Basics and rules for preparing delicious fish broth and dishes based on it. How to lighten broth How to lighten broth in the ear

A good broth can become not only the basis for a soup, but also an independent dish. At the same time, it is very important that it pleases not only the stomach, but also the eyes. We will teach you how to cook a transparent golden broth, it is not difficult at all - the main thing is to follow our advice when cooking.

What to cook

Broths are best cooked in stainless steel pots, then their taste will not spoil. Enamel dishes are also suitable, but only the enamel should be free of chips and cracks. Choose a saucepan that is large enough to be free of liquid to the brim.

Meat

The choice of meat for the broth is quite large. These can be the chest and back parts of the carcass, rump, rump, loin, shank. A piece can be with or without bone. Bones, if used, need to be chopped before cooking, so they will give more broth to the broth. The meat should be rinsed well before cooking.

As for fat, it's a matter of taste. If you can cut the meat off completely before cooking, the taste of the dish will turn out to be unsaturated and uninteresting. Too much fat in the broth is also unlikely to please anyone. The zealous housewives can later use the cut off mass for frying vegetables.

The finer the meat is cut, the more nutrients will pass from it into the broth. For dietary purposes, a piece for broth can generally be finely chopped, as for kebabs. But in this case, you must remember to strain our dish after cooking.

Water

If you want a tasty broth, then the water should be cold at the very beginning of cooking. If you need tasty meat, then fill it with hot water, but not from the tap, it is better to heat the water in a kettle.

For 1 kilogram of meat and bones, you need to pour about 4.5 liters of water. But if you want a stronger broth, there should be less liquid.

The main rule: water should never be added to the broth during cooking. Once filled in and that's it. The fact is that adding water to both the broth and the soup greatly impairs taste qualities dishes.

How to cook

After boiling, the broth should be left over low heat. And do not let him gurgle too much, otherwise it will be cloudy.

After the broth boils, you need to remove the foam from it. Then it will turn out transparent.

To improve the taste of meat, you need to add a shot of vodka to the broth. The piece will become soft, and the alcohol will boil away.

The meat will become softer if you add a couple of pinches of baking soda to the broth during cooking.

Clarify the broth

One way to get a light broth is to drain the first water immediately after boiling. But be careful, the meat gives its useful substances to the broth in the first 20 minutes after the water begins to boil.

If you did not have time to remove the foam, then you need to pour some cold water into the pan, the broth will boil, the foam will float and you will remove it. Yes, we recommended not to add water during cooking, but it’s better than getting a muddy dish at the end.

Drawstrings will help to clarify and make the broth transparent. In the old days, black caviar was used, but now housewives choose squirrels. They are shaken and then added to the pan. The protein absorbs all the dirt and suspension - the broth becomes golden and transparent. And you just strain it through double or triple gauze.

Photo: Shutterstock.com

Additives

Usually, an onion with the first layer of husk removed, carrots, various roots, bay leaves and peppers are placed in the broth. Additives are added about an hour after the start of cooking.

Carrots and parsley root not only add aroma and delicate taste to the broth, if you cut them into strips and fry them in a dry frying pan, and then put them in the broth, the broth will turn out golden.

The ginger root gives the broth an interesting taste. With it, the dish turns out to be slightly spicy.

A dry piece of cheese added during the cooking process improves the taste of the broth well.

Salt

Meat broth is usually salted about half an hour before the end of cooking. If you feel that the salts have been shifted, then you need to pour a little rice into the cheesecloth and lower it into the broth for 5-7 minutes. Rice will pull excess salt... For the same purposes, you can use regular flour or raw potatoes.

How much to cook

The meat is cooked for about 1.5-2 hours. The time depends on the size of the piece and its freshness. Young - cooks faster, old - longer. In general, the slower the broth is cooked on a lower heat, the tastier it turns out.

After cooking

You can strain the broth, but this is not necessary. Remove the meat and bay leaf, onion and roots from it. Cut the meat in portions, put on a plate when serving the broth.

