What is a consome? Consome broth is classic recipe, chicken, veal, beef

In this article you will find out what a consome is, how to cook it, and what is it with.

Content

The word "consome" is French. And it meant in classical French cuisine - a brightened chicken or beef broth.

Modern cuisines of the world have converted this dish a little, and now it is a strong, very salty broth of meat, vegetables, and even fruits, brightened with protein of eggs.

And yet only on meat broth It will turn out a real consome, but, for example, the broth will be called Loret on vegetables, based on Cancers - Navarin, with the addition of cheese - Parmesan.

Consome, classic recipe

Classic consome recipe Cooking from low -fat young beef or chicken.

To get a console transparent need to know some secrets:

To lighten the broth are used delays: From ground lean meat and egg proteins, made of carrot grated with proteins, from egg proteins, from poultry and game, from fish caviar along with whipped proteins.
Flying from meat. The meat without fat is passed on a meat grinder, diluted with water 1: 1, salt is added, holding in the cold for 1-2 hours, then the proteins of the eggs are added and everything is mixed, and then everything is added to the broth.
Carrot removal. To lighten 1 l of the broth, you need to mix 100 g of grated carrots with proteins of 1-2 eggs. The delay is ready.
All bones are suitable for the consum, except for vertebrates. They have a spinal cord, which is poorly lended in.
In order for the broth to be transparent and, even in addition, a beautiful brown shade, you need carrots, parsley and celery, bake the bulb in the oven to brown, and add to the broth.
To lighten the broth, it is cooled to a temperature of 50-60 ° C, the delay is added and boiled over low heat until it drops to the bottom, then filtered.
Four the broth, we thereby saturate it with useful components that are in these products.
Many recipes for preparing a consome requires garney's bouquet. This bouquet includes such greens: 2 twigs of thyme, 2 laurels, 5 stalks of parsley, several leaflets of basil, 1 stalk of celery.

Classic beef consomic

Recipe:

For a consum, you will need:

2.0-2.5 l of water
0.5 kg of beef meat with a bone
2 stems of celery
1 average carrot
2 large onions
1 spine of parsley
2-3 tbsp. tablespoons of some vegetable oil

For a delay, you will need:

300-400 g of beef minced
2-3 raw eggs

We pour 2.0-2.5 liters of water into the pan of broth for 4-6 people, we lower the bone here, and put it to cook.
Until the broth has boiled, turn on the strong fire, and when it starts to boil, remove the foam, and reduce the fire to weak combustion.
Coarsely cut the stalks of celery, medium carrots, onions, parsley and fry everything on several tablespoons of vegetable oil until the vegetables are golden.
We throw the vegetables into the pan to the meat bone, salt, and cook for 2 hours, then turn off and let stand.
After 0.5-1 hours, we remove the fat from the broth from above, which is settled, and boil for another half an hour.
We remove the broth from the stove, throw vegetables and a bone out of it, and filter the broth.
Now we lighten the broth, adding a ground raw beef and raw squirrels from eggs to it, cook for several minutes until the minced meat is cooked.
We take away the minced meat from the boiled proteins from the broth, we will no longer need it, but such minced meat can be added to porridge or omelet.
We filter the broth through the gauze folded in several layers, it turns out transparent, golden, add the crushed green parsley and dill to it, you can serve with meatballs.

Kurita Consome with a side dish

There are a lot of side dishes for the consum. They were even divided into groups.

To the first group There are side dishes that are served separately on a plate. These are small cakes, bombers, kulebyaki, yeast pies, puff pastry with different fillings, profilers from custard dough, crackers and baton croutons.

To the side dish for the consum second group Refers: meat, seafood and fish, cooked eggs, separately cooked vegetables, flour and cereal products.

Serve such a side dish in a deep plate, along with the broth.

