What to serve the broth with?

What to serve the broth with?

About what we should serve the broth with, we could safely write a doctoral dissertation, because one of us appreciates the most traditional soup with noodles, others prefer poured dumplings, and yet another gourmet will thicken the broth with semolina. From the thick.

But how many of us know, that one of the royal decoctions, podawać możemy z lime? And it's not just about the juice, but whole pieces of fruit, które dodajemy do Vietnamese broth. It is a broth cooked on a lean beef steak, plus 500 ml of beef broth, with shitake mushrooms, rice noodles, 2 łyżkami fish sauce, plenty of onion and medium chili. Moreover: coriander, fresh basil, mint. We will prepare this broth in just 55 min. Pour boiling water over rice noodles and mushrooms in separate bowls 5 i 20 min., then drain the pasta. Pour the mushroom water into a large pot, we add chopped mushrooms and meat, sos, ginger and bring to a boil. You can cook until the meat is tender, you can only wait a quarter of an hour and immediately pour the broth over the pasta and sugar snap peas. Then just add the mint, basil, cilantro and it's ready.

Broth, however, is primarily a soup that takes a long time to cook and requires only our patience. Wyśmienicie smakuje z pasta, of which threads remain the most popular, which can be easily prepared. Z 10 teaspoons of manna, teaspoons of butter per liter of water, we can cook a thick mass, którą po przestudzeniu możemy pokroić i dodać do rosołu. Kostka grysikowa to doskonały dodatek do zup dla dzieci. Another way is to serve broth with large cubes, ugotowanymi potatoes. What else to give? Peas puff, millet and rice, other varieties of pasta. In addition to the broth, doskonale pasują croutons, which can be prepared by dicing the bread and frying them in a pan with the addition of e.g.. herbs. If we don't like inventing additives to our stock, we can simply pour it into broths and drink it without any additives, possibly lightly sprinkle with fresh parsley. Do królewskiego bulionu warto także dodać delikatne i zarazem tiny meatballs, which we prepare from minced poultry and beef. The method of their preparation is identical, as with minced cutlets. Add the meatballs at the end of cooking the soup, which will be ready to be served in the moment, in which these meatballs will gain the appropriate softness.

The broth goes perfectly with every second dish. Whatever it would be like, taste and position among other dishes on our table, zawsze będzie górował królewski bulion. So it doesn't matter if we put smoking pork chops on the table, noodles…, ważne by w wazie stał klarowny i aromatyczny rosół.