pork ribs

The word broth comes from the original French, where bouillon means boiled. The English word broth comes from the Old High German word bru, which dates back 1000 years and means to cook by boiling. In my opinion, soup should be made with homemade meat broth. In reality, making broth is not complicated at all. Of course, it takes time, but it cooks itself most of the time, and you don’t have to watch it boil. The longer the broth boils, the better it becomes. Collagen is released, giving the broth a rich flavor and texture. I have mostly used homemade meat broth in my soups.

Preparation time: 30 minutes preparation, 5-12 hours simmering
Level: Easy
Quantity: About 6-7L broth

Ingredients:
2 kg pork bones. The store sells soup ragu, which is very suitable because it contains a lot of bones.
500 g chicken leg
1 kg pork ribs. I have used ribs because they have a lot of bones, and also make good quality meat for soups
2 medium carrots
3 medium onions
4 celery stalks
4-5 bay leaves
10 black peppercorns
1 tbsp sea salt. It is worth adding salt right when making the broth; it makes the broth very tasty, but you can always add salt later.

Preparation:

1. Wash the bones thoroughly with warm water.
2. Place the bones, chicken, and ribs in a cooking pot with a capacity of at least 10L.
3. Add the carrots, onions, and celery stalks.
4. Pour water until the pot is almost full and the meat is covered with water.
5. Bring to a boil over medium or higher heat.
6. When the broth starts to boil, reduce the temperature to medium-low.
7. The bones will start to release foam, which needs to be removed with a skimmer or spoon. Some techniques also describe making broth in this way: when the foam has separated, pour off the water, wash the meat and bones with water, and put them to simmer again with fresh water, but in my opinion, this way, you start to lose delicious components. I have always removed the foam and have not washed the meat.
   When removing the foam, you can proceed from what you need the broth for. If you need to make a stew, the broth should be very clear and beautiful, and you should then remove the foam and carefully clean it of floating particles. If you plan to make, for example, seljanka or cabbage soup, which are slightly cloudy anyway, then you don’t need to put in so much effort.
8. Once the foam has been removed, add sea salt, peppercorns, and bay leaves.
9. Reduce the heat to a minimum so that the broth barely boils. Leave the broth to simmer, either covered or uncovered, for several hours. The best broth is one that can simmer for more than 10 hours.
10. Once the broth has simmered, cool it slightly, remove the vegetables, meat, and bones. Remove the meat from the bones and use it to make soups. Strain the broth through a fine sieve, cool, and either refrigerate or use immediately to make soups.
    The broth can also be successfully frozen for later use in cooking.
    Ready!!