Consome with a side dish - an egg "in a bag"

Consome from chicken with a side dish of seafood

Recipe:

For a chicken consum, you will need:

1 kg of chicken seeds with meat
1 chicken leg
2 l of water
1 root of Pasternak and parsley
1 onion on size
1 medium -sized carrots
1 stalk of celery
4-6 twigs of green parsley and dill
4-5 pcs. black pepper
2 cloves of garlic
salt to your taste

For a delay, you will need:

2 egg proteins
1 tbsp. spoon of tomato paste
1 carrot and bulb of medium size
1 stalk of onion
1 clove of garlic
5-7 twigs of parsley
meat with 1 chicken leg

For a side dish will need:

4-5 pcs. sea \u200b\u200bscallops
4-5 pcs. shrimp
100 g of trout fillet

We cut the chicken into pieces, cut the meat from the breast and hide in the refrigerator for other dishes, we will need only pieces of bones and 1 leg.
We spread the prepared pieces of chicken in a deep shape and bake in the oven at an average temperature, about half an hour, after this procedure, the broth will turn out more tasty, saturated and transparent.
Put pieces of chicken from the mold into a pan, pour here the liquid released from meat, pour 2 liters of water and boil, periodically relieving the foam.
Then, in the pan, we add cleaned and cut large roots of Pasternak and parsley, onion, carrots, celery stem, peas, salt, garlic with whole cloves, and cook 2 hours, screwing the fire to the slow. If the water boils, and the vegetables with the chicken are on the surface, add even hot water.
We filter the broth through gauze and cool.
Cooking the brush. Beat the proteins, add tomato paste and mix, then add finely cut carrots here, in half, a onion onion, a small stalk of onion, green parsley, chopped garlic, chopped raw chicken meat from the legs.
We add the brush to the broth, put it on the fire, and boil, often stirring, otherwise the proteins stick to the walls of the pan.
We cook on low heat for 1.5 hours, removing the lid, during the cooking time the strapping with a dense layer will rise up, and the broth below will become transparent.
We filter the broth through gauze in several additions.
After filtering, we got a transparent broth - a consome.
We prepare a side dish. We spread the raw white meat of the scallops, cleaned shrimp in the soup plate, you can also a thin piece of raw trout, pour boiling consome, sprinkle with green parsley and dill, serve with fresh, still warm bread.

Kurita Consome with a sidefire of sea fish

Consome with vegetables and zucchini

Consome of vegetables and zucchini

Recipe:

For a consomic of vegetables and zucchini you will need:

3 small zucchini
juice 1 lemon or 3 tbsp. tablespoons of wine vinegar
1 Basilic sprig
2 cloves of garlic
3 tbsp. tablespoons of vegetable oil
black pepper in hammer form
salt
0.5 cup cream

We cut small zucchini cubes, boil in salted water for 3 minutes.
We pour it with cold water, let it drain, and beat it with a blender.
Add lemon juice or wine vinegar, chopped basil leaves, chopped garlic, salt with ground black pepper, vegetable oil, you can add half a glass of cream.
We serve a consome of zucchini and vegetables in small plates.

Consome "Nelson"

Light soup called "Nelson" is from England.

Consome "Nelson"

Recipe:

For the Nelson consum, you will need:

3 potatoes
1 carrots
1 small celery root
6 glasses of water
5 bundles of green onions
1 PC. small onions
3 tbsp. tablespoons of butter
0.5 cup cream.

For the side dish, the Nelson consum will need:

1 egg
1 tbsp. spoon of water

We clean and cut the potatoes, carrots, a small celery root fill with 6 cups of water and put a vegetable broth.
Grind green onions and onions, and fry in butter, pour cream and stew for 2 minutes.
We beat the broth with vegetables, beat the onion with cream with a blender until smooth, pour into a pan and heat it.
We break the raw egg on a plate, pour here 1 tbsp. a spoonful of water, turn on the microwave and put a plate with an egg for 1-2 minutes.
Put the egg on the portioned plate, pour hot puree soup-and the Nelson consum is ready.

Consoem from asparagus

Asparagus consum - the dish is light and healthy.

Consoem from asparagus and meatballs

Recipe:

For a consoom from a asparagus with meatballs you will need:

0.4-0.5 kg of calf meat with bones
1.5 liters of water
250 g of asparagus
1 tea. Sugar spoon
20 g butter
4-5 twigs of green parsley

For meatballs for a consum, you will need:

150 g of chicken fillet
2-3 tbsp. tablespoons of cream or cottage cheese of low -fat
1 tea. A spoonful of starch
salt
black pepper in hammer form
0.5 tea. tablespoons of lemon zest

We pour the calf bones 1.5 liters of water until it boils, maintain strong fire, remove the foam when it boils, make a slow fire and cook for 20 minutes.
We prepare the asparagus: mine, cut the hard tips, throw it into the broth, add sugar, butter, and cook for another 15 minutes.
Then we take out an asparagus unusable into food from the broth, throw it away, and lower it into the broth peeled, cut into pieces of asparagus, and cook until cooked, 15-20 minutes.
We cook meatballs. We grind chicken fillet, add cream or cottage cheese to the minced meat, starch, lemon zest, salt and pepper, beat everything with a blender.
We take out a asparagus from the broth, and the broth is packed through gauze 2 times.
From the minced meat, we sculpt small (as a size as an olive) meatballs, cook in the broth for several minutes, serve in deep plates, sprinkling with greens of parsley.
Fictionals can also be prepared from veal or using salmon, pike or fried shrimp in butter instead of meatballs.

Consome with profilels

Such a soup with profilels has been known in Russia for a long time. Even Catherine the Second served him for lunch.

Consome with profilels

Recipe:

For a consum, you will need:

0.5 kg of beef meat with bones
2.5 liters of water
1 carrot
1 bulb of medium -sized
0.5 kg of beef fillet
4-5 twigs of green parsley and dill

For profitroles to the consum, you will need:

0.5 cups of water
50 g of margarine or butter
a pinch of salt
0.5 cups of flour
2 eggs

We pour water in the pan in the pan of beef bones with meat, let it boil, remove the foam, lower the peeled vegetables (carrots, onion), salt, and cook on low heat for 2 hours.
We remove from the fire, take out the vegetables, and lower 0.5 kg of beef fillet into the broth, cut into pieces, bay leaflet, black pepper in pea, and cook until the meat is ready.
We take out the meat from the broth, and the broth is a pagin through gauze.
When serving on the table, lay out pieces of meat on the plate, pour the broth, sprinkle with finely chopped greens, and serve the profilels separately on the plate.
Cooking profilels. In a pan with water, stir margarine or butter, salt, and heat it to a boil, when it boils, gradually fill the flour and knead all the time.
We remove the dough from the fire, gradually insert one egg, whipping, you get a liquid dough, but it should not blur.
With the help of two spoons moistened in water, lay out the dough in small heaps on a lubricated sheet.
You bake Profitropoli, holding a temperature of 200 ° C, for about 20 minutes, without opening the door, and without knocking on it.
We let the baked profitropols cool and can be served to the table.

Separately on a plate to the consum, profilels are served

Consom of veal or beef

Telatin consum

Recipe:

For a veal consum, you will need:

800 g of veal with bone
3 l of water
1 carrot
1 onion
1 bay leaf
salt
5 pieces. Pologa of black pepper
2-3 tbsp. tablespoons of vegetable oil

For crackers, you will need a consum:

1 French loaf
0.5 teaspoon of aromatic seasoning for broth
salt
1 tea. spoon of olive oil
100 g of solid cheese

I have a veal with my bone, soak for half an hour, separate the meat from the seeds.
Pour the meat and a bone of 3 liters of water, boil, removing the foam, lower the peeled carrot, onion onion, salt with bay leaf, black peppercorns, screw it to slow fire and cook until the meat is ready.
We take out everything from the broth, throw the vegetables and the bone, and leave the meat, filter the broth.
In vegetable oil, fry finely chopped onions and figured carrots until golden color.
Cooking crackers for a side dish. We cut the loaf with cubes, lay out on the sheet, sprinkle with seasonings and salt, shake olive oil and put it in the oven at an average temperature, at the end of the cracker we sprinkle with a hard grated cheese, wait until it melts and turn off the oven.
In a transparent broth we lower the pieces of meat, fried onions and carrots.
Pour the broth into the soup plate, and add crackers before serving to the table.

