The first dishes are prepared with different broths, but they are the main basis for soup—basic – meat, fish, mushroom, vegetables, milk, and fruit. Also used mixed broths – meat-vegetable or fish and vegetables-to add onions, carrots, potatoes, and greens. Absolutely every broth before cooking the soup is desirable to drain.
Among the meat, depending on the selected raw materials, there are meat, meat, bone, and bone broths. Many dishes are prepared in the meat or bone broth with the final stage of sausages and smoked meats.
To prepare this broth, pick the meat with a high content of connective tissues. You should add salt to the broth, in the end, half an hour before the end of cooking, or even in 10 minutes (if using poultry meat).
The broth is prepared as follows. Pieces of meat are filled with cold water; then it is brought to a boil on maximum heat with the lid closed, then you need to remove the foam and cook the broth until tender. If dice are used, first they boil and then add the pieces of meat.
Fish broth is prepared from washed and cleaned of waste fish heads, bones, fins, and skin. Fish fillet cut into portioned pieces and laid in the end – so it retains all its favor.
Vegetable broth is the fastest option, and you should use it immediately, as, during prolonged storage, all the nutrients in it are destroyed. Mushroom soup also doesn’t take much time, and unlike vegetables, it can be stored in a concentrated form in the refrigerator for several days.
Fruit broth you should also use immediately to bring the maximum benefit to the dish, and the taste remained rich.