What is prepared from apples 100 to 1. How to make apple cider vinegar at home using water, sugar and yeast

It is difficult to find any part of the chicken that cannot be used to make chicken soup. Prepare chicken breast soup, chicken soup chicken hearts, chicken fillet soup, chicken giblet soup, soup from chicken wings, soup from chicken liver, chicken neck soup, chicken soup chicken legs. Chicken soup recipes are amazing in their variety. In fact, every national cuisine has its own chicken soup. The most important thing in chicken soup is the chicken broth. After making a delicious broth, you can make mushroom soup in chicken broth or vegetable soup in chicken broth. In addition to broth, chicken meat is also used. For example, you can make soup with chicken dumplings, creamy chicken soup, soup with chicken meatballs. Chicken Soup Recipe in addition to the broth and chicken meat may include a wide variety of vegetables, grains and other ingredients. Having chosen what you like best, you can start preparing chicken noodle soup, chicken noodle soup, chicken soup with mushrooms, chicken soup with potatoes, chicken soup with champignons, chicken soup with pasta, chicken soup with vegetables, chicken soup with beans, chicken soup with cabbage, chicken soup with cheese, chicken soup with tomatoes, chicken soup with potatoes, chicken soup with lentils, chicken soup with zucchini, chicken soup with dumplings, chicken soup with cream cheese. A few words about how to prepare delicious chicken soup. The most delicious chicken soup is, of course, prepared from domestic chicken. The first water must be drained to make the broth clear. The ingredients for chicken soup are usually prepared separately, and then they are added to the chicken broth, after which the chicken soup is finished. Delicious chicken soup spices will help prepare it; chicken soup also goes well with cream. Well, the best way to answer questions is how to cook chicken soup, how to cook chicken soup, how to cook chicken soup, how to cook chicken soup, recipe with photos.

Many women want to know how many calories are in chicken soup. Due to the abundance of possible ingredients (there is chicken soup with eggs, chicken soup with buckwheat, chicken soup with rice, chicken cream soup, chicken soup with homemade noodles, chicken soup with meatballs), it is difficult to evaluate chicken soup in this sense. The calorie content of chicken noodle soup will be the same, but a recipe for chicken soup with noodles, chicken puree soup, chicken noodle soup, a recipe for sorrel soup with chicken broth will supply your body with a completely different amount of calories. The calorie content of 100 ml of chicken broth is on average 20 Kcal, but can vary greatly depending on what parts of the chicken the broth is made from and whether you drained the first broth. For example, chicken breast soup, chicken neck soup, chicken fillet soup and chicken giblet soup will initially have very different calories. Thus, you can prepare a light chicken soup or a dietary chicken soup, or you can make a rich one using fatty broth.

The hero of our story today, chicken soup, can easily be called one of the most popular dishes in world cuisine. Whichever national cuisine no matter what cookbook we look at, we will always find one or another option for preparing delicious, aromatic, hot chicken soup. In Russia and Brazil, in Jamaica and Australia, in China and South Africa, in the most fashionable restaurants and in the most simple home kitchens, skilled chefs and simple housewives can prepare hundreds of variations of chicken soup. We won't lag behind either. Let's try together today to figure out and remember how to cook chicken soup.

Of course, chicken soup is just a collective image that combines all liquid hot dishes cooked in chicken broth or with the addition of chicken meat. In Russia, traditional soups cooked in strong chicken broth seasoned with noodles or vegetables have gained particular popularity. The French chef will offer you vegetable or mushroom puree soup with pieces of chicken meat. The hospitable Greek housewife will mix eggs with lemon juice and carefully add them to a strong chicken broth, seasoning the resulting delicate creamy soup with rice or rice-like kritharáki paste. In Mexico, you will taste Consomme de Pollo, made from very large pieces of chicken, very large chopped potatoes and whole leaves of young cabbage. And Asian chefs will completely surprise you by offering chicken soup with seafood, coconut milk and hot spices.

And even within the same culinary tradition, recipes for making chicken soup differ significantly from city to city, from house to house. Each of us remembers the aroma of that unique, most delicious chicken soup in the world that our grandmother treated us to as children, and it seems to us that no one will ever be able to prepare this for us. This may be so, but should you despair, or is it better to roll up your sleeves and try to make your own, the most delicious and aromatic chicken soup?

Today the Culinary Eden website offers you a selection of the most important tips and secrets, coupled with the most interesting recipes that will easily help even the most inexperienced housewives and tell you how to prepare chicken soup.