Hello Elizabeth!

Fish broth is made from fins, bones and heads. The gills are removed from the heads. Some cooks advise removing the fish eyes - but experiment and see if there is a difference in the taste of the resulting broth. In the future, fish broth is used as a basis for the preparation of fish soups and fish soup. In such a basis, it is also preferable to boil the fish - then its taste is richer.

To make the fish broth transparent

• Use good quality water and pour it into the pot with a margin so that you do not have to refill to replace the boiled one.
• Skim off the foam - this is the main reason for the cloudy broth. It is convenient to remove the foam with a spoon or use a strainer for these purposes, as well as a slotted spoon. A large fire will increase foam production, so adjust how vigorously the water boils.
• The fish broth must be strained. You can use a colander for this, but it is safer to supplement it with gauze folded in several layers. After the broth is strained, do not be too lazy to press on the boiled heads and fins - this will help to extract especially valuable drops of broth, rich in aroma and taste.
• The broth will become more transparent if you put the whole onion in it. You can even try using an unpeeled onion.

Vegetables for fish broth

Roots, vegetables and spices are essential ingredients in a successful fish-based broth. I especially recommend:

• Garlic;
• Leek;
• Carrot;
• Celery (petioles);
• Parsley roots;
• Celery roots.

Transparent fish based broth

Ingredients:

• Bones and heads of lean fish - 1 kg;
• Bulb;
• Carrot;
• Celery - 1 petiole;
• Garlic - a couple of unpeeled cloves;
• Thyme and parsley - a couple of twigs;
• Black pepper - 1 tsp;
• White wine 200 ml;
• Salt.

Most often, low-fat types of fish are used for fish broth. This can be flounder, cod, pike perch, etc. Fish heads and bones are filled with cold water. Vegetables are added, chopped in large pieces... The saucepan is placed over medium heat. After the water boils, it is necessary to remove the foam, add black pepper and herbs, pour in the wine. Reduce the fire and cook the broth for half an hour. Do not keep the dish on the fire for longer, because this will cause the fish bones to bitter the liquid. After the broth is removed from the heat, it is salted and seasoned.

How to fix cloudy fish broth

If you are not happy with the result, then the problem is solved, although you will have to tinker. The cloudy broth can be clarified. Use the following methods:

• Beat a couple of chilled egg whites lightly, add to a slightly cooled broth (about 60 or 70 degrees). First, pour in half of the whipped egg whites and quickly bring the broth to a boil. Then pour in the remaining proteins, bring to a boil again and carefully wait for the moment until the dregs and coagulated proteins collect on the surface. Remove the foam that has risen. Let the liquid stand and cool. Strain the broth through cheesecloth.
• Use boiled rice. Fold it in a bag of linen, dip it for a couple of minutes in the broth that is boiling.
• Carrots are also a good absorbent. Cut the root vegetable in half lengthwise, cut each half and dry in a non-fat frying pan. Prepared carrot slices are placed in broth a few minutes before being removed from heat.

The secret of the multicooker

One of the most simple ways to cook a transparent, like a tear, fish broth - this is to use a multicooker for these purposes.

Nutritionists believe that fish soups must be included in the human diet. They can be eaten alone or used as a base for other dishes, such as soup, aspic, sauces, etc. Most delicious soups are obtained if you use catfish, sea bass, pike perch and crucian carp for cooking.

Benefits and calories

Fish contains many vitamins and minerals, as well as many other useful substances. As for the energy value, it depends on the ingredients that were used for cooking.

The average calorie content of fish broth is 49 kcal per 100 g. If fatty fish was used, then the calorie content will naturally increase. First fish dishes are recommended by doctors for people who have a weakened body after an illness or surgery.

Fish broth recipes

There are many cooking options for which not only different fish are used, but also different parts of the carcass. Let's take a look at some of them.

But first, let's dwell on an important question: “ How much fish broth should you cook?»If cooked on low heat, it will take about half an hour to cook. After the time has elapsed, you need to take out the fish, vegetables and herbs.