Italian consome, in Milanian

Consome in Milanian

Recipe:

For a mini consum, you will need:

1 chicken
2 carrots
1 onion onion
2 small span span
1 tbsp. a spoonful of olive oil
1 stalk of onion
4-5 green salad leaves
1 large tomato
1 cucumber
50 g pasta
2-3 branches of parsley and dill

For profitroles to the consum, you will need:

4 tbsp. tablespoons of water
a pinch of salt
1 tea. Sugar spoon
2 tbsp. tablespoons of butter oil
4 tbsp. tablespoons of flour
2 eggs

For minced meat, to lamp the profilels will be needed:

meat from 1 chicken on which the broth was cooked
3 tbsp. tablespoons of milk
1 raw yolk
salt

From 1 chicken cut into pieces, 1 carrot, 1 celery, onions, salt, cook the broth, when the broth is cooked, we take out everything from it: we throw bones and vegetables, and the meat is useful to the minced meat. We filter the broth.
1 piece of carrots and celery root is finely cut, fry weakly in olive oil.
The stalk of onions, several leaves of the green salad, finely chop large tomato.
1 cucumber cut into cubes.
We boil long pasta, wash, cut into small pieces, 1 cm long.
We bring the broth with all the ingredients to a boil and pour it into soup plates, sprinkle with the greens of parsley and dill, and serve stuffed profilels separately on a cake plate.
Cooking profilels. Mix the water, a pinch of salt, sugar, butter and boil, gradually pour the flour and quickly knead the dough so that there are no lumps, when the dough is thickened, remove from the heat, cool it a little and add one egg. After each addition of the eggs, knead the dough until a homogeneous state. We load the dough into a confectionery syringe and release small balls or sticks on the sheet. We bake over medium heat for about 20 minutes, without opening the oven.
Cooking chicken minced meat. The boiled meat of the chicken, which remains after the preparation of the broth, pass through the meat grinder, add milk, raw yolk, salt, beat well and wipe through a sieve.
We cut the cooled profiteroles on the side, fill with minced meat, put it on the sheet and put it in a hot oven for 1-2 minutes.

Consome with an egg in Parizh

Consome with vegetables and eggs in Parizh

Recipe:

This amount of broth is designed for 4 portions.

For a console in a Parizh, you will need:

800 g of chicken wings and legs
2 carrots
2 small span span
1 parsley root
1 onion
2 l of water
salt
5-6 pcs. Black pepper with peas
1-2 bay leaves
2 egg proteins
200 g of color cabbage
100 g of green beans
100 g of green peas
2-3 branches of parsley and dill
4 eggs

From chicken wings and legs, 1 carrot, 1 root of celery, onions, 2 liters of water, cook the broth, at the end we are salt, throw a bay leaf and black pepper into the soup, let it boil a little, remove it from the fire, lighten it with whipped proteins, let it brew. And we filter.
We take colored cabbage, disassemble on inflorescences, pods of green beans and green peas in small pieces, also cut into strips 1 carrots, one root of celery and parsley.
We take a separate pan, pour a small amount of broth into it and cook all the vegetables separately, until cooked, cool them.
In a separate pan, we boil water, lower 4 raw eggs in boiling water and cook “in a bag” (4-6 minutes), and then cool in cold water.
Put the cooked vegetables, chopped eggs chopped from the shell, chopped greens of parsley and dill, pour a hot transparent broth. Separately, we serve croutons from the French baguette, sprinkled with Parmesan.

What is a consome prepared according to a classic recipe with?

You can serve fried mushrooms separately on a classic consum

There are many soup side dishes for the consum, one of them is croutons

The French came up with a many soup side dishes that have already entered the tradition.

Here is some of them:

"Brunuas" - sliced \u200b\u200bcelery and onions of tears
"Caroline" - pancakes cut into strips
Eggs-PASHOT
Boiled or fried mushrooms
Pasta and other flour products
Fresh spicy greens

Usually such side dishes are served on separate plates.

The classic consome is also served with croutons prepared from the French baguette dried in the oven. Such croutons are immersed in the broth, and sprinkled with herbs and grated cheese on top.
Also, according to the classic recipe, profilels are served - small custard pies with or without it. The filling for profiles is minced meat and pastees of meat, mushrooms, fish.
If profilels without filling, they are lowered into the broth or eaten. With filling, profilels are served on a separate plate.

As you can see, it is not very difficult to prepare a consome, prepare a consome at home - arrange a holiday for yourself and loved ones.