Transparent beef broth - a recipe for how to cook delicious meat broth. Meat broth - the best recipes. How to properly and tasty prepare meat broth

Just as theater begins with a hanger, so the cooking of a delicious soup “starts” not at the stove, but in a store or market, at the time of purchasing meat for the broth. In this article I will tell you, how to cook delicious broth to preserve all the beneficial substances and prepare first courses and sauces that will delight your household. So, what do you need to make a delicious broth?

Cooking the broth- where to begin

To make delicious broth, first you need to decide on the meat - the broth can be cooked from beef, pork, turkey, rabbit, chicken, it all depends on your culinary ideas.

The rich taste and strength of the broth is given by gelling substances contained in bones and connective tissue, so without a doubt, choose meat on the bone with film and veins. The best meat for broth is beef, pork or lamb brisket, shoulder blade or shank.

To cook broth for aspic, housewives often use parts with a high content of cartilage tissue - the head, ears or shanks. The bird or rabbit can be cooked whole or pre-cut into pieces.

The most delicious broth is obtained from fresh meat, but for first courses you can also use frozen meat, first defrosting it at room temperature.

The second component of proper broth is water. Bottled or filtered water is suitable for its preparation; regular tap water may contain unwanted impurities that can spoil the dish.

How to properly prepare meat and bone broth

Depending on the purpose and method of preparation, brown, strong and clarified meat broth are distinguished. The main aroma and taste of the dish is given by extractive substances, which are abundant in bone and connective tissue. During the cutting process, meat for broth should not be freed from films, cartilage and tendons - these are the components that will provide richness to the broth, aroma and unsurpassed taste.

The next step is to take a large saucepan, fill it with water and put it on the fire. The advice that a rich broth could only be obtained by placing meat products in cold water is hopelessly outdated. With this method, most of the meat juice goes into the water and curdles when boiling, forming an unappetizing foam, which we patiently remove. And if you put meat in water heated to 60 C, most of the valuable substances will remain inside and gradually pass into the broth during cooking. And there will be less foam.

The meat is placed in the broth as a whole piece; for a three-liter pan of future soup or borscht you will need about a kilogram of meat products on the bone. Before preparing meat and bone broth, take the time to fry the meat components in the oven for half an hour until golden brown. This will help get rid of excess fat and give the dish an amazing flavor.

By the way, nowadays it is better to cook “secondary” broth. This especially applies to poultry meat, which is stuffed with various antibiotics. But in some cases, this also applies to so-called red meat - beef or pork.

So, you need to cook the meat as follows: fill the meat with hot water (about 60 degrees), bring to a boil, boil for 1-2 minutes and drain the first broth, also remove the remaining foam from the pan. Pour hot water over the meat again and now cook the “secondary” broth until the meat is cooked.

This will not affect the richness of the broth, but will help remove harmful surface impurities.

How long should you cook meat for broth?

A strong broth from meat is obtained by gradually transferring extractive substances contained in bone and connective tissue into water. Meat and bone broth is cooked from an hour to two, depending on the type of meat and the size of the piece. When using a piece weighing up to a kilogram with a small amount of bones and tendons, the broth cooking time is 60-90 minutes. At the moment the liquid boils, it is necessary to remove the foam from the surface of the broth, otherwise the broth will be cloudy.

To clarify the broth, you can use raw whites - they are beaten with a small amount of water and poured into the boiling broth. After coagulating the egg mass, the liquid is filtered.

After the water boils and the foam is removed, reduce the heat and simmer the broth at a low simmer. The fat that forms on the surface should also be skimmed off periodically - it gives the broth a greasy taste. This fat can be used to sauté vegetables for soup. Salt the broth shortly before the end of cooking. Seasonings for the broth improve the color and aroma of the dish - add an unpeeled onion, whole carrots and celery or parsley root, peppercorns and bay leaves to the pan. An hour after the start of cooking, the vegetables can be removed - they have already given up their color and aroma.

Rich meat brothready - what next?

The finished broth can be used immediately for cooking, making sauces or gravies. The cooled broth must be strained; it can be stored in the refrigerator or frozen for future use, poured into plastic containers. You can also use broths for making sauces. Sauces made with broth are very tasty - bechamel, tomato, sour cream.

