What to cook from mushroom broth. How to cook mushroom broth? How to make bouillon cubes at home

Mushroom broth is the basis for first courses and sauces. For its preparation, light types of mushrooms are recommended: porcini, boletus, champignons. Forest boletus and boletus will color the water in an unpleasant dark color. For the broth, use fresh, dried or frozen mushrooms.

Benefits of mushroom broth

In a decoction of natural mushrooms contains almost all amino acids useful trace elements, antioxidants, B vitamins, some A and C, and lots of protein. What good does such a decoction give the body?

• Cleans it, removes all toxins, harmful substances.
• Prevents the development of viral infections.
• Improves brain function.
• Prevents oncology, cardiovascular diseases.
• Strengthens the walls of blood vessels.
• improves condition and appearance hair, nails, skin.

Broth contains only 3 calories per 100 g and is therefore used in many diets.

It is useful during the period of illness, when the body is weakened. Usually a person in this state has no appetite, and it is not difficult to drink a healing liquid.

To really cook healthy broth, it is recommended to boil the mushrooms for at least three minutes and drain this water. They tend to absorb harmful substances, and also accumulate salts of heavy metals. In the first water, they will simply boil out.

Mushroom broth with fresh mushrooms

Cooking Ingredients:

• 0.3 kg of white mushrooms;
• 1 onion;
• 5 potatoes;
• 2 tablespoons of butter;
• salt and herbs to taste;
• 2 liters of water.

How to cook mushroom broth from fresh mushrooms:

1. Boil the mushrooms whole. Then chop coarsely and send to the pan. Leave the broth.
2. Fry forest gifts 10 minutes. At this time, chop the onion. Add it and butter into a frying pan. Simmer food for a quarter of an hour.
3. Bring the broth to a boil. Chop the potatoes into cubes and send to the pan.
4. When the potatoes are soft, add the roasted mushrooms. Reduce heat and leave for 10 minutes.
5. At the end, salt the soup, garnish with herbs and serve.

From fresh mushrooms the most rich, tasty, rich broth is obtained.

From dried mushrooms

What you need for the dish:

• 40 g of any dry mushrooms;
• 1.5 liters of water;
• a teaspoon of salt.

Step by step cooking instructions:

1. Place the mushrooms in a saucepan and cover with water. Leave for at least a couple of hours, but overnight is better.
2. When the mushrooms swell, send the container with them to the stove. Boil the broth, all the time removing the foam with a spoon. With medium heating, the process will take 40 minutes.
3. Pour salt into the fragrant liquid, stir it and leave for a minute. Strain the finished broth.

Mushrooms can be used separately for cooking other dishes. The broth from them is good to use on its own or use as a basis for first courses.

Advice: mushroom broth without adding unnecessary ingredients, it can be used as a sauce for second courses, cutlets, meat. To do this, it is thickened with flour. For especially delicate taste add sour cream or cream.

Cooking from champignons

Required products:

• 20 champignons;
• one carrot and one onion;
• two potatoes;
• black pepper and salt - half a teaspoon each.

Mushroom broth recipe:

1. Rinse the mushrooms under water, cut into medium pieces. Peel and cut potatoes.
2. Fill a saucepan with water and bring it to a boil. The amount of liquid depends on the desired consistency of the dish.
3. Heat up a frying pan and send some vegetable oil. Add mushrooms, fry for 5 minutes over moderate heat. Stir all the time.
4. When the water in the pot boils, throw in the potatoes. After 20 minutes, add the mushrooms.
5. Grind the carrots on a grater, and finely chop the onion. Pass the vegetables in the oil left after the mushrooms for a couple of minutes.
6. Throw them into the broth and cook the food together until the potatoes are ready. Season the soup a minute before the end of cooking.
7. Infuse the broth for a quarter of an hour and serve. Garnish with greenery if desired.

Important: mushrooms are always cut into large or medium pieces. In the process of processing, they boil down, become smaller. In addition, large pieces are easier to work with.

Mushroom broth with potatoes and bulgur

Ingredients for the recipe:

• 100 g of oyster mushrooms and porcini mushrooms;
• 100 g potatoes;
• 100 g leeks;
• 60 g of bulgur cereals;
• 1.5 liters of vegetable broth;
• pepper and salt;
• 10 g parsley.

Vegetables for the broth:

• 1.7 liters of water (some will be absorbed into vegetables);
• 1 carrot and a small onion;
• 2 garlic cloves;
• 3 - 4 peas of black pepper;
• 1 celery stalk;
• some greens (parsley or dill);
• Bay leaf;
• salt.

