Broths - 21 cooking recipes

Vegetables are prepared from vegetables and herbs, herbs, roots. This includes carrots, onions, garlic, celery, and bouquet garni. The second ones are based on meat and bone “base”. Beef, pork, lamb, poultry, game, bones and meat - everything is cooked over low heat until rich, tasty and aromatic, “liquid gold” is obtained. The first and second can be combined - it will turn out elegant and rich. The third type is prepared from fish and trimmings, seafood, mollusk shells and crustaceans. It can be boiled until thick and has a strong fishy smell. Broths come in white, yellow and red. White ones are fish, chicken and vegetable. The second are those where the roots are fried and the meat part is used raw. Thirdly, each component is fried, then filled with water and boiled and simmered. They are used as a light liquid dish (a boiled egg, croutons, ready-made noodles and herbs are added), as a base for sauces (this is where richness and aroma, thickness, transparency are needed) . In home cooking, this is an excellent liquid for first courses. Soup based on a ready-made broth saves the housewife time. By preparing it in advance, during free hours, the housewife will receive delicious soup, borscht, cabbage soup and stew without haste.