After that, it is recommended to leave everything for half an hour at room temperature. During this time, excess fat will appear on the surface, which should also be removed. It is recommended to strain the liquid through cheesecloth, which should be folded in several layers. For lightening, you can use any of the options below.

Clarification of the broth

It is important to know how to clarify the fish broth so that it looks attractive and does not spoil the impression of the dish.

There are several ways to get rid of the dark color and give the liquid a beautiful golden color:

Classic recipe number 1

Vegetables and fish are included in this broth, which one does not matter. Cooking is quick and easy.

Ingredients :

• 1.5 kg of fish;
• onion;
• bell pepper;
• leek;
• 1 tbsp. dry white wine;
• lemon;
• a couple of sprigs of celery;
• thyme;
• 3 bay leaves;
• salt.

Cooking method:

Classic recipe number 2

Let's figure out how to cook fish broth from waste. When cutting a carcass, waste often remains: fins, tails, heads, bones, and even skin can be used, only without scales.

Ingredients:

• 1 kg of waste;
• 2 liters of water;
• 3 onions;
• 2 large carrots;
• 50 g parsley.

Cooking method:

Fish broth vegetable soup recipe

This light and completely non-greasy first course is perfect for both adults and children. This soup is usually classified as dietary.

Ingredients:

• 0.5 kg of shrimp fish;
• 400 g of tomatoes;
• 200 g bell pepper;
• leek;
• a bunch of cilantro;
• 1 tbsp. a spoonful of spices;
• spices.

Cooking method:

Recipe for fish broth soup with corn

This dish turns out to be more satisfying, but at the same time very tasty. Cooking is also simple and quick.

Ingredients :

• 2 tbsp. broth;
• 1 tbsp. milk and cream 20%;
• 0.5 kg fillet of white fish;
• 80 g bacon;
• 3 cobs of young corn;
• 4 potatoes;
• onion;
• a few sprigs of dill;
• olive oil;
• salt and pepper.

Cooking method:

Spicy Fish Soup Recipe

This is spicy dish ideal for cold winters.

Ingredients:

• 1 tbsp. rice;
• 2 cloves of garlic;
• onion;
• 3 tbsp. tablespoons of butter;
• salt;
• Dill;
• 2 tbsp. tablespoons of tomato puree;
• 2 liters of broth;
• 500 g of sea fish.

Cooking method:

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

In Russian cuisine, you can find not only traditional dishes, but also those that came from other countries. Jellied, which owes its birth to French galantine, has become familiar to Soviet cuisine. It resembles jellied meat, but it looks much more elegant.

How to cook jellied fish

Some housewives confuse this dish and jellied meat, although a number of recipes encountered looks more like a compromise between the first and the second. Fish aspic is distinguished by a very transparent and strong broth, to which gelatin is mixed. The finished snack should not be cloudy, but you can decorate it with bright vegetables or slices of boiled eggs. If you have made aspic at least once in your life, then you will quickly understand how to make aspic from fish.

With gelatin

There are so many options for this snack that it will not be possible to derive a single technology, but there is a general traditional algorithm, the conditions of which all recipes meet. Classic fish jellied with gelatin is prepared with the following proportions of components:

1. The head and tail are filled with water (about 1.5 liters), boiled at low power for no longer than an hour. If a carcass is taken, the time is reduced to half an hour.
2. The broth is salted, heated for a couple of minutes and filtered through cheesecloth several times - until the liquid becomes transparent.
3. At the same time, 10-12 g of gelatin are filled with water.
4. After a quarter of an hour, when the gelatin swells, you can mix the liquids and warm up again.
5. The base can be frozen or immediately pour vegetables and fish pieces into it.

No gelatin

Some housewives prefer a not too dense structure, so they avoid adding gelatin. This is possible if red fish is used, the aspic will turn out to be almost traditional. With white, it will more resemble fish jelly, even if you took a fat piece. The technology of work remains standard, so there is no need to consider it separately here. Keep in mind that aspic from fish without gelatin will require an increase in the solidification time.