How to make mushroom broth with potatoes and bulgur:

1. Prepare first vegetable broth. cut vegetables large pieces, cut the onion in half. Leave the garlic whole.
2. Put the prepared foods in a saucepan and pour cold water. Put the dishes on the maximum fire and wait for the boil.
3. Slightly reduce the heat, throw in the pepper, bay leaf and a little bit of salt. Cook until carrots are soft.
4. Strain and use as directed. If there is no desire to strain the broth, it should be carefully collected with a ladle.
5. Mushrooms clean and cut. Pour oil into a thick-walled saucepan and heat it up. Fry the mushrooms in it.
6. Pour in the prepared vegetable broth and bring to a boil.
7. At this time, chop the potatoes and onions, throw them into the broth and boil again.
8. Add bulgur and cook until potatoes and cereals are cooked.
9. Add pepper and salt. Chop the parsley and throw it into the soup at the end of its preparation.

Bulgur is a cereal made from processed and crushed wheat, popular in the Caucasus, the Middle East, Pakistan and the South of Russia. This product perfectly complements dishes with mushrooms.

From frozen mushrooms

What to cook the dish from:

• 0.3 kg of mushrooms;
• 3 potatoes;
• one onion and one carrot;
• 3 bay leaves;
• 30 g flour;
• 3 tablespoons of vegetable oil;
• optional - sour cream, dill;
• salt and pepper.

Mushroom broth with frozen ingredients is prepared as follows:

1. Do not defrost mushrooms. Heat a frying pan with oil and place them there. Cook until golden.
2. Add flour and simmer over medium heat for a couple of minutes.
3. Peel potatoes, cut into small cubes. Send to the pan, pour water and put on the stove.
4. Boil and add salt. Then throw lavrushka and mushrooms into the broth.
5. Peel the carrots and onions, finely chop or pass through a grater. Fry the vegetables in a frying pan in mushroom oil.
6. Season the roast with salt and pepper, throw into the broth. Cook for a quarter of an hour.
7. Before serving, each plate with ready soup decorate with dill. Serve with sour cream.

• If you cook soup based on dried mushrooms, you can drain the water after soaking them and cook the dish in another. This will make the broth a little lighter.
• Adding cream or sour cream will also lighten the soup slightly.
• You can cook the mushroom broth twice. The first water is drained and used for other dishes, and the mushrooms are fried with vegetables and thrown into clean cold water.
• Another way is to fry carrots and onions well. Carrots will make the color of the broth bright and golden, and onions will lighten it.
• If you need broth for cheese soup, That processed cheese will lighten it even better than sour cream and cream.

Cooking mushroom broth is not difficult. If you follow all the recommendations, it will turn out tasty and rich.

How delicious does it get? fried potatoes if you add mushrooms to it. And the white broth - little else can compare with it in terms of smell and flavor. Everything tastes better with mushrooms! And what is very important is useful source vitamins, proteins and microelements, which are so lacking in winter.
In order not to deprive yourself of the delights of meat baked with mushrooms in New Year, or delicious julienne with champignons, learn how to freeze them properly! Frozen mushrooms can last a year in your freezer- this is more than enough to wait for the next season and go hunting for forest "gold" with baskets.

Preparation and freezing

After you have harvested porcini mushrooms, aspen mushrooms, chanterelles, boletus mushrooms, honey mushrooms, and so on, you have to sort them out. Wormy and spoiled specimens cannot be frozen. Such a fungus is already spoiled ahead of time and putrefactive processes, along with the spread of microbes, can also affect the nearby brethren. In addition, mushrooms that have not passed the kitchen selection are not suitable for cooking after defrosting.

So feel free to put off spoiled options - we will definitely not freeze them. By the way, you can freeze any and all varieties of mushrooms suitable for human consumption.

In general, the harvesting process forest meat» is similar to the similar preparation of fruits and berries. They are frozen whole, after a preliminary simple processing. It should be washed carefully and well, ridding the heads of the legs from sand and other remnants of the forest. Change the water several times - it should remain clean.

Next, spread the mushrooms in a single layer on a baking sheet and leave it in the freezer for a day. After that, you should quickly move them into bags so that they take up less space, and leave them in the freezer. You can freeze immediately in bags or containers, but make sure that the soft heads and legs do not deform when folding and tamping. On the package, be sure to indicate the freezing time and variety.

