Interesting: there are also differences between them, but they all emphasize two: all the ingredients are in cold water, and cooking under boiling, for a long time. From now on, teachers will help each month with tips for greater success in home cooking.
# Dolchak. I cook only bone broth, that is, barley with smoked legs and neck bones, as well as every Sunday (if only at home): meat bone broth with the addition of trimmings and of course poultry. Above all, they are good bones, and I prefer chicken legs, but they are hard to come by. Above all, I take at least five hours to do this. There are many types of soups in Slovenian cuisine in which we use bones as an ingredient: beef, sour ham soup, barley soup with smoked pork bones (especially legs, ears, neck and ribs), Dolenjska rooster soup, dry Dolenjska soup, fish soup, etc. However, bone broth or fondue (bases) are very common and indispensable in French cuisine, as they are the basis of all sauces and many dishes. Extensive culinary knowledge is not required for bone broth. Other components require some attention. Vegetables do not need long-term cooking (this destroys the taste and nutritional value), and spices lose the value that their essential oils and aroma give them. Interesting facts about soup: A lack of collagen causes the skin to wrinkle, so soup is a natural source for that – especially fish. It is better for the body to eat soup than meat from it, as this remains in the digestive system for a long time, and soup (more liquid) is eliminated faster. Hippocrates wrote that food should be medicine and medicine should be food, and they were meant to be a prop to bone broth, since they work almost miraculously on stomach and intestinal problems.
# Roseman. When it comes to bone broth, I always follow my mother’s rules: the soup should boil long and slowly. Put all ingredients in cold water. Chicken should also be included in the meat broth! I upgraded my mom’s basic instructions myself a bit. Over the years, I’ve tried to make them tastier, lighter, trend-setting and custom-friendly. I will continue to do so in the future. Maybe I can finish my current recipe as well. We need five liters of soup: 800 grams of veal bones (the back is the best, the brain is the strongest in taste), 200 grams of chicken bones (there is still some meat on them – buy meat and bones from 100 grams of leeks, 30 1 gram of green stalk, 80 grams of carrots, 80 grams of leeks, 50 grams of parsley, 1 tablespoon of whole white pepper, 2 bay leaves, a sprig of thyme, a sprig of marjoram, 8 juniper berries, a clove of garlic, coarse salt (to taste), 50 ml of dry white wine Fry vegetables and spices (cleaned and chopped) quickly over high heat Bake the bones in the oven at 210 degrees, which is about 30 minutes Put all the prepared ingredients in a saucepan and pour cold water over them Add wine. Set the cooker power to the limit Minimum and let the soup slowly boil. It should not boil in any way, because some proteins dissolve only at lower temperatures, and the soup will also be more pure. If necessary, add a little cold water or add ice cubes. This will make it easier to “keep it” under boiling.The soup according to this recipe will be tasty, transparent and golden in color.As my mother says, she will have some of those Cute chubby bits are everywhere.
#Bertoncelli. First, of course, we choose several different types of bones for the bone broth, depending on the type we want to prepare (beef, veal, chicken, wild poultry, venison…). For beef, I use beef bones instead of brains (ribs, neck or pelvis). Then bake the bones at 180 degrees for half an hour to get a little color and the soup to taste like baked bones. However, if we don’t like it too much, we can quickly cook and cool it after five minutes. If we want a really clear soup, I always cook it myself. For a better taste, you can also add beef or other meat trimmings to the soup, thus improving the taste. It is very important to always put all the ingredients in cold water and then heat it very slowly. In no case should it boil at full speed because the soup becomes sour afterwards. From vegetables we use classic vegetable soup (onions with peel, carrots, celery root, leaves, parsley root …), you can add ingredients to taste. From the spices we choose whole pepper, laurel, saffron, coriander … again to taste. We always salt the soup at the end when we filter it, because otherwise it can be very salty. Leave to rest for about half an hour before filtering to allow the ingredients to settle. The ratio of liquid to bone in my soup is somewhere around a pound of bone, 0.5 kg of vegetable soup and three liters of cold water. When the soup boils, cook it slowly for at least 3-4 hours.
# family. I always ask the butcher for “locally produced” meat. For a good bone broth, I ask him to finely chop the beef bones, as this is the only way to give the soup more flavor. I use mixed bones with and without the brain. I do not peel the onions, but wash them well and chop the roots, because the peel gives the soup a little more color. If I quickly fry the bones in a little oil, the soup is lighter, but when I want it to be darker, I fry them more. Then I fry chopped, washed and dried vegetables (carrots, leeks, celery, parsley, garlic) to give more flavour. Sprinkle with cold water and bring to a boil. When the soup boils, remove the foam from the surface (easier with a fine strainer) and add spices (salt, pepper, bay leaf and a little saffron). Then I reduce the temperature until just barely boiling. They say that the soup should be boiled so that the housewives quarrel about whether it should boil or not. So let it cook for at least four hours. Then leave the broth aside for 15 minutes until it settles, then strain it through a fine sieve. If I don’t use it completely, I quickly cool it down in cold water so it can wait a day in the fridge.
# Blegic. Beef or other bones are boiled or roasted to remove the protein. I myself use brain bones with lateral cartilage. Shake the prepared bones in a saucepan of cold water and add the peeled carrots, celery tubers, parsley root and the fried onions with the peel. Add salt to the soup, add pepper, add a little saffron. Cook over low heat below the boiling point there is about 85-90 degrees. Often, foams accumulate on the surface, which must be collected during cooking so that as little precipitate as possible is formed. Personally, I cook soup for four to six hours. Bone soup story: Every Slovenian has his own, but we all have one thing in common in this story that there is no Sunday lunch without beef (bone) soup.
# Forlan. First, we head to our favorite butcher and ask him to pick the right bone for us. In the market we buy real locally grown vegetables from Pranjevka. Good bone broth will be especially enjoyable on cold winter days as it will keep us warm, strengthen our immune system, and protect us from colds. My recipe: 1.5kg mixed beef bones (ask the butcher to cut some leg bones with plenty of brain and some with cartilage joints – this is a rich source of collagen), 1 tablespoon apple cider vinegar (helps improve and faster) mineral excretion from bones ), 5 liters of water, 4 celery stalks, 4 medium-sized roots (washed but not peeled), 3 medium-sized onions (washed, not peeled), fresh parsley, garlic, pepper, salt. Procedure: Shake the bones with cold water and wash them well first (wash the sawdust and other small particles). Then put it in a saucepan and pour cold water. Add a tablespoon of apple cider vinegar. Let it rest for an hour, until the vinegar starts to work. After an hour, add the carrots, onions and greens. Put the pot on the gas and bring it to a boil, then reduce the gas to a minimum. Soup should be cooked for at least 24 hours if we want to get the best results; If necessary, add a little water. During the last 30 minutes of cooking, add the parsley, garlic, pepper, and salt, if desired. Once the soup is cooked, let it cool, remove the vegetables and bones, let it cool and strain it. They can be stored in the refrigerator for up to five days and in the refrigerator for up to six months.