The remaining broth can be used for stewing vegetables, preparing aspic, in dishes such as risotto or satsivi. Or you can simply heat up the broth, season it with fresh herbs and serve with a boiled egg and pies - your family will rate this dish “excellent”!

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As statistics show, often even experienced housewives do not know how to cook broth correctly. Many people simply put a piece of meat in a pan, fill it with water, and then completely forget about everything while sitting in front of the computer. At best, they skim off the foam and wait for the meat to cook. It is not surprising that the meat ends up tasteless, under-salted, tough, and the broth is bland and odorless. How to cook broth? This question can be answered by looking at cookbooks. All serious, thorough books open their first pages with recipes for various broths.

Broths are the alpha and omega of cooking, without which it is impossible to prepare soups, sauces, clear jellies, jellied meats, risotto and many other dishes that make up the treasury of world cuisine.

Modern city dwellers are in a constant state of time pressure. Therefore, for many, there is a great temptation to buy ready-made cubes of chicken or beef broth, dilute them in water, throw in noodles - and the soup is ready. However, those who care about the contents of their own plate are unlikely to like this compromise. In fact, the question of how to cook the broth is not urgent. A few tricks and knowledge - and in the end the perfect broth is ready.

Types of broths

In the article we will look at how to properly cook broth, what types they are, how to store them, and so on. Broth is a decoction of meat, vegetables and fish. If you prepare it according to all the rules, it has a pleasant, rich taste, and also has a number of healing properties.

Most often it is used as a base for soups, main courses, for cooking rice and other cereals, but the broth itself is very tasty.

Basically, broths are made from bones with a small amount of meat and the addition of vegetables, seasonings, and aromatic herbs. Decoctions are:

• Chicken.
• Meat.
• Fishy.
• Vegetables.
• Mushrooms.

In addition to these basic ones, there is also dashi broth, which is prepared from seaweed and dried tuna, as well as the famous Chinese soybean brine Low Soy, which is used a certain number of times. The meat is boiled in it, after which the broth is not poured out, but left until next time. If stored correctly, it can be used forever.

In countries rich in seafood, broths are often prepared from the shells of shrimp, crayfish and other types of crustaceans. These bases are great for preparing dishes such as chowder, curry and so on.

Let's look at the recipe below for how to cook broth, and all the ingredients that are needed to cook it.

Water

It would seem that there is nothing to talk about water. Without it, it is impossible to prepare almost any dish, especially a decoction. But not everyone knows how much water to take or how to cook the broth to make it tasty.

For this dish, you need to take tasty, soft water without any impurities. It is also necessary to take into account that during the cooking process the water will boil away, so first it is taken more than the required volume of the finished broth.

If you gradually add water to replace what has boiled away, the broth will turn out tasteless. However, if there is no other way out, and there is not enough water, then it is better to add boiled water.

Broth base

The base or base of the broth is the bones. These are either meat or fish bones, which provide a rich flavor. They need to be chopped, then you will get a wonderful decoction. Sometimes meat is added along with the bones, but this is not the right approach.

The meat gives its flavor to the broth, so this cooking method is justified only in one case: if you need to prepare a soup based on meat, for example, borscht or cabbage soup. In all other cases, this is not permissible. It is better to cook the meat in ready-made broth.

If the broth is fish, then take the fins, bones, head and tail of the fish, after removing the gills. In vegetable broth, the basis is the vegetables themselves, roots and spices.

How to cook chicken broth?

The most popular is, of course, chicken broth. It fits perfectly into the preparation of most soups, sauces, and risotto. It is used to prepare dishes with seafood and fish.

For one kilogram of chicken bones you need to take one onion, one carrot, several cloves (preferably unpeeled) garlic, two or three sprigs of parsley, a little celery, bay leaf, salt to taste and half a teaspoon of black peppercorns. This is the recipe that is in cookbooks. Many people like to add one apple, cut in half.

How long does it take to cook chicken bone broth? If you follow the rules, then this is three hours, since the broth is put on low heat.

