Beef broth is a tasty, satisfying and healthy dish that is popular with many housewives. But not everyone knows how to make it a real reason for pride. To get a truly culinary masterpiece, you need to try many recipes and find a suitable option for yourself.

What is beef broth useful for?

Cattle meat soups began to be cooked in antiquity. Our ancestors realized how invaluable the benefits of beef broth are. As components, different parts of the carcass of an animal were used: fillet, meat on bones, offal (liver, kidneys, heart), tongue and other organs.

Such a fat is not in vain popular to this day, because at a low energy value it contains a fairly large amount of proteins (about 6.1 g per liter of product). And also this broth is recommended for people who want to reduce their weight. Contrary to popular belief, beef soup will contain less fat than chicken. About 2.2 g of fat will be per liter of the first broth, and 5 g will be the second.

If you disassemble a dish by composition, you can find that it contains many useful trace elements, namely:

  • potassium (480 mg / liter);
  • sodium (3340 mg / liter);
  • phosphorus (300 mg / liter);
  • selenium (27 mg / liter);
  • magnesium (43 mg / liter);
  • iron (6 mg / liter).

With such a rich structure, beef broth can rightfully be considered one of the most healthy products.

What soups is suitable

Beef broth goes well with other products.On its basis, you can create many gourmet soups, such as okroshka, beetroot soup, abgusht, pickle, borsch, shurpa, piti, kharcho and others.

But in a simplified version, the soup may consist of such products:

  • beef on the bone - 500 g;
  • potatoes - 5 pcs.;
  • one onion;
  • one carrot;
  • celery root - 100 g;
  • a pinch of dried parsley;
  • a pinch of seasoning “Sunflower hops”;
  • bay leaf - 2 pcs.;
  • a pinch of salt;
  • water - 2.5 l.

Cooking method:

  1. The meat can not be removed from the bones. It is better to do this when the soup is boiled. Fill the washed pulp with water and put on a strong fire. After boiling, it should be reduced.
  2. In the meantime, peel the celery and onion, cut it into cubes, peel the carrots, and grate it. Add chopped vegetables to the soup an hour after boiling.
  3. After another half hour, we throw in the soup previously peeled and chopped potatoes.
  4. For 30-40 minutes we cook the dish and turn off the fire. Add to it the lavrushka, hops-suneli, salt and parsley.

To make the dish even more rich and aromatic, it is better to let it brew for another 15-20 minutes.

Read also:beef soup

How and how much to cook classic beef broth

Even experienced and skilled chefs sometimes argue about how to cook beef broth correctly. Some advise throwing meat into boiling water already. In this case, the broth will not be too rich and fragrant, but the beef itself will be beyond praise. But this method is not always relevant, so it’s better to cook based on standard recommendations.

 

For a classic broth, it’s worth preparing the following products:

  • beef (fillet) - 600 g;
  • one onion;
  • one carrot;
  • bay leaf - 3 pcs.;
  • allspice - 8 pcs.;
  • dried greens (onions, dill, parsley) - 5 g;
  • two pinches of salt;
  • water - 2 l.

Cooking method:

  1. The washed and chopped beef is placed in a pan, pour water and put on a large fire. After boiling, the fire should be reduced to a minimum. Do not forget to remove the foam with a spoon.
  2. We clean the onions and carrots, cut into large pieces and brown in a pan greased with oil.
  3. About two hours after boiling the beef, add vegetables, bay leaf, pepper, dried herbs and salt to it.
  4. After an hour, remove the broth from the fire and serve it on the table, decorating with chopped fresh herbs.

The basis for soup in a multicooker

Like all other soups, beef broth can be successfully cooked in a slow cooker. But it is impossible to unequivocally answer how much to cook the broth using this technique. Different manufacturers recommend their time based on the technical features of the unit. But regarding the ingredients, everything is clear.

 

A delicious soup based on beef broth will be obtained from the following products:

  • beef - 500 g;
  • three onions;
  • two processed cheeses;
  • garlic - 1 clove;
  • olive oil - 2 tbsp. spoons;
  • flour - 1 tbsp. a spoon;
  • a pinch of salt;
  • water - 2.5 l.

Cooking method:

  1. Rinse and chop the beef, put it in a pan. Fill with cold water and set the “Soup” or “Cooking” mode for an hour and a half.
  2. While preparing the broth, peel the onion, garlic. Cut everything into small squares.
  3. When the broth is boiled, pour it into a separate container, and pour oil into the multicooker bowl, select the “Extinguishing” mode, the time is 30-40 minutes.
  4. Pour the onion and garlic into the preheated multicooker, pass, stirring constantly.
  5. 5 minutes before cooking, add flour, mix.
  6. Fill the onion with broth, put the processed cheese and salt.
  7. Close the lid and select the “Soup” or “Cooking” mode for 40-50 minutes.

Technology how to lighten beef broth

If the broth will be served to the guests, it is better if it is bright and transparent. This will not only make it more attractive, but also slightly reduce calorie content.

To get just such a dish, you need products:

  • beef on the bone - 2.5 kg;
  • two onions;
  • three carrots;
  • garlic - 1 head;
  • celery - 4 stalks;
  • a pinch of dried dill and parsley;
  • a pinch of clove;
  • peppercorns - 10 pcs.;
  • bay leaf - 4 pcs.;
  • a pinch of salt;
  • water - 8 l.

Cooking method:

  1. Wash the meat, cut into small pieces and pour cold water. We put the pan on a strong fire, but after boiling immediately reduce it. You need to constantly remove the foam - without this, the broth will not be light.
  2. We peel the onions, carrots, garlic and completely place to the meat after 1 hour of cooking.
  3. After another half hour, throw the celery root, pepper, dill, cloves, parsley, bay leaf and salt into the soup. After that, cook another 15-20 minutes.
  4. Cooking another pan and cheesecloth. Filter the finished broth through it. Meat and vegetables can be cut and thrown into soup or used for another dish at your discretion.
  5. The third stage of clarification will be cooling. The cooled broth is placed in the refrigerator. On top of the liquid, fat will be collected to be collected.

How to store beef broth

If there is more broth than the family can eat at a time, then you can store it for some time and then use it successfully.

It is necessary to divide the liquid into two to three parts. One to serve. Pour two more into containers, close tightly and put in the freezer. You need to do this as soon as possible. In order not to forget the date of preparation, it is worth signing a container with a marker or making a sticker with the number and month.

Beef broth can be stored in the freezer for several months, but not more than six months. It defrosts well both in the microwave and on the stove. During this, you can have time to prepare vegetables for the dish. Taste is not inferior to fresh broth, since in the frozen state this product does not lose its properties.

If we talk about the ready-made soup of beef broth, then it may well be stored in the refrigerator for three days. After this period, the dish can be boiled and eaten for another two days.

One of the most important points is the cleanliness of the dishes. If the soup was poured into a poorly washed pan, its shelf life is significantly reduced.

The beef broth will be able to help out the cook, even if there are very few products. The cooking process is simple, and the taste and benefits are obvious. That is why every self-respecting housewife should take note of a couple of interesting recipes for this dish.

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