It is necessary to add one ingredient to the broth, which the Czechs keep forgetting. At the same time, it simply cannot be done without her

Autumn is clearly the season of soups and broths. We need not only to warm up, but also to get enough vitamins and nutrients. In addition, a strong broth can ward off any cold from the dry weather and get you back on your feet after autumn viruses.

From quality meat or leftovers

If you’re on a tight budget, broth is definitely a dish that you can cook for just a few crowns. All you have to do is use the leftovers from the fridge and you will get high-quality and tasty food full of vitamins. You can use scraps of meat, bones, leftover vegetables or some vegetable peels that you would otherwise throw away anyway.

However, you can of course get a high-quality and truly gourmet broth from better ingredients. It is advisable to buy good meat, use a lot of vegetables and good spices.

However, both options are possible and you definitely don’t have to be ashamed of using leftovers from the fridge – it’s definitely better to make a good broth out of them than to throw them away unnecessarily.

The broth must be steeped overnight?

Modern cooks recommend to strain the broth, for example, overnight. However, it is not necessary, our grandmothers also did not leave it on the stove for many hours, and still managed to conjure up very tasty soups and broths.

You should cook the meat broth for two, preferably three hours on a low heat – so that it bubbles slightly rather than boiling.

The more meat you add to it, the stronger it will be. It is advisable to choose some pieces with bones, because it is the bones that give the broth strength and flavor.

Even root vegetables are never enough, just watch out for carrots – if there are too many, the broth will be unnecessarily sweet and maybe even orange-colored.

And the promised trick to make your broth even better?

At the very end of cooking, when you have removed all the bones, put a few slices of bread into the soup (you can easily use an older one that you would not eat anymore). It will absorb excess fat and the soup will not be unnecessarily greasy. This trick is especially useful if you have chosen some types of fattier meat that would make your eyes greasy in the soup.

Foto: Shutterstock