Place the bones in a saucepan, add water and bring to a boil. A few minutes before boiling, foam will appear on the surface of the water, which must be removed. In fact, foam is a protein contained in meat and bones that comes out when heated. The foam is not dangerous; it is removed so that the broth looks attractive. If this is not done, the foam will disperse in the water and the broth will turn out cloudy, and this often becomes the reason for refusing the dish.

It is known that the hotter the water boils, the faster the foam forms, so a note to housewives who do not know how to cook chicken broth is that it should be cooked for at least three hours. Alternatively, you can use a slow cooker, in which the broth turns out perfectly transparent, like a drop of a tear.

After removing the foam, add chopped vegetables, parsley sprigs and black peppercorns to the pan. You need to add salt to the broth shortly before the end of cooking. All that remains is to strain the broth, and it is ready.

If you bake or fry chicken bones in a frying pan or grill before cooking, you will get a red, richer broth.

How to cook beef broth?

As with chicken, beef broth can be white or clear and red. Let's consider each case separately.

For white beef broth, you need to take a kilogram of beef or veal bones, add one and a half liters of water and put on fire. After skimming the bones, add one onion, half a leek, one carrot, a stalk of celery, three unpeeled cloves of garlic, one hundred grams of celery root, parsley, a little thyme, two bay leaves, a little allspice and black peppercorns, three cloves and salt to taste.

How long does it take to cook beef broth? The white broth from this type of bones is cooked in the same way as chicken, the only difference is in the time. This decoction must be boiled for four or more hours.

Red beef broth

To prepare red broth, all the ingredients, that is, bones, vegetables and roots, must be baked. If the stove has a grill mode, then it is better to use it. To do this, beef or veal bones along with pre-coarsely chopped vegetables must be placed in a prepared baking sheet and placed under a preheated grill.

During half an hour, while they are baking, the ingredients must be turned over until they are covered with a golden crust on all sides. Then the contents of the baking sheet are taken out, placed in a pan, filled with cold water and after removing the resulting foam, which in this case is not enough, vegetables and roots are added. All this is placed on medium heat. In four hours the broth will be ready, all you have to do is strain it.

Aspic

This dish is a decoration for the New Year's table. Many people are interested in the question: how to cook jellied meat so that the broth turns out clear? There are several rules that it is advisable to follow during the cooking process.

Of considerable importance is how the meat is processed, how long the jellied meat is cooked, and what forms it is put into. If during cooking the broth still turns cloudy, then there is no need to panic. There are several methods for lightening it.

Often, jellied meats are prepared from different types of meat and fish, but the main indicator of a successful dish is the transparency of the broth and how well it has frozen.

How to prepare clear jellied meat?

Let's take a closer look at how to cook jellied meat so that the broth is clear. First of all, you should choose the meat itself. Usually they take pork and beef, it is desirable that the meat has veins and skin. This is necessary for a rich broth. And naturally, as many bones as possible are put into the broth.

Before cooking jellied meat, the meat and bones are immersed in water for 3-5 hours, then it is thoroughly washed under running water, and the skins (for example, pork legs) are carefully scraped and shaved.

Pour cold water into a large saucepan, add bones and meat, and cook over high heat until foam forms. After foam appears, drain the water. This is necessary to ensure that the broth is clear. The pan in which the meat was cooked should either be replaced or thoroughly rinsed so that no protein formations remain.

Then place the meat and bones in a clean pan and add water so that it covers the meat by two to three centimeters. Reduce the heat to medium and constantly skim off the newly formed foam with a slotted spoon. After the foam stops forming, turn the fire to its lowest setting and cook the jellied meat for five to six hours.

When are supplements added?

Additives such as onions, carrots, celery, black peas and bay leaves are added an hour before the end of cooking. You need to salt the jellied meat half an hour before the process is completed.

After the meat is well cooked, it is removed and cut. It is advisable to cut into small pieces, and strain the broth through a colander and gauze folded in several layers. All that remains is to put the ingredients into molds.

Place beautifully chopped carrots, herbs, a boiled egg (optional), as well as chopped meat into the prepared trays and fill with broth. After this, the forms are put away in a cool place and served to the table after a few hours.

If the broth turns out to be cloudy, there are several ways to clarify it.

How to clarify broth?