1. Not every chicken is suitable for making truly delicious chicken broth, and therefore chicken soup. Our grandmothers used to say that thin legs of chicken go into soup, and thick legs go into frying pans. And therein lies absolute wisdom. Most best chicken For making broth, a thin-legged hen between two and four years old is considered. This kind of chicken is not suitable for frying and stewing, but the broth it produces is excellent - strong, aromatic and very tasty. It is best to buy chicken for soup at those markets where the products of villages and farms are presented, but in stores you should look for chickens sold labeled “soup”. When choosing chicken for your soup, carefully inspect it and be sure to smell it. A good fresh soup chicken will have dense, slightly moist skin without damage or stains, the skin color of the soup chicken will be white with a slight bluish tint, the fresh chicken smells pleasant, a little sweet. Any unpleasant odors ammonia, rotting, mustiness, too dry or too wet slippery skin will tell you that the chicken being offered to you is not fresh enough. It is better to refuse such a purchase, because delicious soup it won't work out.

2. The basis of any chicken soup is, of course, chicken broth. The more flavorful and rich your broth is, the more delicious and appetizing your chicken soup will be. And preparing fragrant golden chicken broth is not at all difficult. Rinse thoroughly inside and outside one soup chicken weighing up to one and a half kilograms. If the chicken was sold with legs, cut them off. Place the chicken in a deep saucepan and fill with water so that the water covers it by at least 10 centimeters. Bring the water to a boil, skim off the foam as thoroughly as possible, reduce the heat to low so that the water is just simmering, cover the pan with a lid and leave for one hour. Then add one peeled carrot, one peeled onion and salt to taste. Cook your broth at the lowest simmer for another hour. Remove the pan from the heat, cool slightly, remove the vegetables and chicken, strain the broth through cheesecloth and bring to a boil. Now your chicken broth is completely ready.

3. The most popular chicken soup in Russia, without any doubt, is chicken noodle soup. Of course, such a soup can be prepared with store-bought noodles, but it’s much tastier to make it yourself. Sift four cups of flour into a deep bowl, make a well in the center of the slide and pour two eggs and ¼ cup into it cold water. Add a pinch of salt, moisten your hands with vegetable oil and knead into a stiff, smooth dough. Wrap up ready dough in film and put in a cool place for 30 minutes. Then divide the dough into three parts, roll each thinly, adding a little flour and spreading it with your hand over the entire surface of the dough. Cut the finished dough cake into thin strips and leave to dry for 20 - 30 minutes. Separately, cook strong chicken broth, strain it and pour into a saucepan. Bring the broth to a boil, add half a carrot, cut into thin slices, a small parsley root, cut into cubes, a celery stalk, cut into two parts, one Bay leaf salt and pepper to taste. Cook everything together over moderate heat for 30 minutes. At the end of cooking, remove the bay leaf and celery. Boil homemade noodles until tender in a small amount of boiling salted water, place on plates and pour chicken broth. Garnish your noodles with fresh herbs and serve immediately.

4. Chicken noodles with porcini mushrooms are even more tasty and aromatic. Prepare in advance homemade noodles and leave it to dry. Cook a strong broth from one chicken weighing about one and a half kilograms, three liters of water, a quarter of celery root, one parsley root, one carrot and one large onion. When the broth is ready, remove the boiled vegetables, remove the chicken, remove the meat from the bones and finely chop, and strain the broth. Cut one medium-sized onion and one small carrot into cubes, 200 gr. fresh porcini mushrooms or 2/3 cup pre-soaked dried mushrooms rinse thoroughly and cut into thin slices. Heat 2 tbsp in a frying pan. spoons vegetable oil, add onions and carrots and fry until golden brown. Then add the mushrooms and fry everything together for another 7 - 10 minutes. Bring the chicken broth to a boil, add vegetables and mushrooms to it, add salt and black pepper to taste and cook over low heat for 15 minutes. Meanwhile, boil the noodles in salted water until tender and drain in a colander. Place the finished noodles into the broth with mushrooms, add pieces of chicken and heat everything together for a couple of minutes. Before serving, sprinkle your soup with finely chopped dill and parsley.

