You can not only eat a broth as soup or in other dishes, but also drink it excellently. A shot of bone stock, for example, will make your green smoothie even healthier. Instead of coffee or tea in the morning, you can simply sip a cup of hot broth from bones or enjoy it as a hearty snack in between. Also on the way in the thermos she is a nutritious companion during the day. A bone broth provides you with many valuable nutrients, so you are welcome to add it to your daily diet.
Broth can be used in many different ways in different dishes: You can add broth instead of water to stews like goulash and also cook your vegetables in broth. Broth refines sauces, stews and even salad dressings. If you add them to the cooking water of noodles or rice, these side dishes will get more aroma. With broth you can also enjoy Fondue wonderfully, it is nevertheless a light alternative to cheese or fat.
You will find the basic recipe for making a broth yourself in the article Broth.
In this article we have the following broth recipes for you:
- Cook with broth in spring: bear’s garlic risotto with saffron and asparagus
- Cook with broth in summer: Tom kha gai
- Cook with broth in autumn: carrot-ginger-cappuccino
- Cook with broth in winter: beet gratin
1. cook with broth in spring: bear’s garlic risotto with saffron and asparagus
Risotto is a hearty dish. The lemon and bear’s garlic give it the necessary freshness. You should always use a constantly lightly simmering broth during preparation. Otherwise the rice grains stick together and do not release their starch to the liquid. Also use a wooden spoon when cooking so that the individual rice grains do not break during stirring. When the risotto is creamy and still slightly liquid, it is ready. Don’t boil it too long so it doesn’t get pastey. And that’s what you need for this broth recipe:
- 200 g Arborio or other round grain rice
- 1 shallot, finely diced
- 100 ml dry white wine
- 1 litre chicken or beef broth
- 20 saffron threads
- 50 g cold butter, in small pieces
- 1/2 bunch bear’s garlic
- 50 g freshly grated Parmesan cheese
- 200 g green asparagus, cut into 5 mm thin slices
- Peel of 1 organic lemon
- salt and pepper
- Break off the lower ends of the asparagus. Until it breaks by itself, it’s woody. Puree the wild garlic together with some lamb broth and lemon peel with a blender to a pesto.
- Melt some butter in a large, heavy pot over medium heat. Add the shallots and fry until translucent. Turn up the heat, add the rice and sauté with a wooden spoon for about 2 minutes, stirring constantly. The rice should be completely covered with butter, become glassy on the outside and start to crackle. Add the wine and simmer for about 1 minute until the rice has absorbed the liquid.
- Now pour in so much of the broth until the rice is covered. Reduce heat to medium and cook rice occasionally stirring until it has absorbed almost all of the liquid. Add so much broth that the rice is covered. Stir it from time to time. Add the broth ladle by ladle as soon as the rice has absorbed the liquid. After about 12 minutes cooking time you can start trying the rice. It should still have some bite at the end of the cooking time.
- Add the asparagus about 3 minutes before the end of cooking.
- When the rice is cooked, take the pot off the heat and add the cold butter, parmesan, saffron and wild garlic. If the risotto becomes too dry, add some more stock and serve immediately.
2. cook with broth in summer: Tom kha gai
The power of Tom kha gai comes from the aromatic poultry bone broth. It also contains high-quality fat from coconut milk. And the taste? Beautifully soft and aromatic. If you add some Thai basil at the end, the soup has an almost minty peppery aroma, reminiscent of cloves and aniseed, and authentically rounds off the dish. Thai basil also has antibacterial properties. And that’s how you cook this summer broth recipe:
- 500 g chicken breast (with skin)
- 1 tbsp olive oil
- 500 ml chicken broth
- 50 g small white mushrooms, quartered
- 1 red pepper, cut into thin strips
- 1 small white onion, cut into rings
- 3 lemongrass stems
- 4 Kaffir lime leaves
- 1 curry leaf
- 15 g green curry paste
- 500 ml coconut milk
- 45 ml lemon juice
- 15 g palm sugar
- Thai basil leaves, ruptured
- Sea salt and freshly ground pepper
- Remove the chicken from the refrigerator about 20 minutes before preparation.
- Preheat oven to 220 degrees. Season chicken breasts on both sides with salt and pepper.
- Heat the olive oil in an ovenproof pan at high temperature. Put the chicken breasts in with the skin down and fry for 1 minute without turning. Now place the pan in the oven and cook for 30 minutes. Then take it out, turn the meat over and let it cool. Divide the chicken breasts into bite-sized pieces. A little tip: If you use a ready-to-use chicken breast without skin, be sure to use baking paper. Otherwise the meat will become too dry due to the high heat in the oven. Grease the baking paper well with butter and place it directly over the chicken so that there is as little air as possible between the meat and the baking paper. Then put it in the oven.