What fish is better to make aspic

This dish should be not only tasty, but also beautiful, so the housewives are interested in what kind of fish they make aspic according to the rules? Professionals advise using those species that have a minimum amount of bones, and the color of the pulp and fat content do not play a role. Salmon, trout, pollock, pike perch, sturgeon, silver carp, cod are ideal. WITH river fish Aspic is rarely prepared.

How to clarify fish broth

Transparent, almost luminous jelly is one of the key quality criteria for this dish. If the technology has been followed, there will be no problems, but sometimes the hostesses have to urgently look for a way to clarify the fish broth for aspic. First of all, you need to let it cool down - professionals call the optimal temperature 45-50 degrees. After that, you can resort to the method that has been tried by chefs and ordinary housewives more than once:

1. Take cold egg white, beat without additives until firm. For each liter of broth, you need 2 eggs.
2. Crumble the shell, stir in to it.
3. Add this mass to the aspic broth.
4. Wait for it to boil and a "hat" appears on the surface.
5. Remove from heat, let cool slightly (10-12 minutes).
6. Repeat steps 4-5 twice.
7. Pour the broth through cheesecloth 5-6 times, cool.

Fish jellied recipe

This cold dish is prepared according to the standard scheme, no matter what additives are added and no matter how the form of serving changes. After studying the basic recipe for jellied fish, you can independently develop for yourself the ideal formula for this appetizer. Serve aspic, which is made on the basis of fish, recommended with horseradish or with mayonnaise sauce with herbs or lemon zest, and attach a crust of warm rye bread to it.

Pink salmon

• Servings Per Container: 4 Persons.
• Calorie content: 729 kcal.
• Purpose: for a snack.
• Kitchen: home.

This tasty and healthy pink salmon aspic is interesting for its composition: vegetables are added there, so that the dish can be served as a full-fledged nutritious lunch. Mushrooms and red fish - a combination that is not very popular, but hearty and light. To give the fish jellied a more interesting color, you can throw a couple of grams of saffron to the broth during cooking.

Ingredients:

• pink salmon (steaks) - 400 g;
• champignons - 160 g;
• carrots - 100 g;
• canned green peas - 50 g;
• gelatin - 15 g;
• dried garlic - 3 g;
• salt.

Cooking method:

1. Pour gelatin with water according to the instructions on the sachet.
2. Boil broth (1.5 l) from steaks and carrots for half an hour over medium heat. Season dried garlic, salt.
3. Boil mushrooms separately, you can also boil with spices.
4. Mix the broth filtered through cheesecloth with the swollen gelatin.
5. Pour the peas into a mold. Arrange pieces of mushrooms and fish on it.
6. Pour in broth. Cool aspic from fish for 4 hours.

From pelengas

• Cooking time: 5 hours 15 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 973 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Complexity of preparation: medium.

This saltwater white fish, artificially bred, belongs to the mullet and is rarely used by housewives, since it is not universally available. Recognized as a gourmet product with excellent tender meat that is practically devoid of bones. Cooking jellied pelengas is a pleasure, especially considering the speed of cooking fillets.

Ingredients:

• bearing - 1 kg;
• Bulgarian pepper;
• carrot;
• salt, seasonings;
• gelatin fast food- 30 g.

Cooking method:

1. Fill the ridge, scales and head of the pelengas with water (2.5 l), wait for it to boil. Simmer for an hour on low heat - this way you can reduce the required amount of gelatin.
2. Strain the broth three times, boil again. Add fillet pieces. Cook for 6 minutes.
3. Catch fish, let cool. Expand in shape.
4. Distribute fresh carrots, pieces of bell pepper nearby.
5. Pour in warm broth mixed with gelatin, cool for 4 hours.

Cod fillet

• Cooking time: 4 hours 20 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 1013 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Complexity of preparation: medium.