In general, the checklist for freezing mushrooms for the winter looks like this:

1. Go over: get rid of wormy, rotten, unfamiliar.
2. Sort by grade.
3. Wash.
4. Sort into packages.
5. To freeze.

If you are disgusted by the thought of not giving mushrooms heat treatment- cook them for no more than 5 minutes in salted boiling water. Drain all the water, spread on a dish or baking sheet, allowing them to cool and dry. And after that you can already freeze.

Rolling the mushroom broth

Yes, no matter how strange it may sound, this method has found its connoisseurs. For those who cannot imagine their week without mushroom soup, those who want to pamper their family with it all year round- there is a practical option.

1. Boil the mushroom broth. Yes, more.

2. Prepare several containers of the same shape and size, line them inside with bags.

3. Pour the pre-cooled broth into the containers along with the mushroom pieces.

4. Put the container in the freezer until completely frozen.

5. Remove the bag from the container and put the formed broth into the freezer. In this form, they take up less space and it will be convenient to fold them.

Then you just have to defrost the broth, add vegetables, spices, meat and the dish is ready.

Use of frozen mushrooms

They keep for up to a year in the freezer. Refreeze this product does not tolerate, so if blackouts are expected, make sure that the mushrooms remain at a temperature not higher than -18 degrees.

For bacteria, harmful microorganisms and irreversible decay processes, defrosted mushrooms are a beneficial environment. Therefore, they must be cooked after defrosting. They retain all their favorite qualities: smell, taste, texture. So do not worry that the broth will have any third-party smell.

Speaking of which, make sure that the mushrooms in the freezer are tightly packed and away from meat and other sources of odor. This "forest sponge" absorbs any flavors very successfully. So try to shield them from such prospects.

For the rest, give the mushrooms half an hour to defrost and, in the usual way, start preparing a dish with their participation.

When freezing broths, make sure that containers and packages are labeled. Since in the form of ice you can’t make out which varieties in the tray are waiting to be eaten.

Containers and packages with forest products try to fill as much as possible without leaving air. Squeeze out the packages well, leaving no chance for air.

That's all: now you know how to freeze porcini mushrooms for the winter and all your favorite varieties that can decorate your table and pamper your family all seasons! You can read about how to make mushroom broth, including frozen ones, here.

Alexander Volkov-Medvedev, head of the Ruski restaurant :

“All the main products for cooking the broth must be laid immediately and always in cold water. This is an axiom. If you put meat, fish or vegetables in hot water, then all of them will immediately experience heat stroke, the surface of the product is sealed - and all the juices will remain inside. And for cooking the broth, we just need the opposite action: so that all the juices from the product come out and saturate the broth. If we want delicious meat, fish or poultry in the soup, then we cook them separately and cook immediately in hot water so that all juices remain inside the product. Also, when simmering meat broth, keep this in mind: bones and meat take much longer to cook than the vegetables that accompany them in broths. Therefore, put the vegetables in the pan an hour before the end of cooking, not earlier, just turn on the countdown. Otherwise, the vegetables will boil into dust, and the broth will be difficult to filter.

What to cook the broth in?

Alexander Volkov-Medvedev :

“The pot in which you boil the broth must have a thick bottom. The thicker the bottom, the more evenly the temperature in the pan will be distributed and the less likely it is that its contents will burn. In general, for any cooking, it is better to use dishes with a thick bottom, but about aluminum pans better to forget; unless the aluminum is a centimeter thick.”

Vitaly Tikhonov, chef of the Cacciatore restaurant :

“Personally, I don't see the difference. For me, this way the broth can be cooked in any saucepan, the main thing is to do it right.

At what temperature should the broth be cooked?

Alexander Volkov-Medvedev :

“A mandatory rule when cooking broth is the absence of rapid boiling. The broth should barely gurgle so that, roughly speaking, one bubble per minute appears on the surface. This is achieved by cooking at a temperature of 95 degrees, not higher. Moreover, it is better that the broth does not boil at all: that is, you loaded food into the pan, poured water, brought it to 95 degrees - and left it like that. This temperature is sufficient for all necessary processes occurred, and it does not matter at all what volume of liquid you have in the pan.

Vitaly Tikhonov :

“When you cook the broth, you need to bring the contents of the pan to a boil, let it all boil for several minutes, so that the taste and flavor come out of the products more actively. useful material, and then cook over low heat.

How and when to salt the broth?

Alexander Volkov-Medvedev :

“Salt the broth at the beginning. The salt draws out the flavor and helps it pass into the broth. The broth is brewed as a base, and you never know where it will go and how it will be used in the future, so I put just enough salt to draw the taste out of the product, but I don’t salt the broth completely. For five liters I usually take something around a teaspoon.”