You need to take two eggs, separate the whites from the yolks and beat the whites. Add beaten egg whites to half a glass of cold water and pour it all into the boiling broth. The whites will curl up and attract the remaining foam. Everything will float to the surface and then using a slotted spoon you can easily remove the excess.

If the broth is slightly cloudy, then it can be lightened using a pinch of citric acid.

In his large theoretical article about I described in detail the technology for their preparation and what you should pay attention to when cooking so that the broth turns out clean and transparent.

But what to do if your broth, due to mistakes made, still turns out cloudy? Is it possible to make it look amber-transparent? Of course you can!

In this article, I will tell you in detail and clearly show you my favorite, proven and 100% reliable method of purifying broth.

For this experiment, I intentionally made the cloudiest veal stock I could make. Oh, and it wasn’t easy for me to do this due to my reverent attitude towards the original quality of the broths!

And this is how it turned out: rich, thick, aromatic, but completely cloudy, absolutely unsuitable for use as a base for clear soups.

We will fix it!

To clear the broth, I always use a drawdown made from egg whites and shells. Protein and shell are an excellent absorbent, which, like a sponge, absorbs the smallest particles of meat turbidity.

I recommend the following proportion: for 3 liters of cloudy broth, take the whites and shells of 2 large eggs. Accuracy is not important here; the amount of shells and proteins taken depends on the degree of contamination and the total volume of the broth that you are going to clean. If you need to clear a smaller amount of broth, then use the proportions as a guide, taking the white and shell of 1 egg for 1 liter of cloudy broth.

The shells should be thoroughly washed to remove any possible dirt, finely crushed, and the whites should be beaten into a fluffy foam. You can add a little lemon juice to the whites when whipping - this will make the protein foam fluffier and more stable (if you suddenly forgot or don’t have any juice on hand, that’s okay).

Strain the broth into a saucepan through a fine sieve lined with several layers of cheesecloth. For greater clarity of the experiment, I skipped the straining stage.

Bring your strained but still cloudy broth to a temperature of 60-65 0 C on the stove.

Add crushed eggshells to the broth and pour in the whipped whites. They will decorate your broth with such a beautiful snow-white cap.

Continuing to heat the broth, stir the contents of the pan with a spoon. At this stage, you can already notice cloudy flakes that are pulled away by the foam from the whipped egg whites.

Continuing stirring, bring the broth to a boil. Let it boil for about 5 minutes.

The boil should not be intense, otherwise your protein foam will run away from the pan; but still, bubbling must be present - this ensures that the cloudy foam is absorbed by the egg white.

Brrr, look how many cloudy meat flakes the egg foam has collected!

Turn off the heat on the stove and let the broth “rest” for 15-20 minutes. During this time, a cloudy sediment of heavy meat flakes and eggshells will fall to the bottom of the pan.

You can already see that “the patient is more alive than dead.”

Carefully and neatlyUse a spoon to remove any protein foam from the surface of the broth. This is very easy to do because the egg white has curdled.I became dense.

What do you think of the resulting color of the broth?

Now, carefully, trying not to disturb the heavy cloudy sediment at the bottom of the pan, strain your broth through a fine sieve lined with several layers of gauze.

All sediment should remain at the bottom, which is what we needed. We throw it away without regret!

If everything is done carefully, then one stage of cleaning the broth is enough. In case of errors or if necessary, you can repeat the cleaning procedure 2-3 times.

And here he is, the handsome broth! Absolutely clean, transparent, amber, pleasant color! It remained just as strong and rich, and did not lose any of its taste.

The result has been achieved! Hooray!

I hope you found this article helpful and may all your broths be excellent from now on!

so as not to miss all the delicious things!

I will also be glad to receive feedback on your cooking experience based on the materials in my article.

Broth - everyone knows this word. But how to cook it correctly? You can evaluate the skill of the cook by the ability to prepare it aromatic, transparent and rich.

If we want to cook any soup, first of all we cook it - this is the basis of the basics of home cooking. And then we add vegetables and cereals to it. But it can also be used in preparing a variety of sauces, cereals, stews and many other dishes.

To cook it delicious, you first need to choose the right meat.

For chicken, it is better to take a young chicken that has not been frozen. This chicken will turn out transparent and rich. It will not be possible to cook it tasty from old chicken or chicken. Almost all parts of the carcass are suitable for cooking. There is no consensus on which part is tastier to cook from.