5. Classic Jewish cuisine offers us delicious chicken soup with spicy dumplings. Rinse the chicken, cut into portions, place in a deep saucepan, add three liters of water, bring to a boil, skim off the foam and cook over moderate heat for 30 minutes. Cut one carrot and three stalks of celery into large slices. Prepare and tie with thread a bouquet of one bunch of parsley, one bunch of dill and two bay leaves. Add the bouquet and vegetables to the soup and cook everything together for another hour, then add ¼ teaspoon of turmeric, salt and black pepper to taste and cook for another 10 minutes. Remove from heat, take out the bouquet, cover the pot with the soup with a lid and let it brew. Prepare the dumplings separately. Finely grate half a large onion and one clove of garlic. Boil ½ cup of water in a saucepan, add 3 tbsp. spoons butter, and then, stirring constantly and rubbing thoroughly, add one glass of wheat flour. Add a pinch of salt, stir thoroughly and remove from heat. Transfer the dough to a deep bowl and cool slightly. Then add two to the dough raw eggs, grated onion and garlic. Mix everything thoroughly. Boil in a separate saucepan a small amount of water, add a pinch of salt. Using two teaspoons moistened with water, form the dough into dumplings and cook them in boiling water for five minutes. Place the finished dumplings on plates, add a piece of chicken to each and pour hot soup over it. Sprinkle the soup with finely chopped green onions and serve immediately.

6. Armenian cuisine offers us a very tasty Taron soup to try. Soak half a glass of pearl barley in cold water for 10 hours, then rinse and boil until almost done for 35 minutes. Prepare a strong chicken broth from chicken, two liters of water, one carrot, one onion and a small piece of celery root. Remove the vegetables, remove the chicken, remove the meat from the bones and chop finely, strain the broth and return to the pan. Bring the broth to a boil, add pieces of chicken meat, boiled pearl barley, one finely chopped onion, two bay leaves, a few black peppercorns, and salt to taste. Cook everything together for 20 minutes. Cut the zest from one lemon and place it in a gauze bag, and peel the lemon pulp from the films and finely chop it. Add the lemon zest and pulp to your soup, heat for a couple of minutes, then remove from heat and let sit for 10 minutes, after which time remove the zest bag. Meanwhile, prepare the dressing. To do this, grind two raw egg yolks with 3 tbsp. spoons of warm chicken broth. Add the dressing to the finished soup and stir thoroughly. Pour the soup into bowls, sprinkle with finely chopped cilantro and serve.

7. Light chicken soup with tomatoes and celery is very tasty. It's not at all difficult to prepare. Prepare a strong chicken broth in advance, remove the chicken, remove the meat from the bones and cut or tear into small pieces by hand. Place in a deep bowl and cover cling film. Pour boiling water over, peel and cut into cubes 700 g. tomatoes. In a deep frying pan, heat 2 tbsp. spoons olive oil, add one finely chopped onion and four celery stalks, cut into thin slices. Fry over medium heat, stirring for five minutes. Then add the tomatoes and simmer everything together for another 10 minutes. Boil one liter of chicken broth in a saucepan, add vegetable stew, salt and black pepper to taste. Cook for 10 minutes, then add a third of the chicken and cook everything together for another five minutes. Remove the soup from the heat and let it simmer, covered, for 10 minutes. Before serving, sprinkle with finely chopped parsley.

8. When planning your summer menu, don't forget to include light green chicken soup with sorrel and new peas. Wash and cut 150 gr. fresh sorrel, peel one cup of fresh young pea pods, finely chop two cloves of garlic, one chicken breast cut into thin strips. Bring two quarts of chicken broth to a boil in a saucepan, add the chicken breast and cook for five minutes. Then add sorrel, peas and garlic, salt and pepper to taste and cook everything together over medium heat for another 5 - 7 minutes. Remove the pan from the heat, cover and let the soup simmer for 10 minutes. Before serving, sprinkle with finely chopped green onions.

9. This delicious chicken almond soup is super easy to make. In a thick-bottomed saucepan, heat 2 tbsp. spoons of vegetable oil, add the chopped white part of four stalks of green onions and three chicken fillets, cut into small cubes. Fry over high heat, stirring frequently, until golden brown. Then add one carrot, cut into thin strips, and cook everything together for a couple more minutes. Pour in one liter of hot chicken broth, add 1 tbsp. spoon of light soy sauce, 1 tbsp. spoon lemon juice, 50 gr. ground raw peeled sweet almonds, finely grated zest of half a lemon, salt and white pepper to taste. Bring the soup to a boil and cook over medium heat, covered, for 10 minutes. Remove from heat and let sit for another 10 minutes. Meanwhile, fry 30 g in a dry frying pan until golden brown. almonds, cut into thin slices. Pour the finished soup into bowls and sprinkle with almond slices.

