How to choose the right meat for broth: chefs reveal secrets

Since meat is in most cases the key to success when preparing broth, you need to choose it correctly.

The quality of the broth and soup, for which it will become the basis, will depend on the accuracy of the choice.

Therefore, chef Yulia Arkhipova, an expert of the online publication "BelNovosti" in the field of cooking, draws attention to the main points.

What do they consist of?

It all depends on the type of soup.

For lovers of shurpa, it is wiser to cook broth based on lamb ribs. A rich borscht is obtained if you cook broth from brisket on the bone.

Noodle soup will taste better if the broth is made from a one-year-old chicken.

Connective tissue

Pay attention to the appearance of the meat. If there is connective tissue, the broth will be more flavorful and rich.

Don't buy frozen meat.

Many people want to buy meat at the nearest supermarket at a low price, so the choice falls on frozen products. However, the most delicious broth is made from fresh meat.

You can also consider the option of a chilled product.

• Related news:
• broth
• culinary tricks
• 10 September 2024

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