For a rich meat option, it is better to use fresh or chilled hind quarters, brisket or shoulder, preferably meat from young bulls. It is more tender, juicy and non-greasy. Plus, it cooks much faster. For borscht, sauerkraut soup and kharcho soup, you can use fattier meat.

If you cook it from veal, it turns out tender and pleasant to the taste, but not transparent enough. If you cook soups based on it, which are seasoned with tomato paste or various dressings, the soup will turn out delicious.

It is also good to use lamb for cooking. Many soups of oriental cuisine are prepared on their basis. There is an opinion that lamb has a certain “specific” smell, maybe it does, it’s hard to argue with the opinion. But you can’t argue with the fact that the broth invariably turns out tasty, rich and very healthy. In addition, spices are always used in oriental cuisine.

1. Choose the right meat. There is no need to cut it, it should release its juices gradually, slowly. If you cook it from chicken, it is advisable to remove the skin from it - it may make the dish too greasy.

2. Pour enough water so that you don’t have to add more later. The ratio is approximately this: for 3 liters of water, 500-600 grams of meat. If the meat is stringy and old, then you need to pour more water, taking into account the fact that the water will boil away.

3. Do not add water during cooking. This deteriorates the taste. And also do not cook for too long, as this will make it darken.

4. Place the meat in the pan only in cold water. Bring to a boil over moderate heat, so the meat heats up gradually. Cook over low heat without a lid so that the evaporating water does not drip back into the pan and spoil the taste. It’s more like it’s not boiling, but rather languishing. If you cook it over high heat, it will become cloudy and its taste will also be lost.

5. During the cooking process, foam should be removed. We begin to remove the foam when the contents of the pan have not yet begun to boil. We remove it both when it boils and during the entire cooking process. If this is not done in a timely manner, the foam will soon settle to the bottom of the pan in the form of flakes, which will ruin the appearance of the dish. Remove foam adhering to the walls of the pan with a damp cloth.

6. We also remove excess fat throughout the cooking process if we are preparing it for soup. And all the fat, if we cook it transparent. It should be removed with a paper towel, as it gives the dish an unpleasant greasy taste.

7. 30-40 minutes before the end of cooking, add vegetables - they will make it more flavorful. Vegetables and herbs are designed to enrich the taste and aroma of the dish. Onions, carrots and celery are best suited - this is a classic “vegetable composition” for meat broth. For a two to three liter pan, one medium onion, small carrot and celery root are enough. But it’s better to add spices (bay leaf, allspice, dried thyme) 7-10 minutes before the end of cooking, otherwise it will taste bitter.

8. Salt about half an hour before cooking.

9. Cooking time over very low heat after boiling depends on the size of the piece, the toughness of the meat, the age of the animal and the desired strength of the broth that you want to achieve. So, for example, it will reach readiness in 1-1.5 hours if you use 1 kilogram of meat from young bulls, and in 2.5-3 hours if the meat is from adult beef. From pork - after boiling, cook for 1.5-2.5 hours, from lamb - 1.5-2 hours, from chicken - 1-2 hours.

10. After cooking, you need to remove the meat and vegetables from it and strain it through a fine sieve or a linen napkin soaked in water and wrung dry so that it is transparent and to prevent small fragments of bones from getting into the dish. Vegetables and bones can be thrown away, because they have already given all their taste and aroma to the dish, and they no longer have any value

Secrets of making tasty and light broth

If you are forced to use frozen meat, then you need to be able to defrost it correctly. The optimal way is to wash the meat with cold water and place it in a closed container for 2-3 hours. Do not use a microwave or hot water for this.

To cook a delicious broth, use a pan with a thick bottom and, if possible, thick walls. This will ensure gradual and even heating. And the meat will most fully give away all its beneficial substances.

It should not boil strongly - the movement of the liquid should be barely noticeable. If your stove is difficult to adjust so that the desired temperature is maintained, try placing the pan in the oven, preheated to a temperature of 100–110 degrees.

It is better to add no more than a pinch of salt to it or not at all: when cooking, more liquid may evaporate from it than you expected, so it runs the risk of being oversalted. It is better to salt the dish that you plan to cook based on it.