10. Well, for the laziest, we can offer a recipe for extremely easy-to-prepare chicken soup with cheese and eggs. However, despite the extraordinary ease of preparation, the soup turns out to be piquant and very tasty. Cut two chicken breasts into cubes, place in a saucepan, add one liter of cold water, bring to a boil, skim off the foam, add salt to taste and cook over medium heat under the lid for 30 minutes, remove the chicken pieces using a slotted spoon. Add 100 g to the chicken broth. Parmesan and a pinch of white pepper. Warm over low heat, stirring constantly, for three minutes. Separately, hard-boil, peel and cut two chicken eggs into halves. Place on plates chicken eggs and boiled chicken breast, pour chicken broth with cheese and sprinkle with finely chopped parsley. Just before serving, sprinkle your soup with wheat bread croutons.

And on the pages of the site you can always find even more important tips and interesting recipes, which will definitely tell you how to prepare chicken soup.

Fill the meat with water so that it is completely covered with liquid. Let it cook until it boils. Then drain the first water so that the broth is not cloudy - this is the first secret of transparency.

Place the chicken in a pan filled completely clean water, put it on the stove. The second secret is not to cook it, but to simmer it over low heat for 2 hours. Add salt, pepper and bay leaf.

We clean all the vegetables and cut into cubes. The potatoes are larger (they can be cut just before putting them in the pan), and the onions and carrots are smaller.

After 2 hours, add the prepared potatoes to the broth with homemade chicken.

Following it, we lower the rest of the vegetables. The chicken meat has already become soft, so we take it out of the broth. Continue cooking the soup for 20-30 minutes over medium heat until the vegetables are fully cooked.

Add vermicelli. Chicken leg cooled down a bit. We take it apart and separate the meat from the bones. So, each serving of soup will contain a piece of homemade chicken. Add meat, cook for another 5 minutes.

Don't forget about greenery.

Apple cider vinegar (ocet) is used in cooking as a seasoning and preservative, in cosmetology to create anti-aging masks, in folk medicine from some ailments. You can buy it in the store, but to be sure of the quality, it is better to make apple vinegar at home using a simple recipe. We'll consider classical technology, giving the most useful product.

Theory. Preparation apple cider vinegar consists of three main stages:

• fermentation – yeast processing of sugar (natural in fruits and added) into alcohol without air access, resulting in a young wine, preferably with a strength of 6-10%;
• souring - the transformation of wine alcohol into vinegar under the influence of bacteria of the Acetobacteraceae family, which are activated by access to oxygen;
• filtering the finished vinegar and bottling it for storage.

Vinegar can be made from homemade apple wine (preferably dry) of any age. Store-bought analogues, for example, cider, are not suitable, as they contain sulfur or other substances that prevent the development of acetic bacteria. If you have ready-made wine, immediately proceed to the 11th stage of the preparation technology. This will significantly simplify and speed up the process.

Attention! The authors of some apple cider vinegar recipes suggest adding pressed or dry yeast, bread and other ingredients to the composition. The resulting drink will not be natural vinegar and will lose some useful properties, since instead of wine alcohol, regular ethyl alcohol will appear.

Ingredients:

• apples – 10 kg;
• sugar – 50-80 grams per liter of juice (optional);
• water – 50-100 ml per liter of juice (in some cases).

Apple Cider Vinegar Recipe

1. Cut unwashed apples (very dirty, wipe with a dry cloth) into slices, remove core and seeds. There is wild yeast on the surface of the apples, which allows the juice to ferment.

2. Grind the slices with a grater, meat grinder or other method until puree.

3. Place the puree along with the released juice in a non-metallic container with a wide neck, for example, an enamel pan or a plastic basin. Cover with gauze.

4. Place for 2-3 days in a dark place with room temperature. Stir once every 8-12 hours with a clean hand or wooden stick. When the apple mass darkens, foam, hissing and a slight smell of fermentation appear on top, proceed to the next stage.

5. Squeeze the puree through cheesecloth or with a press. No more squeezes needed.

6. Pour the filtered fermented juice into a jar or glass bottle, filling no more than 75% of the volume.

7. Taste it. If the juice is not sweet, add sugar based on the proportions in the recipe and mix. The juice should be sweet, but not cloying (the maximum permissible sugar content is 20%). If you feel strong acidity (it stings your tongue), add water.

8. Place a water seal or a medical glove with a hole in the finger (done with a needle) on the neck of the container. Check the tightness of the connection between the neck and the water seal to prevent air from getting inside.