Alexey Zimin, founding father " Food" :

“There is no need to salt the broths. You need to salt the dish that you cook with this broth - sauce or soup. And salt is not included in the composition of the broth. Well, if you decide to drink pure broth, then you can salt it already on a plate.

How to strain the broth?

Alexander Volkov-Medvedev :

“If the broth is cooked well, then it is not necessary to strain it. It is enough to carefully pour it into a clean pan. If you still decide to filter, then it is best to do this with a towel. I am in a restaurant, and at home I also filter through an ordinary clean kitchen towel, which I then calmly wash. If it is a thick towel, then once will be enough. If it is gauze folded in one layer, then it is better to strain the broth several times. But again, it all depends on how the broth is cooked. If you cook it the way I do it, without boiling and constantly removing the foam, then you can not filter it.

Vitaly Tikhonov :

“Before you start straining the broth, it must first be cooled so that all the suspension remains quietly lying at the bottom. If filtered hot broth, the task will become more complicated - the proteins will randomly float in the liquid, and, probably, they will have to be filtered either several times, or through a very dense filter.

Anton Ivnitsky, brand chef of the Matrëshki Group holding (Ulyanovsk) :

“To make the broth clear, pass it through a cold filter. Cool the broth and freeze, then take a pan, put a sieve in it, the bottom of which is lined with either a paper filter or gauze in five layers. Put the frozen broth in a sieve and leave it in this form overnight in the refrigerator. Such defrosting gives insanely clear broth».

How to cook vegetable broth?

Alexander Volkov-Medvedev :

“It is enough for vegetable broth to cook for an hour after boiling. During this time, all the aromas and tastes will come out of the vegetables, while they themselves will not yet begin to split, and the husks will not begin to go into the broth. No matter how strong and hard the root crop you take, everything will be cooked in an hour. But at the same time, it is necessary to monitor the size of vegetables: they or their pieces should be no larger than a small female fist.

If we need to cook a rich broth, then for five liters of water we need to take a kilogram of vegetables. I do this: I take 200 g onion, 200 g of carrots, 200 g of celery root, 200 g of leek and 200 g of champignons, which give vegetable broths a cool flavor. If you want, you can take a few more stalks of parsley or dill. I put all this in a saucepan, fill it with cold water, add a teaspoon of salt and start cooking. As soon as the water temperature rises to 95 degrees and the broth begins to gurgle slightly, I fix this temperature and cook in this mode for an hour. Then you will probably have to bring it to taste and lightly salt again. ”

Anton Ivnitsky:

“I love rich vegetable broth, so I put a lot of different vegetables. Take a pound of onions, 200 g of carrots, 200 g of leeks, an unpeeled head of garlic cut into two parts, 50 g of celery - a stalk or root, 50 g of sweet pepper, 50 g of parsnips, 20 g of parsley stalks and a couple of bay leaves. You can add 50 g of eggplant, this will give the broth an interesting bitterness. Can you throw raw tomato, if you want to achieve sourness in the taste, but just keep in mind: the tomato will give turbidity.

If I need a clear broth, then I use all the vegetables raw. If the color of the broth is not important to me, then I bake the vegetables. Then I cut all the vegetables into small cubes. This is necessary so that all the juices come out of them as much as possible. I fill this set with five liters cold water, I put half of the salt that should be, for example, in the end in a soup pot, and bring the broth to a boil. When it boils, I throw black peppercorns at it, allspice and slowly simmer over medium heat for about an hour. Five minutes before cooking, it is good to add a few sprigs of thyme. But not before, otherwise it will be digested and become tasteless.

How to cook fish broth?

Alexander Volkov-Medvedev :

“To cook three liters of fish broth, we need 2–2.5 kg fish bones. I do not use the fish itself when cooking the broth, because there is still a lot of meat on the bones. Pour everything with three liters of cold water, add a teaspoon of salt, 200 g of onion, 200 g of celery root and 200 g of fennel, which complements the taste of fish very cool. In this case, the vegetables should never be fried, because the fish broth should be clear and light. Put the pan on the stove, heat the broth to a temperature of 95 degrees and leave it in this mode for 40 minutes - an hour.

Alexey Zimin:

“If you want to make a classic fish broth, it’s better to make it from the skeletons of a flat fish like a turbot. Let's say you have one and a half kilograms of bones: take two stalks of leeks, two onions, three or four stalks of celery, two tomatoes, a couple of bay leaves, two liters of water and a liter of dry white wine. White wine in classic fish broths is an indispensable component, it gives the broth taste, aroma, body and noble aftertaste; consider it such a complex spice. Fry for a small amount vegetable oil bones along with vegetables. Put them in cold water and start boiling. Ten minutes after the broth boils, add wine to it. Fish broth is cooked for about an hour, no more.

