Meat broths can be made from any meat, but generally speaking they are divided into strong and weak. The difference is that in the strong broths there is a higher content of extractive substances and in the weaker broths, the quantity is reduced.
Strong broths are usually prepared from bones and meat and with weak ones, the idea is to use bones that are poor in bone marrow.
Both types are healthy, but if you suffer from any disease or have problems with your stomach or metabolism, it is better to consult your doctor whether to go for strong or weak broths.
This is how you can prepare a strong or weak meat broth that you can use not only for direct consumption, but also for making various sauces.
Keep in mind that you can make it with any meat, but mixed broths with the standard vegetables and spices are the tastiest.
Strong mixed broth
Products required: 200 g beef, 1/2 chicken, 300 g beef bones, 100 g ham, 3 carrots, 1 pc. of celery, 3 onions, 2 sprigs of leek, 1 bay leaf], salt and black pepper according to taste.
Method of preparation: The chicken is cut and boiled and the browned bones are poured with the chicken broth and boiled like this for about 2 hours.
The remaining products (without the spices that are added at the end) are grinded with a meat grinder and poured into the broth prepared from the chicken and bones.
More water is added if necessary and everything is boiled on low heat for another 2 hours. The liquid is strained and the result is a concentrated and body-strengthening meat broth.
Weak meat broth
Required products: 500 g beef bones, 1 pc. of celery, 2 carrots, 2 onions, 1 parsley root, salt and pepper according to taste.
Method of preparation: The bones, without breaking them, are placed in boiling water, after which the heat is reduced. They are left like this for about 2 hours and the vegetables are added to them. Before everything has softened, the spices are added, after which the finished broth is strained.
Check out our recipes for:
- lamb broth;
- and homemade chicken broth;
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