Instant Meat Broth
6 servings
60 minutes
Instant meat broth is a staple of Russian cuisine, where simplicity and rich flavor are valued. This broth is made from third or fourth grade meat, making it accessible and practical. With a short cooking time and the addition of aromatic roots, it gains depth of flavor while remaining light and nutritious. It can be used as a standalone dish or as a base for soups, sauces, and other culinary creations. Historically, meat broth was considered a symbol of home comfort and care, often prepared to strengthen one's health. Oil-free roasted vegetables add a light caramel note, while the subtle aroma of celery and parsley makes the taste harmonious. This broth is a quick way to create true gastronomic magic without extra hassle.
1
Wash third or fourth grade meat, cut the flesh, pass it through a meat grinder, chop the bones; place everything in a pot, fill with cold water, leave for 20-30 minutes, then cook without changing the water.
- Meat: 500 g
- Water: 2 l
2
Add peeled and chopped roots at the beginning of cooking, some of which should be pre-roasted without oil in a pan.
- Carrot: 1 piece
- Celeriac: 1 piece
- Parsley root: 1 piece
3
Add salt 20 minutes after the cooking starts.
4
Boil the broth at a gentle simmer for 30-40 minutes, then strain and use it like regular meat broth.