Vitaly Tikhonov :

“I like to cook cod, pike, zander or sturgeon broth. It is better not to take bottom fish, otherwise the broth will turn out smelly. A kilogram of bones must be cleaned of meat, put in a saucepan, add 150 g of onions, 200 g of fennel, bay leaf and peppercorns to them. Pour all three liters of cold water. Once the water boils, lower the heat to medium and simmer for 45 minutes to an hour. This is quite enough. Then the bones must be removed, and the broth should be slightly boiled over low heat so that it becomes more concentrated. It is also good to add white wine to fish broth. Moreover, you can simply boil it in a separate ladle and then add it to the broth shortly before the end of cooking, but so that the wine has time to steam. It’s good to take 500 grams of wine for three liters.”

How to cook beef broth?

Alexander Volkov-Medvedev :

“If the broth is cooked only from meat bones, especially if they are thick tubular bones, then the entire cooking process can take up to two days - that is how much it will take to pull out everything healthy and tasty from the bones. We cook the broth exactly as long as we have something to pull out of the product.

For beef broth, you can take back and bones. Any bones will do - tubular or completely filled. The best option - beef brisket on the bones.

The proportions of water and bones can be different. In the Soviet collection of recipes, which forms the basis of Russian-Soviet cooking, there are clear recipe- for 10 liters of water 2.5 kg of meat and bone raw materials. But you can, for example, fill the pan with meat and bones, fill the remaining space with water and, as it all evaporates, add cold water: you will get a super-concentrated broth, which then will have to be diluted. But these proportions from the collection are the most optimal. Take the bones and meat, put them in cold water and put them on the stove. Do not bring to a vigorous boil, wait until the temperature rises to 95 degrees and try to fix this weak boil.

If the broth starts to boil, then it is better to remove the fat that will appear on the surface as quickly as possible and do this every 5-10 minutes. When boiling, alkali is released from the fats, which gives the broth a soapy taste.

Whatever tasks you set for yourself, it would be good if the meat broth was cooked for at least six hours. About an hour before the end of cooking, vegetables should be added to it - 200 g of carrots and 200 g of onions, fried in a dry frying pan. Fried vegetables will give good taste and they also darken the broth a little and make it light brown, it's beautiful. The sugar found in vegetables caramelizes and releases this fried taste broth."

Alexey Zimin:

“It is necessary to fry in the oven 3 kg of bones, a pound of onions, a pound of carrots and 5-6 stalks of celery. Let it all bake for 40 minutes at the maximum temperature that the oven is capable of - 230-250 degrees. After forty minutes, the vegetables and bones will develop a beautiful caramel hue. Drain the fat from the pan, and put the bones with vegetables in a saucepan, fill them with five liters of cold water and turn on the fire. When it comes to a boil, skim off the first foam, turn down the heat and add spices and anything else, such as allspice, peppercorns, tomatoes, mushrooms, or a little wine. Wine is an optional thing, add it for nobility and in any quantities. For example, a liter of dry red wine can be sloshed for five liters of broth.

brewed beef broth ideally 6-8 hours. In principle, all meat broths are cooked the same way, but there are nuances. During cooking meat broths in french classical pattern fat must be carefully disposed of. But if you cook pork broth tonkotsu for ramen, then you will have to add this fat, on the contrary.

How to cook chicken broth?

Alexander Volkov-Medvedev :

“Take a chicken, put it in a pan, pour three liters of cold water, bring it to a temperature of 95 degrees and leave it on this fire for two hours. According to the Soviet collection of recipes, 45 minutes is enough to cook chicken broth, but I came to the conclusion that these 45 minutes are given so that the chicken can then be used in the same soup so that it does not have time to boil. And if we only need broth, then let the chicken cook from one and a half to two hours: during this time, everything that is needed will come out into the broth. About an hour before the end of cooking, put the onion, celery root and mushrooms into the broth. carrots in light chicken bouillon you don’t need to put it - she will tint it. ”

Vitaly Tikhonov :

“You need to take a market chicken, thin, not fatty - the one that is popularly called soup chicken - weighing about 1 kg. Put it in a saucepan, pour three liters of cold water, wait until the water boils, and let it boil again so that the protein that remains in the form of foam on the surface comes out. After seven minutes of boiling, reduce the heat, remove the foam and after that put the baked vegetables in the pan. For this amount, I recommend next set: 150 g of onions, 100 g of carrots, 70 g of celery - root or stem, 20 g of parsley, 5 g of thyme, a few black peppercorns, two bay leaves. It will also be very tasty if added to the broth. small piece ginger, twenty grams; you can not even clean it, but just wash it. Then cook for about an hour and a half. It is not necessary to salt the broth, chicken and vegetables have enough of their own salt. If that's not enough for you, just salt the soup in your bowl."

