If you cook beef broth in accordance with all the rules and on the basis of good meat, it will turn out to be deliciously fragrant and nutritious. Various additives will help improve the taste of the base for the soup: roots, spices, vegetables. But it is especially well complemented by its lavrushka and a variety of ground peppers.

What soups is beef broth suitable for?

A broth cooked on a good piece of beef can be called universal. It is well suited as the basis for a wide variety of soups. Most often, housewives choose it for cooking borsch and cabbage soup. In these dishes, it is worth adding a few slices of beef fillet or using ribs with a lot of meat on the surface.

A very budgetary dish will be mashed potato soup on beef broth. If you want to make it creamier, you should add processed cheese to the treat. Or pour 1/3 tbsp. fat cream.

Beef broth is also suitable for the following soups:

  • oxalic;
  • any mushroom;
  • bean;
  • diet with cauliflower and peas;
  • lung with vermicelli and carrots.

Often, beef soup is recommended for people to cook during a diet. This applies to nutrition systems for both losing weight and improving the body.

How and how much to cook classic beef broth

To prepare the broth according to the classic recipe, meat is taken on bones without fat. You can separately send in a liquid and a slice of fillet.

Ingredients per kilo of ribs or other meat:

  • celery root, onion and leek, carrot - 170-200 g each;
  • Lavrushka - 2 dry leaves;
  • filtered water - up to 4 l;
  • plain salt, peppercorns.

Cooking:

  1. There are many options for cooking beef broth, but the classic among them is the most popular. For him, the first thing is to fill the meat with cold water and leave for 30 minutes.
  2. At this time, you need to chop coarsely all the vegetables, and chop the celery in small cubes.
  3. Fry all chopped vegetables in oil until soft.
  4. Pour the meat with fresh water. Bring to a boil, remove the foam. Only then add the contents of the pan.
  5. You can salt the broth after another boiling.

Cook the soup base for about two hours on low heat under a tightly closed lid.

The basis for soup in a multicooker

Such a “kitchen assistant” will greatly facilitate the task of the hostess. Using a slow cooker, the cook will not have to follow the broth. You can simply go about your business and expect an appropriate signal.

Ingredients:

  • beef ribs - a pound;
  • carrot, parsley root, onion - 1 pc.;
  • Lavrushka - 2 leaves;
  • salt, pepper, water.

Cooking:

  1. To cook beef broth according to this recipe, the first thing to do is thoroughly rinse the meat parts. A sufficient amount of meat should remain on the ribs.
  2. Peel vegetables and roots, chop coarsely.
  3. Put the meat and ingredients from the second step into the bowl of the “kitchen assistant”.
  4. To fill with water. About 2 liters of liquid will suffice.
  5. Cook the broth in the mode intended for soup, 120 - 140 minutes.

After the designated time has elapsed, it will remain to discard the vegetables and cut off the finished meat from the bones. If desired, the resulting broth can be filtered.

Beef Broth on Bone

In order to save, it is permissible to cook the broth exclusively on the bone. As a result, any first dish based on it will turn out to be no less rich and tasty.

Ingredients per pound of bones:

  • bulbs - 80 - 100 g;
  • oil - 30 - 40 g;
  • water, selected seasonings and plain medium salt.

Cooking:

  1. To start cooking the beef broth on the bone, you need to fry the meat component. To do this, heat the butter in a frying pan and fry the seeds on it.
  2. Transfer the contents of the pan to the pan. To fill with water. Add whole onions.
  3. After boiling the liquid, carefully remove foam from its surface, add salt and spices.
  4. Cook for about an hour on low heat, then strain the resulting broth.

It is delicious to cook not only soups, but also aspic and all kinds of sauces.

Technology how to lighten beef broth

There are several ways to make the broth transparent:

  1. Strain through several layers of gauze or the smallest sieve. This method will remove foam from the liquid, small pieces of seeds and meat.
  2. Protein clarification. A raw egg must be divided into components and beat the protein thoroughly with a large spoon of ice water. Pour the mass into the broth on the stove and mix well. Let the broth boil for 3 - 4 minutes, then strain it from pieces of curdled protein.
  3. Lightening vegetables. Chop raw large carrots in half and dry in a skillet without oil. Then send the slices of the vegetable into the broth a few minutes before it is ready.
  4. If the hostess didn’t have either a sieve, an egg, or a carrot at hand, it’s worth looking in the kitchen cabinet for Zhmenka rice - it can also be used to lighten beef broth. For this, the cereal is tied in a linen bag and lowered into a boiling broth for 6 to 7 minutes.

How to store beef broth

The main condition for the proper storage of the broth is the cleanliness of the dishes. You can pour it into a glass jar or a suitable pan. The first three days, beef broth is considered freshly prepared. After repeated boiling, you can store it as much. Of course, all this time the liquid should be in the refrigerator.

The optimum storage temperature is from 4 to 8 degrees.

If you freeze the broth, then its "life" will increase to six months.In this case, you will need to cool the freshly cooked soup base, pour it into a suitable container and send it to the freezer.

Important cooking tips

To make the broth tasty and transparent, the housewives advise:

  • Boil it over low heat so that the boiling liquid is barely noticeable.
  • In the process, constantly remove foam from the surface of the future soup base with a slotted spoon with small holes.
  • Use water not from the tap, but filtered or mineral water without gas.

The result will certainly affect the quality of the meat used. Beef should be taken fresh, without large interspersed fat and without veins.

Cooking beef broth is a simple task. Even a novice hostess will be able to cope with her. You just need to know the basic principles of its preparation and the secrets of experienced chefs.

Similar:More from the author: