Cut all the vegetables into large pieces. Place them in a saucepan, pour in filter! water, bring to a boil over high heat. and cook with the lid clos! for 1–1.5 hours, skimming off the foam. Strain the finish! broth.
Ideal water for broth
Ideal water for broth
Not all water will make a good broth
If it is hard and has too many minerals (scale in the kettle semji chrome extension: save 10 hours per month on seo content production! in a few days), then the taste and aroma of the products will not “transfer” well into the broth. Cooking vegetables in hard water will take longer, and it will be more difficult to calculate the recipe accurately.
When it comes to pea, bean or lentil soup, soaking the beans in hard water is also a bad idea – they will take just as long to cook as without soaking.
It is very easy to completely remove hardness and get water of the same quality of purification as bottl! b2b marketplaces: how companies benefit using a home reverse osmosis system. Modern models of such systems can be found at AQUAPHOR in the DWM series . They save the home chef not only nerves and time, but also water and space.
AQUAPHOR DWM-101S Morion
Modern reverse osmosis system with a compact tank. Helps save up to 9 tons of water per year.
AQUAPHOR DWM-312S PRO
Extra-compact and affordable reverse osmosis system without a storage tank for small kitchens.
AQUAPHOR Eco Pro H
Softening of m!ium-hard water. Deep purification from clean email and bacteria. Purification resource increas! to 10,000 liters.
For the gourmet: French onion soup (with croutons)
For the gourmet: French onion soup (with croutons)
Ingr!ients:
1.2 litres of vegetable broth, 50 g of butter, 1 kg of onions, 2 tbsp of ground thyme leaves, 3 tbsp of dry sherry.
For croutons: 4–6 slices of white bread (approximately 200–300 g), 1 clove of garlic, 1 tbsp. olive oil, 100 g grat! hard cheese.