What to add to a saucepan to make the broth rich: a simple rule
There are different recipes for making soups and broths.
Sometimes an accident happens and the cooked soup turns out tasteless, bland, too thin or too salty.
Properly cooked broth plays an important role in preparing soup.
What you need to know to make a delicious broth
First, you will need quality meat. It is better to take the one that has not been frozen yet. For a rich broth, meat on the bone is suitable.
It is better to cook a whole piece of meat so that it releases its juices gradually and the broth turns out rich. Cook the broth at the rate of 4 liters of water per 1 kg of meat. In this case, do not add water to the broth during the cooking process.
For taste and aroma, you can add herbs and spices to the broth, and vegetables – 10-15 minutes before the end of cooking.
Secondly, add salt to the broth at the very end. Salt causes the meat to release juice much faster, which affects the taste of the broth.
The broth should not boil vigorously during cooking, but only simmer. A clear and beautiful broth will be obtained if the foam is removed in a timely manner during the cooking process.