This cod aspic is interesting with a small innovation: you will master the coloring of fish broth, which will be useful for creating a beautiful aspic for the festive table. The base should turn out to be the same transparent and luminous, but colored, which looks very impressive. In the future, you will be able to experiment with different natural dyes.

Ingredients:

• cod - 1 kg;
• large beets (sweet variety) - 200 g;
• gelatin - 25 g;
• carrots - 200 g;
• spices, salt;
• greens.

Cooking method:

1. Cut off the head and tail of the cod, add water (1.8 l). After boiling, cook for 50 minutes, be sure to add spices.
2. Peel the carcass of bones, remove the skin too. Cut into pieces, toss into broth 10 minutes before the end of cooking. Add the peeled carrot circles at the same time.
3. Pour gelatin with water to swell.
4. Strain the broth, pour into another container. Throw the chopped beets there, cook for another quarter of an hour - the color should change.
5. Strain the broth again, add gelatin into it, mix.
6. Fill the form with fish (fillet cubes), herbs and carrots in layers. Pour in broth.
7. Cool aspic for 3 hours, serve as sliced.

Salmon

• Cooking time: 5 hours 35 minutes.
• Servings Per Container: 7 Persons.
• Calorie content: 1326 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Complexity of preparation: medium.

Most people who grew up in the post-Soviet space are familiar with the catchphrase of Ippolit from The Irony of Fate about jellied fish. She became the reason for the growth of interest in this dish, therefore salmon jellied is an appetizer that is associated mainly with the New Year's table. No negative epithets will flicker in the minds of your guests: they will be surprised by this delicious aspic. Any red fish can be used instead of salmon.

Ingredients:

• eggs - 4 pcs.;
• salmon - 500 g;
• any white fish - 100 g;
• small lemon;
• black olives b / c - 100 g;
• gelatin - 8 g;
• carrots - 2 pcs.;
• a bunch of greens;
• seasonings.

Cooking method:

1. Rinse the salmon, remove the skin. Cut the fillets into cubes, add water (2 liters).
2. Cook for a quarter of an hour, counting the time from the moment of boiling. For frozen, the waiting time can be reduced to 10 minutes.
3. Do the same with white fish, just take a separate pot with a smaller volume, and pour only 1 liter of water. Don't forget the spices.
4. Use a slotted spoon to catch fish pieces.
5. Pour gelatin with water according to the instructions.
6. Boil eggs hard-boiled, cut in half lengthwise.
7. Cut the olives into quarters or rings. Lemon - in circles.
8. Peel the carrots, wrap in foil, bake for 20 minutes (the oven is warmed up to 190 degrees). Cut into circles.
9. Strain both broths into one container, add the swollen gelatin there. Warm up so that the grains disperse, mix.
10. Fill a large container with all of the listed components, pour gently, in small portions, with broth. Refrigerate for 4-5 hours.

Trout

• Cooking time: 8 hours 40 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 4132 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Complexity of preparation: medium.

For those who have mastered the classic versions of creating aspic from fish, you can try to figure out how to cook such an appetizer without gelatin. For training, professionals suggest making aspic from trout - this red fish gives an excellent gelatinous broth that freezes well by itself. The density will vary in its concentration: below is a very rich, and therefore perfectly retaining its shape after cooling down.

Ingredients:

• trout - 2 kg;
• water - 1.3 l;
• parsley roots - 50 g;
• eggs - 3 pcs.;
• bay leaf;
• carrots - 2 pcs.;
• seasonings;
• a bunch of dill.

Cooking method:

1. Cut off the head and tail from the fish. To fill with water.
2. While it comes to a boil, remove the bones from the trout, remove the skin. Cut into slices.
3. Boil hard-boiled eggs separately. Cut into circles.
4. After boiling the future broth for the jellied head and tails, catch and discard, and, on the contrary, throw the pieces of fish.
5. Add parsley roots, bay leaves, seasonings. Cook for 20 minutes.
6. Throw in the peeled carrot slices, cook for another 10 minutes.
7. Place fish, eggs, finely chopped dill, carrots on the bottom of the mold.
8. Gently pour the broth strained twice. Leave in the refrigerator overnight.