How to make diet chicken or turkey broth

Dietary broth is made from chicken or turkey meat. It is useful for sick people or people on a diet.

It needs to be cooked in a special way. Be sure to remove the skin from the bird, remove all subcutaneous fat, add cold water, and bring to a boil over high heat. Then remove the bird from the pan and drain the water. Wash the pan, wipe dry, put the bird in it, add fresh water and cook in the usual way. With the first water, the remaining fat is almost completely removed along with the cholesterol it contains, while the healthy protein is completely preserved.

Bon appetit!

Chicken broth soup is a classic dish that has been familiar to us since childhood. During the cold season, a fragrant, hot potion will not only satisfy your hunger, but also help you warm up. The dish, at first glance, is very simple, but experienced housewives know special secrets and subtleties. Properly cooked chicken broth is an excellent base for a variety of soups.

How to make chicken broth

The taste and concentration of the broth largely depends on the bird, so try to buy homemade soup chicken - this way the soup will bring maximum benefits. The rich liquid can be obtained from a whole bird or from a piece of meat with bones. You should not cook broth from just chicken fillet. Try to fill the bird only with cold water, and after boiling, skim off the foam and add vegetables.

Chicken Broth Recipes

After reading the recipes, you will not have a question about how to prepare chicken broth. A low-calorie dish can be included in the daily diet. Add seasonings, vegetables, grains and other additives to the broth to your liking. Before cooking, wash the chicken thoroughly under running water and, if necessary, cut into small pieces.

Chicken

• Cooking time: 65 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 36 kcal/100 g.
• Purpose: lunch.
• Cuisine: Russian.

If you don't know how to make chicken broth, try this method. The liquid can be used as a base for soup, or consumed as an independent dish. The broth has valuable nutritional properties and is rich in protein. To make the dish even healthier, the first broth is drained during the cooking process. This helps reduce the amount of purine bases.

Ingredients:

• chicken – 1.5 kg;
• salt - to taste.

Cooking method:

1. Place the whole bird in a pan and add water. Let it cook.
2. Avoid strong boiling. If foam appears, remove it with a slotted spoon.
3. Add salt, reduce heat, cover the pan and cook for about an hour.

From chicken breast

• Cooking time: 1 hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 113 kcal/100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Chicken breast broth is a low-calorie first course that can be given to children on a diet. Give preference to poultry, then your dish will be richer and acquire a pleasant golden color. You can place the boiled breast in the broth when serving or serve separately. Place fresh herbs on the plate to make the first dish even tastier.

Ingredients:

• chicken breast – 200 g;
• salt – 5 g;
• dill – 5 g.

Cooking method:

1. Pour water over the chicken, add salt, and place the container over medium heat.
2. When the liquid boils, reduce the temperature and remove the foam. Cook for about an hour.
3. 10 minutes before the chicken is ready, add the greens.

From legs

• Cooking time: 95 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 129 kcal/100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: easy.

In the photo we often see a beautiful golden broth made from chicken legs. By following the recipe directions, you too can prepare this dish. Ham broth is an excellent base for soups. Before starting cooking, it is recommended to soak the meat in cold water for an hour. To reduce the amount of fat, remove the skin from the legs.

Ingredients:

• chicken legs – 1 kg;
• salt – 5 g.

Cooking method:

1. Place the bird in a saucepan and add water.
2. Wait until it boils, remove the foam, add salt.
3. Cook the legs over low heat for about 90 minutes.
4. Remove the pan from the heat.

Chicken drumstick

• Cooking time: 1 hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 80 kcal/100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: easy.

Chicken drumsticks are great for making rich, golden broths. You can use the finished meat in other dishes, or divide it into small pieces and leave it in the soup. Take at least 3 legs; any less, the taste will not be strong enough. To remove excess fat and reduce calories, remove the skin before heat treatment.

Ingredients:

• chicken drumstick – 4 pcs.;
• salt – 5 g;
• bay leaf – 2 pcs.;
• allspice – 5 g.

Cooking method:

1. Fill the drumstick with water.
2. Wait for the foam to appear, remove it using a slotted spoon.
3. Salt the water and add spices.
4. Let the broth simmer for 1 hour on low.

