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Broths

This word came from "boil" or "boil." This means that broths are a product obtained by humans, after boiling a variety of products in water. Decoction, that is.Broths are divided into vegetable, meat and fish.Vegetables are prepared from vegetables and herbs, herbs, roots. Here come carrots, onions, garlic, celery, a bouquet of garni. The second - on the meat-and-bone "base. " Beef, pork, lamb, poultry, game, bones and meat - everything is boiled over low heat until it produces rich, tasty and fragrant, "liquid gold. " The first and second can be combined - it turns out exquisitely and richly. The third species is prepared from fish and trimmings, seafood, shellfish shells and crustaceans. It can be boiled to a thick and strong fish smell. The broths come in white, yellow and red. Whites are fish, chicken and vegetable. The second are those where the roots are fried and the meat part is used raw. Third, each component is fried, then poured with water and boiled-tomatoes. They are used as a light liquid dish (boiled egg, crumbs, ready-made noodles and herbs are added), as the basis of sauces (this is where boiling and aroma, density, transparency are needed). In home cooking, it's a lovely first-course liquid. Soup based on the finished decoction saves the hostess time. Having prepared it in advance, in free hours, the hostess will receive tasty soup, borscht, cabbage soup and chowder without haste.