Broth made with pork hock
Description
A hearty first course. In addition to its delicate flavor, the broth is also very healthy. If you cook it several times a week, you can forget about joint diseases. Serve hot with sour cream or mustard, beet horseradish, or adjika.
Instructions
- 1
Step 1
Prepare the listed ingredients. Select or purchase pork ribs — these are the cartilaginous connecting bones with meat. Peel the carrots and onion, then rinse them in water.
- 2
Step 2
Rinse the bones in water and place them in a cauldron, saucepan, or pot with a non-stick bottom. Cut the carrots and onions into large cubes or slices and add them to the pot as well. The vegetables are added to the broth to enhance its flavor and color, not to enrich the dish with vitamins. Therefore, they are cooked from the very beginning of the preparation process.
- 3
Step 3
Pour in the water and place the container on the stove. It is important that the liquid completely covers the bones, but does not reach the edges of the container by 1-2 cm, as it will boil and bubble.
- 4
Step 4
When the liquid comes to a boil, simmer for 2-3 minutes, then drain the broth—it will be cloudy due to the foam that forms.
- 5
Step 5
Again, pour the bones and chopped vegetables with hot water, add salt, peppercorns, and bay leaves. Simmer the broth over moderate heat for at least 1.5 hours after it comes to a boil.
- 6
Step 6
Strain the liquid through a fine-mesh sieve or a double layer of cheesecloth. Place the bones on a separate plate, pour the broth into a deep bowl or soup bowl, and serve.