How to cook mushroom broth?

Anton Ivnitsky:

"I cook it from dried mushrooms. And if I cook broth from fresh mushrooms, then I will definitely add to it dried mushrooms. Let's first tell you how to cook from dried, and then from fresh.

For 5 liters of broth, I advise you to take 200 g of dried porcini mushrooms and 100 g of assorted dried forest mushrooms. Before cooking the soup, the mushrooms should be soaked. At home, you can simply soak in cold water for a few hours. And if I cook broth in a restaurant, then I throw mushrooms into Vacuum package, I fill them with a liter of water and send the package for two hours in the oven at a temperature of 80 degrees. Mushrooms swell during this time, and water absorbs this mushroom concentrate. Two hours later, the mushrooms and the water in which they were soaked are sent to the pan. There I pour four liters of cold water - in total I get five liters of liquid.

The broth will be dark because of the mushrooms, so feel free to put the fried vegetables in the pan - 200 g of onions, 100 g of carrots, 50 g of parsnips, 30 g of parsley stalks, 40 g of garlic and 100 g of the green part of the leek. There you can also add a hundred grams of fresh mushrooms, just for the flesh. Bring the broth to a boil, add just a little salt to draw out the taste from the food, and switch to medium fire so that all this does not bomb, but languishes for about an hour.

For fresh mushroom broth, I take a pound of champignons, 300 g of oyster mushrooms and 200 g of porcini. I cut all this into large pieces, send it to the oven, heated to 140-160 degrees, and dry it there for two hours, so that excess moisture comes out of the mushrooms and their taste is concentrated. The further story is the same as with the dried mushroom broth.”

How to cook consommé?

Vitaly Tikhonov :

“Consommé is a strong broth from which the turbidity has been removed, which, after long boil is illuminated in a special way, made transparent. To do this, take 2.5 kg beef bones, bake them in the oven for about an hour at a temperature of 200 degrees, until the bones turn brown. Then move the bones to large saucepan, pour 12 liters of water and boil. After boiling, reduce the heat and put in a saucepan 300 g of baked onions, 200–250 g of baked carrots, 40 g of celery, 5 g of thyme, 20 g of parsley, three or four bay leaves and 10 g of black peppercorns. And do not forget to remove the foam; this must be done constantly, because in the first hours the foam will stand out actively. Let it all boil for 24 hours. After a day, from 12 liters of liquid, about four liters should remain. strong broth. Now it needs to be brightened up.

Let the broth cool down first. Then pour 200 ml of cold dry white wine into it and put ten raw egg whites- or five proteins and 100 g of boiled chicken breast ground in a blender. Bring the broth back to a boil and let it simmer for five minutes. Then remove the pan from the stove, cover with a lid and wait for complete natural cooling. This will take about 12 hours. When the broth cools down, you will find that the proteins and grinding chicken breast float on top, and with them - all the protein debris that has formed in the broth for 24 hours of cooking. Remove all this turbidity with a slotted spoon, and strain the broth through a sieve, the bottom of which is lined with gauze or a good thick kitchen paper napkin. Then the broth must be put back on the stove, boiled, seasoned with salt, pepper, fresh herbs, if desired, and at the end pour in 200 ml of cognac.

How to clarify the broth?

Alexander Volkov-Medvedev :

“The easiest way to do this is with egg whites. For one liter of broth you will need one protein. Beat the whites with a whisk, but not hard, not until foam; you can even just strain them through a sieve. Bring the broth to a boil and pour the protein into it in a thin stream, constantly stirring the broth with a whisk. Let it all simmer for a few minutes. Soon the protein will coagulate and float to the surface. After that, remove the broth from the heat and wait until the protein settles to the bottom. And along with it, protein debris that prevents the broth from being transparent. Then you just need to very carefully pour the broth into a dry pan (if the pan is wet, then the microorganisms in the water will get into the broth, and it will quickly deteriorate).

In the same way, you can clarify the broth boiled rice(200 g per liter of broth) or onions and carrots punched in a blender (one carrot and one onion are needed per liter of broth).”

Why and how to burn bones?

