-4 liters of chicken broth. For a lighter broth, use breasts or fillets. By the way, the broth is also influenced by the cooking time. It will be more satisfying, rich, aromatic and insanely appetizing if the chicken has been cooked for 2-3 hours.
Having cooked such a broth, you can immediately use it to prepare any dish, for example, drink it on its own with crackers and sprinkle with herbs, or freeze it in portions for future use.

- chicken drumsticks- 4 things.,
- carrots - 1 pc.,
- onion- 1 PC.,
- garlic - 2-3 cloves,
- allspice peas - 3 pcs.,
- carnation - 2-4 buds,
- bay leaves - 2-3 pcs.,
- salt - to taste,
- ground black pepper - to taste.

Recipe with photo step by step:

Wash chicken drumsticks, remove feathers or their remnants, if any. Dip into a cooking pot, fill with drinking water and place on the stove to boil.




When the broth boils, a foam will appear on its surface, remove it with a slotted spoon, make it slow heat and cook for about 5 minutes.




Then drain the water and rinse the shins.




Put them back in a clean pot and fill with drinking water.






Send them to cook on the stove.




Add the peeled onion, garlic and carrots to the saucepan. You can also add a stalk of celery.




Put bay leaf, allspice peas, cloves.




Bring broth to a simmer. As soon as the first bubbles appear, immediately screw the flame down to the smallest one. A lot of foam will no longer form, but if it appears, then be sure to remove it. Then cover the pan with a lid and cook the broth on the smallest flame for 1-1.5 hours. Season with salt and black pepper for half an hour.






As you can see, making a delicious chicken stock is not that difficult. Before serving, strain it through filtration (fine sieve, gauze) and use as directed. It will be easy to prepare and useful and