Of fish heads

• Cooking time: 4 hours 40 minutes.
• Servings Per Container: 7 Persons.
• Calorie content of the dish: 1402 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Complexity of preparation: medium.

Cooking aspic from fish heads is no more difficult than from fillets, but there are a couple of nuances here. First, be sure to remove the gills or ruin the broth. Secondly, the heads are used only for cooking the base to the jellied one, but the form will still have to be filled with chopped fillets (otherwise there will be fish jelly). Try not to combine several types of fish: if you took the heads of pink salmon, take its carcass to fill aspic, not pike perch, salmon, etc.

Ingredients:

• fish heads - 500 g;
• fish carcass - 500 g;
• large egg;
• carrot;
• peppercorns - 3 pcs.;
• salt;
• gelatin - 10 g;
• seasonings.

Cooking method:

1. Boil a broth based on fish heads (use 1.5 liters of water), not forgetting to season with spices and be sure to throw peppercorns and onions there.
2. Strain twice to make it transparent.
3. Boil an egg in boiling water and count for 8 minutes. Peel, cut into circles.
4. Cut the carrots in the same way, or use a curly knife.
5. Boil or steam fish fillets, cut into cubes.
6. Soak gelatin, after swelling, mix with a liter of broth and warm.
7. Fill the form with fish, carrots, eggs. Pour in warm broth, leave for 4 hours.

Pollock

• Cooking time: 4 hours 35 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 714 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Complexity of preparation: medium.

This version of the filler differs from those proposed earlier in both the supply and the scheme of work. The broth can be prepared using a multicooker, which will delight housewives who are accustomed to this device. The serving will be portioned and very beautiful, so the recipe can be saved for the holiday. Making aspic pollock is easier than other types of fish, especially if you purchase a peeled fillet.

Ingredients:

• pollock - 900 g;
• parsley and celery roots - 100 g;
• water - 1.2 l;
• small onion;
• salt;
• lemon;
• gelatin - 12 g.

Cooking method:

1. Cook a weak broth from half of the fish, be sure to throw the roots there. Salt, preferably before finishing. Multicooker mode - "soup", timer for 40 minutes.
2. Cut the remaining fish into large pieces, put in a multicooker bowl. Add a couple of glasses of water, you can throw in the spices. Cover with onion rings. Cook on stew for 45 minutes.
3. Pour gelatin with water, let it swell.
4. Warm up, pour into the broth strained twice, mix.
5. Distribute pieces of pollock in portions, place onion and lemon slices on top. Pour the broth over, let cool and grab (the wait will take 2-3 hours).

From carp

• Cooking time: 1 hour 50 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 1787 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Complexity of preparation: medium.

Delicate and hearty aspic carp fish will look great on festive table, and as an addition to an everyday lunch. For serving, you can cut it into wide slices, garnish with fresh herbs. You can vary the amount of spices and roots with which the broth is cooked according to your preferences, but try not to overdo it, because it should remain transparent.

Ingredients:

• carp - 1 kg;
• canned corn - 200 g;
• carrots - 2 pcs.;
• salt;
• celery root;
• lemons - 2 pcs.;
• gelatin - 50 g;
• spices.

Cooking method:

1. Soak the gelatin.
2. Coarsely chop the celery and carrots. Add pieces of fish (cut not too hard), add water (2 liters).
3. Cook for 40 minutes on low power.
4. Cut carp fillet into cubes, carrots into slices.
5. Arrange in shape, on top of the circles of lemons and corn grains.
6. Mix warm broth with gelatin, pour on top. Leave it on for a few hours.

From chum

• Cooking time: 6 hours 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 941 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Complexity of preparation: medium.