With potato

• Cooking time: 1 hour 10 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 102 kcal/100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The recipe for chicken broth with potatoes allows you to prepare a first course that can replace a full meal for lunch. It is better to use starchy varieties of vegetables that cook well. How long to cook chicken for broth depends on the age and size of the bird. Even the most inexperienced housewives can cook delicious soup using this chicken broth recipe.

Ingredients:

• chicken – 1 kg;
• potatoes – 500 g;
• salt – 5 g;
• parsley – 10 g.

Cooking method:

1. Place the chicken in a saucepan, add water.
2. Bring the liquid to a boil, skim off the foam, add salt.
3. Add potatoes, cook over low heat.
4. Add parsley to the boiling broth 5 minutes before the end of cooking.

With egg

• Cooking time: 85 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 151 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.

The recipe will make a delicious broth that may become your favorite food. Healthy and natural ingredients will quickly satisfy your hunger. To ensure that your soup does not turn out cloudy, be sure to skim off the foam and reduce the temperature to a minimum. Opt for home-cooked chicken and eggs, especially if you're cooking for a small child.

Ingredients:

• chicken meat – 400 g;
• carrot – 1 pc.;
• egg – 1 pc.;
• onion – 1 pc.;
• potatoes – 3 pcs.;
• salt - to taste;
• dill – 10 g.

Cooking method:

1. Place meat in a saucepan with cold water.
2. After boiling, remove the foam, reduce the heat and add the whole onion.
3. After 10 minutes, add vegetables, boiled eggs, and herbs.
4. After half an hour, turn off the heat.

With vegetables

• Cooking time: 2.5 hours.
• Number of servings: 7 persons.
• Calorie content of the dish: 152 kcal/100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

Recipes for the first one, chicken with vegetables, have long won the hearts of many housewives, as it is a simple and very useful drug. How to cook a dish if you don't have time? – you will find the answer to this question in the recipe. Take a variety of vegetables and combine them to get the perfect taste. Depending on the time of year, you can add fresh herbs or a variety of dry seasonings.

Ingredients:

• chicken meat – 500 g;
• carrot – 1 pc.;
• onion – 1 pc.;
• celery stalks – 2 pcs.;
• salt - to taste;
• dill – 10 g.

Cooking method:

1. Fry the onion with carrots, celery until tender, add salt.
2. Rinse the meat, place it in a saucepan, add prepared vegetables and herbs.
3. Fill everything with cold water and leave over medium heat until it boils.
4. Skim off the foam, reduce the gas, and cook until tender.
5. Disconnect and let sit for an hour.

Rich

• Cooking time: 75 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 181 kcal/100 g.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

Rich broth is a great way to satisfy your hunger. This is a tasty, healthy food that is suitable for adults and children from a very young age. Follow the recipe instructions exactly and you will be able to cook a clear broth. Homemade noodles and cereals will be a great addition. To ensure that the soup turns out rich, do not forget to skim off the foam.

Ingredients:

• chicken – 1 pc.;
• carrot – 1 pc.;
• onion – 1 pc.;
• black pepper – 5 pcs.;
• oil – 1 teaspoon;
• garlic – 2 cloves;
• pasta - to taste;
• parsley – 1 bunch;
• bay leaf – 3 pcs.;
• salt - to taste.

Cooking method:

1. Place the whole chicken in a saucepan and simmer over low heat for about an hour.
2. Then the broth is filtered.
3. Cut the vegetables and put them in water.
4. After a couple of minutes, add small pasta and herbs.
5. After the broth boils, turn off the burner and season.

Easy

• Cooking time: 55 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 179 kcal/100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Poultry broth is a delicious meat product that perfectly satisfies hunger. Eating chicken soup is allowed even for those on a diet. The cooking process is simple and does not take much time. If you don't have any skills in cooking liquid dishes, try this method. Your family will definitely appreciate the wonderful taste and aroma of the broth.

Ingredients:

• chicken meat – 500 g;
• salt - to taste;
• parsley - to taste.

Cooking method:

1. Place the ingredients in a cooking container and add water.
2. Cook over medium heat until boiling, remove foam.
3. Add salt and herbs.
4. Cook the first one for another 40 minutes.

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