Broth concentrate
BROTH CONCENTRATE
Ingredients:
Meat or bones - 5 kg (chicken, beef, pork, lamb - any)
Water - 5-6 l
Onions - 2
Carrots - 1-2
Garlic - 4-5 cloves
(Omit salt and spices - they are added later.)
Preparation:
Rinse the meat or bones.
Bring the water to a boil (it's important to add the meat to boiling water so the broth is clear).
Lower the meat into the boiling water and wait until it returns to a boil.
Skim off any foam.
In a dry frying pan, fry the onions, carrots, and garlic until they are deeply browned – almost black.
This will give the broth a rich flavor and a beautiful golden color.
Add the sautéed vegetables to the broth.
Reduce heat to low and simmer with the lid open:
Chicken - 1 hour
Pork - 1.5 hours
Beef/lamb - 2-2.5 hours
Strain the finished broth through a sieve.
It should be a thick, rich, amber-colored concentrate.
Cool.
Pour into containers or bags.
Use as a soup base - 50% 50% broth - 50% water.
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