Meat broth

1 serving


clear soups in medical nutrition are obtained by boiling meat, fish, poultry, as well as meat bones and heads of fish. to prepare bone broth, bones are washed in cold water, changing it 2-3 times, then flat beef bones are cut into pieces of 5-6 cm, vertebrates - across, spinal cord is removed. calf and pork bones are pre-fried in a cooking cabinet (oven). the pot with bones is poured with cold water and quickly heated, then the fire is reduced and the broth is boiled on a weak boil. foam and fat are removed from the broth surface. beef bones are boiled up to 4-5 hours, and veal and pork bones - up to 3-4 hours before the end of cooking, toasted vegetables and onions are added to the broth. ready broth is filtered through a sieve. if meat-and-bone broth is prepared, then first bones are placed, and
1. 5 hours before the end of broth cooking - meat. to obtain a clear meat soup, the broth is clarified with a guy. to prepare the guts, the shin, cut and other parts of the meat with the highest blood content are passed through a meat grinder and allowed to infuse for 1- 2 hours in a cold place, after which egg whites, salt are added and mixed. guzzling is introduced into hot strained broth, well-mixed, toasted carrots and white roots are added, cooked at low boiling for 1-
1. 5 h. The finished broth is settled and strained through a capron sieve or four layers of gauze.