Alexander Volkov-Medvedev :

“On the bones from which we cook the broth, there are always leftovers of meat. Meat is proteins. As a result of the Maillard reaction, the amino acids that make up proteins are exposed to high temperatures interact with sugars, giving the meat a delicious caramelized taste. And if you don't cook raw bones, and already baked, then the broth will just get this taste fried meat. And the broth will get an interesting color. Roasting bones is best at 200 degrees with the top and bottom heating of the oven.

Alexey Zimin:

“The bones are also burned in order to get rid of excess fat. When they are in the oven, the fat flows out and remains on the baking sheet, which means that during cooking we do not have to constantly remove it from the surface of the broth.

How to cook broth on the second water?

Anton Ivnitsky:

"All meat and fish broths I cook on the second water. This is done very simply. As soon as the broth boils, I immediately drain the water, refill the contents of the pan with cold water and boil the broth again. With the first water, all unnecessary dirt goes away.

Do I need to collect protein foam?

Alexander Volkov-Medvedev :

“Foam is formed as follows - when, under the influence of high temperatures, protein fibers are compressed and squeeze out excess intercellular fluid. This liquid, once in boiling water, curls up and rises in the form of foam. If this foam is not removed in time, then it partially settles and gives the broth a haze.

Foam is formed in different ways. If you are brewing big piece beef weighing 5–6 kg, then the process of its appearance will take about two to three hours. The meat will warm up gradually, and the interstitial fluid will come out until the piece warms up completely. If you have smaller pieces of meat, then the foam will come out much faster. The process of protein folding occurs at a temperature of 76 to 82 degrees; a temperature of 82 degrees inside the product ensures that all the proteins are completely coagulated.

If the broth is cooked on low heat, then the foam quietly accumulates on the surface, and if it boils strongly, then the proteins that come out of the products break down and leave the surface back into the broth in the form of small fractions that cloud the liquid. Therefore, in order to have less foam, try to avoid furious boiling and just leave strong heat: protein foam will float to the surface, stay there and be easily removed. If not laziness, then while cooking the broth, you can stand near the stove and remove the foam a little - for example, every 10 minutes. If suddenly you need to speed up the cooking process, then you can bring the broth to a light boil, at a level just above 100 degrees, but then the foam will have to be removed every 5 minutes.

How to freeze broth?

Alexander Volkov-Medvedev :

"I'm in favor of ready broth evaporate and freeze it in concentrated form. Bouillon must be boiled over low heat. The most optimal thing is to evaporate it 10 times: there were 5 liters, half a liter remains. You can control the volumes visually, or you can use the scales, weighing the pan before evaporation and weighing regularly during. After the broth has evaporated, pour it into ice molds and put it in the freezer. You don't have to wait for the pot to cool, current freezers can handle hot broth too. When our grandmothers did not allow us to put hot things in refrigerators, it was about other refrigerators, now the world has changed.”

How to defrost broth?

Alexander Volkov-Medvedev :

“Let's say a frozen bouillon cube weighs 30 g. We take 2.7 liters of water, add 10 frozen bouillon cubes to this volume, and we get three liters of steep broth. Then you can make anything from this - even soups, even sauces.

It's so good to cook in winter mushroom soup or add mushrooms to risotto, and just to potatoes. Therefore, we do not waste time and freeze the harvest.

"Silent hunting" (as our ancestors called mushroom picking) is in full swing. What to do with prey if there is no energy for canning? Freeze!
All suitable for freezing edible mushrooms, but more than others - strong and not wormy young porcini mushrooms, boletus, boletus, champignons, chanterelles, honey mushrooms. Mushrooms - very delicate product and therefore requires careful attention and as soon as possible processing. The best thing is to put them in storage on the same day when you collected them in the forest or bought them in the market.
FREEZE WHOLE
The principle of freezing forest mushrooms is generally similar to freezing berries. Mushrooms must be carefully sorted out, throwing out dubious specimens and worm mushrooms, trim, remove damaged parts and rinse thoroughly, changing the water several times.
It is best to freeze whole young strong mushrooms, which are rarely wormy. Dry the washed mushrooms on a towel, cut large ones, then put them on a baking sheet or tray in one layer and place in the freezer.

If you are afraid to freeze mushrooms fresh, boil them for 5 minutes in boiling salted water before freezing, drain them in a colander, dry them, and only then freeze them. Pour the frozen mushrooms into a bag or container, tie, label (be sure to write the date of laying and the variety of mushrooms), store in the freezer.
Advice: Thawed mushrooms are a favorable environment for the reproduction of various microorganisms, therefore, after thawing, mushrooms should be immediately used for cooking. mushroom dishes. Frozen mushrooms can be stored in a freezer at -18°C for up to one year.

