Talking about their culinary secrets that make the broth for the soup very delicious!
secret 1
Meat always put in cold water - the broth will be transparent. I do not like muddy broth, it seems to me that they have something unappetizing.
secret 2
Always remove the scum. That's right I do not depart from the stove until the water begins to boil, so as not to miss the formation of scale. If you do not keep track, the surface of the broth with it will go down, "rolled up" into lumps, and then it will be difficult to remove.
secret 3
The most delicious and rich broth turns out, if you take the meat on the bone. In this piece, I always put a whole, and then, when the meat is ready, separates it from the bones, cut into small pieces and return to pot.
secret 4
I add salt at the beginning of cooking broth. I think that because the broth is delicious.
secret 5
To broth was richer flavor, cook the meat with a little onion (I put it in full, then just tidy up the skimmer). Also add some peas of black pepper. Bay leaf put for 5 minutes before the end of the cooking broth. Then, too tidy. Sometimes I manage without leafs. By the way, I know that many bay leaf placed at the end of cooking the whole soup.
The secret of 6
Cook soup for a long time. It all depends on the size of a piece of meat. For example, if I use beef, you can cook for 2-3 hours. Chicken, of course, can not cook so long, otherwise the meat will be dry.
secret 7
In a saucepan pour a lot of water at once, almost to the brim. then do not add water when the broth is boiling over during cooking.
The secret of 8
His recently learned from the chef at the cafe. He advised me to cook with meat a potato in its entirety. Then get it, crushed to a pulp condition and send back into the pan. This advice gave me cook for borscht, cabbage soup and other thick soups, where to eat potatoes. I'm so used to cook several times, in fact, turns out delicious!
Here are my secrets. Write in the comments how you cook the soup, I would be interested to check out!
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