Delicious broth recipes for light and hearty meals – La Brújula 24

Delicious broth recipes for light and hearty meals – La Brújula 24

Broth is a liquid product obtained by boiling meat or vegetables in water. Broths are used as a cooking broth for other dishes that need to be flavored and moistened. The most common are beef, chicken, chicken, fish, and shellfish. Chicken or meat bone is enough to make a delicious broth. These recipes are great as an appetizer on their own or as an addition to other dishes.

chicken consommé recipe

Slightly richer than broth and less heavy than soup, consommé is a dish that strikes the right balance between taste and satiety. Hot and smoky, very thin and watery, consommé must be well concentrated to taste good.

Consomme can be chicken or meat. If we only made it with vegetables, it would be more of a broth, because this recipe needs to have these little floating islands of fat on the surface, even if there are not many of them, it should have a sheen.

Ingredients

  • 1 small chicken
  • 2 chopped onions
  • 8 garlic cloves
  • 1 leek
  • 1 celery stick
  • 1 sprig of parsley
  • 3 liters of water
  • 1 green onion branch
  • 1 bell pepper (optional)
  • Salt and pepper
  • olive oil s/n
  • 1 carrot.

Training

  1. Boil the chicken in a saucepan in cold water, adding all the water and a pinch of salt.
  2. In a skillet, sauté the garlic cloves, onion, leek and green onion in olive oil.
  3. Add the sofrito to the pot with the chicken. Wash, peel the carrots and chop along with the rest of the vegetables. Add them to the pot.
  4. Cook everything together in a covered pot and use a slotted spoon to skim off the foam as it forms on the surface.
  5. Leave to cook for an hour, half-covered with a lid, over low heat.
  6. Strain the chicken consommé and serve very hot.

Galician broth recipe

Caldo gallego is a slow-cooked soup that gets a lot richer the next day as the flavors blend into the water. It transports pork, potatoes, beans and cruciferous.

It is a powerful and restorative dish and is a typical soup from the region of Galicia, Spain. Bring seasonal vegetables and legumes, which are abundant in the area, such as beans, turnip greens (turnip leaves), cauliflower, or white cabbage. It also has potatoes, and the ingredient that gives it that classic salty flavor is meat and lard.

Ingredients

  • Salted pork belly, 50 g
  • Small beans, 150 g
  • Potato, 500g
  • Turnip tops, 1 bunch
  • Big backbone, 500 g
  • Ham, 250 g
  • Fresh sausage, 2
  • Salt to taste

Training

  1. The night before making the Galician broth, soak the beans on one side and the pork shoulder (if salted) on the other.
  2. Pour two liters of water with a little salt into a large deep saucepan and boil the beans with meat for an hour and a half or until the ingredients are soft.
  3. Meanwhile, peel and cut the potatoes and add them to the broth along with the chorizo. Continue cooking over medium heat.
  4. After ten minutes, add a piece of bacon and continue frying. On the other hand, wash the vegetables (turnip greens or cabbage), cut them into strips and boil with the rest of the ingredients in a saucepan. When it’s ready, season again, turn off the heat and let it sit before serving.

Smoked salmon fish broth recipe

Homemade fish broth or broth is a broth that serves as the base for a lot of cooking. This smoked salmon fish broth is ideal as an appetizer or for making fish or shellfish creams, soups, stews and many other recipes. This recipe can be made in advance, stored in the refrigerator or frozen to reheat and serve, or incorporated into any meal that includes fish broth.

Ingredients

  • 4 shallots
  • 3 celery stalks
  • 2 zucchini
  • 50 g butter
  • 1 glass of sweet white wine
  • Fish soup
  • fresh thyme
  • 1 dried chili pepper
  • 1 tbsp paprika
  • 1 cup soy sauce
  • Sesame oil
  • 1 well lime juice
  • 2 fennel
  • 200 g smoked salmon
  • fresh dill

Training

  1. Heat a deep sheet with butter. Add thinly sliced ​​celery, chopped shallots and diced zucchini peel. Let clear and add white wine; cook until the alcohol evaporates and add 2 liters of concentrated fish broth. Season and season with chopped fresh thyme leaves. Cook over low heat until the volume of liquid is reduced by half. Remove and reserve.
  2. Mix paprika, soy sauce, 3 tbsp. sesame oil, lime juice, chili slices, salt and black pepper. Beat, pour the drug into a saucepan with broth, put on fire and heat.
  3. Cut the fennel into quarters, put them in a small saucepan and brush with corn oil. Season with a pinch of fine salt and 1 teaspoon ground black pepper. Simmer and when it boils, turn off and let the fennel cool in the oil. Remove them, cut into strips and wrap with slices of smoked salmon.
  4. Sprinkle with chopped fresh dill and serve with hot fish broth.

Source: Recipes of the Nation