Broth is actually an indispensable part of our kitchen. Of course, you can just sip them like that. A must, especially if you are in poor health. But it is also the basis for soups, sauces and many other dishes. In general, broth consists of nothing more than water into which various ingredients are added. These are cooked in boiling water and release their flavor piece by piece. Broth can therefore be made from a wide variety of foods. The most popular are beef, poultry or vegetables. But fish, seafood or game can also be a good basis.
Which broth to use depends on the dish
The other thing you need for the broth is time. Especially if you boil beef bones, it takes six hours. By the way, which broth is used depends on the dish. Therefore, if you prepare beef roulades, for example, you should use beef broth. If you cook poultry dishes, use chicken broth. For vegetarian dishes, vegetable broths are the only choice and fish dishes taste great with fish or seafood broth.
You can find out what else you can prepare with broth as a base in our photo series.
Recipe for broth or meat broth
Ingredients:
- 3-4 kg organic bones (beef, veal, chicken or duck bones)
- 500g celery
- 1 kg of onions
- 500 g carrots
- 4 bay leaves
- 8 cloves of garlic
- Fresh thyme
- 2 tbsp sea salt
- 50 ml apple cider vinegar
Preparation:
For a particularly intense aroma, you should roast the bones in the oven at 250 degrees Celsius for 20 to 30 minutes.
Then cover the bones in the pot on the stove with cold water, but use at least three to four liters of water, bring to the boil and let them simmer over low heat for six hours. Skim off the foam and fat from the surface. Then add all other ingredients to the bones. Simmer for another eight hours, remove from the heat and filter the broth through a fine sieve.
Now cool it down as quickly as possible and portion it out. The broth stays fresh for up to five days. But you can also freeze them and use them when needed. Simply skim off the resulting layer of fat on the surface.