- During this time, wash and dry the lemon grass and remove the outer hard leaves.
- Put lemon grass, lime leaves and curry leaves together with the curry paste in a pot and heat.
- Add chicken stock and coconut milk and bring to the boil together.
- Add the mushrooms, paprika, onion and chicken and bring to the boil again.
- Simmer at low heat for 20 minutes. Remove from heat and add lemon juice, palm sugar and Thai basil.
- Season to taste as desired and serve immediately
Tip: Buy best a curry paste in organic quality. Regular pastes often contain flavour enhancers, colourings and preservatives.
3. cooking with broth in autumn: carrot-ginger-cappuccino
The spicy hot ginger gives a classic carrot soup a special aroma. Ginger is also particularly rich in vitamin C and also contains magnesium, iron, calcium, potassium, sodium and phosphorus. It is both a spice and a remedy. In addition, lemon grass, saffron, turmeric and lime make a good figure in the soup pot. To make the soup velvety, pass it through a sieve after pureeing.So all the coarse pieces stay outside and you can enjoy this aromatic broth recipe.
- 200 g young carrots
- 2 shallots
- 1 piece ginger (approx. 2 cm)
- 1 lemongrass stalk
- 2 tsp turmeric powder
- 1 pinch of sugar
- 1 tbsp freshly squeezed lime juice
- 3 tbsp olive oil
- 800 ml chicken broth
- 150 ml almond milk (When buying it is worth taking a look at the list of ingredients: almond milk is often mixed with additives and sugar)
- 20 g pistachio kernels
- 5 saffron threads (plus more for dressing)
- salt and pepper
- Peel and dice the carrots, onions and ginger. Wash lemon grass, shake dry, remove the outer hard leaves and chop the white flesh finely.
- Heat the olive oil in a frying pan over medium heat and sauté everything together. Sprinkle with sugar and caramelise lightly. Season with salt and pepper. Reduce heat and simmer covered for about 10 minutes. Stir in turmeric and simmer briefly.
- Add the chicken stock, bring to the boil and simmer for another 20 minutes at low heat.
- Puree the soup and pass through a sieve. Flavour with lime juice, salt and pepper. Keep warm.
- Bring almond milk to the boil together with saffron and froth up (as for a cappuccino). Hacking pistachios.
- Divide the carrot and ginger soup into small cups or glasses and add the foamed almond milk.
- Garnish with pistachios and remaining saffron threads and serve immediately.
5. Cook with broth in winter: beet gratin
Turnips are a winter vegetable. While they were long forgotten by us, turnips are a popular source of energy in Spain, Italy and France. When shopping, be careful to pick smaller turnips, as the big ones can sometimes be a bit woody. The yellow-fleshed turnips are characterised by a pleasantly sweet taste. They contain beta-carotene, a lot of vitamin C as well as minerals and mustard oils. As gratin together with potatoes they are a pleasure. Endive or lamb’s lettuce fits this broth recipe.
- 500 g turnips
- 500 g potatoes
- 1 clove of garlic
- 150 ml veal or beef broth
- 200 ml cream
- 1/3 tsp nutmeg, freshly grated
- 5 stems thyme
- 100 g mountain cheese
- salt and pepper
- Grease for the mould
- Grease casserole dish (20 x 25 cm). Preheat oven to 180 degrees top/bottom heat.
- Peel turnips and potatoes and cut into very thin slices. The best way to do that is with a vegetable slicer. Peel the garlic.
- Bring the cream and vegetable stock to the boil and season with nutmeg, salt and pepper. Add the garlic and the thyme.
- Place turnips and potatoes in layers in the mould and salt and pepper each layer lightly. Pour the cream and broth mixture over it. Cook in the oven for about 40 minutes. If necessary, cover with foil if the gratin turns too brown. Sprinkle with cheese and bake for another 10 minutes until melted. Serve immediately.
At the beginning of every good broth recipe is of course the broth itself. If you cook your own broth, make sure you use high-quality ingredients – bones from animals that have been fed in a species-appropriate way from free-range/pasture farming and organic vegetables. Also note the cooking time, which should be about 18 hours for a beef bone broth, so that collagen and all nutrients can dissolve and pass into your broth. If you would rather buy a ready-made broth due to lack of time, make sure to buy a quality product without flavour enhancers, colourings and preservatives. You can read more about this in the article Quality: What is the best broth?
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