Chum salmon is an excellent base for aspic, which combines the good fat content this dish needs, and low cost (when compared with other types of red fish). If you intend to get jellied meat from chum, and not aspic, chop the fish directly in a saucepan and do not strain the broth: both the tail and the head will be useful.

Ingredients:

• chum salmon - 700 g;
• gelatin - 10 g;
• carrots - 1 pc.;
• spices for fish;
• bulb;
• a bunch of greens.

Cooking method:

1. Remove bones from fish, rinse, cut into large pieces. Wrap in cheesecloth - so they will not fall apart.
2. Cover with water, cook for 25 minutes. Don't forget to drop the spices.
3. It is better to add salt towards the end of the broth boiling, because the liquid boils away strongly.
4. Let the gelatin swell with cold water, mix with warm (!) Broth. Warm up, but do not boil.
5. Beautifully chop the carrots, scald the onion rings with boiling water. Lay them out along the bottom of the mold.
6. Spread greens on top, cover everything with broth. Cool aspic for 5-6 hours.

From canned fish

• Cooking time: 3 hours 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 479 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Complexity of preparation: medium.

This appetizer, according to professionals, is not quite aspic, but jellied meat with canned fish, tk. it will be difficult to achieve perfect transparency from the broth. The inconvenience is also added by the fact that canned fish keeps its shape worse than fresh, especially after additional heat treatment. But such an appetizer is very budgetary, and does not require a long preparation: canned fish jelly freezes very quickly.

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Diet cuisine: low-fat chicken soup

Soups are an essential part of a healthy diet. Delicious dietary soups can be made with chicken broth. Chicken meat is not fatty and contains many nutrients and trace elements necessary for humans.

The base of the clear broth should be laid at the very beginning of cooking. The most delicious and rich broths are obtained from meat "on the bone", that is, from a combination of meat and bone components. Well thawed and thoroughly washed meat should be poured with cold water only.

If fatty meat is used, after boiling the cloudy water, add clean water and continue cooking. At the same time, you must immediately reduce the heat under the pan to a minimum.

To obtain a fragrant and clean broth during cooking, you need to put in it a whole peeled onion, which should be removed at the end of cooking, and the foam should be periodically removed from the surface of the liquid. This requires a slotted spoon - a special flat spoon with holes.

It is necessary to make a reservation and mention the nuances associated with fish and chicken broths. When preparing it, you need to salt it before placing the vegetables in the pan - this will preserve its transparency. And fish broths should be cooked only from pike perch - all other types of fish will make the broth cloudy. And it will not be possible to fix it.

During the entire preparation of the dish, you should not cover the pan with a lid, since when the lid is covered, the foam that appears does not rise up, but immediately settles to the bottom.

As for some types of vegetables, it should be mentioned separately. It is better not to grate it, but simply chop it. Otherwise, it will give additional yellowish foam.

If, despite all the efforts, the broth still turned out to be cloudy, you can resort to emergency measures, namely, to clarify it with absorbents.

First, the meat must be removed from the liquid. Then you can start filtering the broth. For these purposes, a fine sieve or gauze folded in 3-4 layers is suitable. The strained broth is suitable for soups, but if it was conceived as an independent dish, you also need to clarify.

To do this, you need the protein of one egg - the yolk will not take part in the cleaning. One protein can clarify two liters of broth. Well-beaten egg white is an excellent absorbent.

The resulting mixture must be poured into a slightly cooled broth in a thin stream, stirring constantly so that the protein is evenly distributed throughout the contents of the pan. After that, you need to let the broth boil over low heat, continuing to stir it.

A five minute boil is more than enough for the protein to curl and settle to the bottom. It is not necessary to remove it with a slotted spoon. The broth can simply be filtered again.

In addition to the above-described absorbent, you can use the so-called "pull". It is also prepared on the basis of egg whites, but 100 grams should be added to it. minced meat and two or three tablespoons of broth. Such an absorbent will not only cleanse and clarify the broth, but also add nutrients to it.