It is worth remembering about these five rules when preparing the broth.
According to the “Gourmet” portal, preparing the perfect broth is not as easy as it might seem. In order for it to come out clear and its taste is deep, you need to remember a few important rules.
Ros & oacute; ł, k & oacute; l soups
There is probably no soup that we associate with Sunday dinner, as well as the first course served during important family celebrations, such as wedding, baptism or communion. If you want to prepare the perfect broth, you have to remember a few rules.
Meat is one of the most basic elements of the perfect broth. In order for the rosewood to be golden, it is best to reach for a country cottage cheese. Unlike farmed, it is characterized by a yellow fat, which will give the right color to our soup, while giving the broth an excellent taste.
The perfect rosewood cannot do without onions. Ideally, it should be toasted. Burning onions on a gas stove is not a problem. If we have an induction cooker, we can reach for a kitchen heat gun, and when we do not have one – fry it in a dry frying pan.
The perfect broth cannot lack greens. It is worth reaching for parsley, although the taste of our soup is definitely better thanks to lovage.
When cooking the broth, remember to pour cold water over the meat to make it clear. The rosé should be cooked over very low heat so that it does not become cloudy. The longer the broth is cooked, the more essential it will be. Best cooking times are between 2.5 and 3 hours.
The perfect growth is complemented by home-made pasta.
And you, what are your patents for the perfect ros & oacute; ł