Base for transparent soups are transparent concentrated broths, which cooking by a lightening an usual broth of bird, fish and for this adding in broth is ottjazka which cooking by following method: For meat broth a neck of meat, flank, shank chop, add cold water as 1.5 l. of water for one kg a meat, salt, and infuse on cold for 2 hours. For fish broth a caviar of partial fishes rub in pot in shredding onion, adding 2 spoons of water till receiving same mass, mass received salt, dilute with cold water as four to one.
For broth aroma and colour as with ottjazka entering roots and onion, washing which, chop along, and not cleaning baking on oven without fat. And broth with ottjazka made on temperature for broth on 70C.For meat transparent broth getting enters ottjazka, baked vegetables and warm till boiling at closed lid, after foam remove and on weak fire cook 30 min. And for transparent fish broth getting as broth with ottjazka and vegetables leading till boiling and put on the oven border. And when ottjazka will be below, from a top remove fat, filter broth through often sieve and again lead till boiling. Transparent broths serving with garnishes, vegetables boiled, cereals, croutons as on diets 2,15 as diluting kind for 4.
Broth with egg flakes for diets nr 2,4,15
In weak boiling broth add through sieve in easy mixing as shaken whites raw, salt, and lead till boiling.In serving put a piece of butter oil, and chopping greens.
Broth with curd dumplings, for diets nr 2,4,15
Rub curd, mixing with butter oil good, and yolk of raw egg. After a flour, fromage, nutmeg add in shaken white egg and care mixing. And of mass received form dumplings and put theirs in spreaded with oil in a pan, add boiling water and cook till are dumplings will be on top, take theirs with skimmer on sieve. As in serving they are putting in plate, pour over meat transparent broth.
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