WE PREPARE BROTH-BASE
Boiled mushrooms, especially noble varieties, produce a rich, clear and highly aromatic decoction that can be stored frozen for a rich wild mushroom flavor. rich soup.

Boil the mushrooms (excluding the dark ones), pour the cooled broth (together with the mushrooms) into containers, after putting them in food bags, freeze, then empty the containers and store the broth in neat briquettes. To bring such a soup to readiness, it will be enough for you to cook a roast of onions and carrots and add potatoes, noodles or cereals, herbs and spices to taste to the heated broth.

Advice: You can boil mushrooms with vegetables - potatoes, carrots (without fried onions), in this case, the semi-finished mushroom soup can be brought to fully prepared much faster!

BOIL, FRY, STEW
You can also freeze boiled, fried and stewed mushrooms. To do this, washed and fully prepared mushrooms must be cut, boiled for 15-20 minutes (or until fully cooked). Mushrooms that give a dark broth (pigs and some others) can be thrown into a colander and then boiled again in new water.

Boiled mushrooms need to be cooled, decomposed into containers and placed in the freezer. stewed mushrooms with lots of flavor mushroom juice, can be frozen along with the liquid in which they were prepared. True, fried, stewed, and then frozen mushrooms are stored much less than boiled ones - no more than three months. But they are especially good for cooking julienne, lasagne and mushroom stew, meat in pots or mushroom pizza.

Advice: Be sure to sign containers and bags with frozen mushrooms - when cooked, they look like a homogeneous mass, and it will be difficult for you to understand what is inside. Fill the containers completely. The less air left in the container, the better the food will be preserved in it. The same rule applies to plastic bags: before tying the bag, squeeze the air out of it, and only after that put it in the freezer.

I'm sure everyone cooks soups. They can be meat and vegetable, rich and dietary, dairy and puree. You can also use mushroom broth to prepare first courses and various sauces.

To begin with, it is worth saying that mushroom-based broth is not only very tasty, but also healthy. It's no secret that mushrooms contain a large number of squirrel. Some people even call them forest meat.

In addition, mushroom broth has a low energy value. That is why it is often used to make delicious diet meals. There are several ways to prepare the basis for the first dish with mushrooms. Consider the most popular options.

Mushroom mushroom broth

To prepare this option liquid dish you will need a few mushrooms that you use most often, a pot of water, an onion and carrots.

Rinse vegetables thoroughly. WITH mushroom legs remove the caps and process them separately. If desired, you can first finely chop the mushrooms. In this case, the liquid will turn out to be more fragrant and rich. Cut the carrots into half rings, and leave the onion whole, after peeling it.

Place all the ingredients in a pot of water and put the container on the stove. When the liquid boils, note 40-50 minutes and cook the vegetables for the indicated time. If necessary, add salt and spices to the products. During the cooking process, foam is often formed. It must be removed in order for the mushroom broth to be as transparent as possible.

When the time allotted for cooking has passed, strain the resulting liquid and then use it for its intended purpose.

recipe with meat

Is there a way to make liquid mushroom base with the addition of pieces of meat. In this case, the dish will turn out to be rich and will have a slightly higher calorie content.

As you know, the most delicious liquid foundations obtained from porcini mushrooms. They will be used in this recipe. You will also need one small chicken fillet and your favorite spices.

Rinse vegetables thoroughly under running water and cut into cubes. Place the product in a pot of water and leave for half an hour. At this time, process the chicken meat. Wash it and cut into small pieces.

After the specified time, put the pan on the fire. As soon as the liquid boils, put the meat in it and mix the food. Add your favorite spices and simmer the mushroom broth for half an hour after boiling. Try to remove the pop-up foam more often and mix the products.

Diet option for cooking mushroom base

For people on a particular diet, there is a way to make a mushroom base that is virtually calorie-free. You will need any mushrooms and onions.

Rinse the food and put it in water. Put the container on the fire and cook for one hour. After that, drain the resulting liquid and fill clean water. Put the halved onion in the pan and cook the food for another hour. After the specified time, you can add necessary ingredients or proceed to the direct use of the dish.

Conclusion

Now you know several options for how to cook mushroom broth. Try each of the suggested methods and choose the one you like best.

It is worth recalling that mushrooms can be stored long time frozen or dried. From such products, no less tasty and healthy meals. Vegetables practically do not lose their qualities during storage.

Cook with pleasure and eat right. Enjoy your meal!