Mushroom broth

Broth is a liquid manure or culinary semi-finished product that is obtained by heat treatment of various varieties of animal and poultry meat, vegetables, fish, as well as mushrooms. It is noteworthy that the bouillon received its original name thanks to the French verb bouillir, which literally means "boil. " As a rule, broths contain a fairly small amount of natural protein.

For this reason, broths are used as first courses, which are designed to arouse appetite before serving the main dishes. The unique benefit of broths is that this product is good, and most importantly, quickly absorbed by the human body. Due to such distinctive properties, broths are used in the dietary as well as therapeutic nutrition menus.

Since the product is easily absorbed even weakened as a result of a severe disease by the human body. The most popular are meat, fish, chicken, vegetable, as well as mushroom broth. In Japan, a broth based on kombu algae is made. Mushroom broth, along with other varieties of the product, occupies not the last place in the Russian national culinary tradition.

For a long time, mushroom broth has been used in the preparation of various culinary products. The popularity of mushroom broth is primarily associated with the abundance of various varieties of mushrooms growing in the Russian Federation and suitable for the manufacture of the product. Both fresh and dried mushrooms can be used to make mushroom broth.

Of course, mushroom broth made on the basis of fresh forest mushrooms has the best taste and aromatic characteristics. Such broth can be a great, tasty and healthy first course. It is noteworthy that in modern grocery stores you can buy mushroom broth in cubes. However, such a product should not even be compared with freshly cooked, tasty and fragrant mushroom broth.

In order to prepare mushroom broth, the following ingredients will be needed: fresh or dried mushrooms, as well as onions, carrots, salt, spices and spices to taste. If fresh mushrooms are used to prepare mushroom broth, then they are necessarily thoroughly cleaned and washed, and then only boiled.

Dried mushrooms must be washed with warm water and separated for several hours in cold water before preparing the mushroom broth. Mushrooms cooked during the preparation of the broth can be finely chopped and used during the preparation of sauces or gravy.