9. Transfer the bottle (jar) to a dark place with a temperature of 20-25°C for 25-40 days.

10. At the end of fermentation (the water seal does not release gas or the glove has deflated, the wine has become lighter, a layer of sediment has appeared at the bottom), drain the young wine through a straw, without touching the sediment at the bottom, so that the apple cider vinegar turns out light without turbidity.

11. Pour the wine into a wide-necked container. How larger area contact of wine with air, the better. You can leave it to sour in a jar, but the cooking time will increase. Top with gauze to protect against insects. After some time, a film (a layer of Mycoderma aceti bacteria) may appear on the surface; this is normal.

Wine will turn sour faster in a wide container.

12.Leave for 45-60 days in a dark place (or covered) at 18-23°C. The wine will gradually sour, turning into vinegar. At the end of fermentation, the characteristic pungent smell of souring will disappear.

13. Filter the finished homemade apple cider vinegar through 3-4 layers of gauze or thick cloth, pour into bottles for storage, and seal tightly.

When stored protected from sun rays place, for example, on a dark shelf in a kitchen cabinet, shelf life is up to 3 years.

Good day to all! As promised in the previous article, today’s article will be about the in a simple way making apple cider vinegar at home.

I advise you to bookmark this article, because it will come in handy more than once, because apple cider vinegar really unique remedy and it’s simply a sin not to take advantage of its healing properties.

In general, there are quite a few recipes for making homemade apple vinegar. They are all somewhat similar and there is no need to describe them all. I'll tell you about simple recipe, which I myself have used more than once and continue to use to this day. In principle, this recipe alone is quite enough and there is no point in bothering with others.

Applications of apple cider vinegar

Without any exaggeration, its scope of application is simply enormous! It is used for a wide variety of diseases. Here are just a few:

• flu ()
• increased sweating
• leg pain
• shingles
• runny nose
• diabetes
• and many more etc.

Homemade vinegar is also used as cosmetic product For example, masks and lotions for hair and skin are made based on it. And women simply create legends about successful cases of losing weight with the help of apple cider vinegar.

Without exaggeration, there are hundreds of recipes for its use. They are easy to find on the World Wide Web, but remember the basic rule - for all of them to be truly effective, you must prepare really high-quality vinegar.

The simplest recipe for making homemade apple cider vinegar

Making healing vinegar at home is easy. Any apples are suitable for making it, but if you have Antonovka, then use them. This will be the most perfect option! So, the recipe is as follows.

We take the apples and grate them on a coarse grater, without peeling them, right along with the skin and core. Place the resulting slurry in a glass vessel or enamel pan and pour boiled, slightly warm water. The proportions are as follows: for 1 liter of water / 800 grams of apple pulp.

Then add 100 grams of sugar or, if available, honey, and 10 grams of raw yeast for each liter of water. I also add about 20 grams of dry rye bread along with the yeast.

Be sure to leave the container with the future vinegar open; there is no need to close it, it must breathe. It should be stored in a dark, preferably warm place. It should stand there for exactly 10 days.

It needs to be stirred about 2 times a day. wooden spoon or just a clean stick. After 10 days, the apple pulp is transferred to a gauze bag and filtered into another jar, covered with gauze and left for subsequent fermentation.

At this stage of preparation, to improve the quality of vinegar, you need to add 50 grams of sugar per liter of liquid. After adding sugar, without stirring, you need to tie the jar with gauze and put it in a warm place.

The ripening period for apple cider vinegar ranges from 40 to 60 days. You can find out about the expiration date by the following signs: The liquid will become lighter in color and taste pleasant.

Drain the liquid through a hose or filter through gauze. The remaining grounds should be thrown away as they are of no value.

The finished apple cider vinegar should be poured into bottles or small jars and tightly closed with lids or stoppers. You can store it in the refrigerator or just in the closet. Feature homemade apple cider vinegar - the longer it sits, the more healing qualities it has. Its healing properties last for more than 2 - 3 years, then you can prepare a new one.

During the preparation and subsequent ripening of the vinegar, small flies will appear around it. There is no need to worry, this is normal, everything is as it should be. Once bottled they will quickly disappear.

When apple cider vinegar is infused, a small jellyfish-shaped film may appear on its surface. This is the vinegar queen. She has increased healing properties and in general her appearance is a great success, since she appears quite rarely.

The appearance of a vinegar queen means that you were able to prepare premium apple cider vinegar!

And in conclusion I want to say the following. Real, excellent quality apple cider vinegar is never clear. It will always be a little cloudy.

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