brodo-di-carne1The SOUP is a liquid food that meat or vegetables ( cereals , legumes, tubers of potato , carrot , etc.) are dragged to boiled together with salt , herbs and spices plants. If the meat is cooked by placing it in cold water and slowly raising the temperature, the liquid passes into the ultimate product dialysable . To preserve the largest part of the gastronomic qualities of the meat, start cooking it in boiling water, in this way it produces a superficial coagulation that stops part of the dialysis (it is the passage of important substances in the liquid). This can be made more quickly acidifying the water , for example with vinegar, like you would do for very crumbly meat ( fish). Protracing the cooking , the Albuminoidal substances (proteins similar in appearance to the albumin present in animals ) are melt and turned fist into the propeptones, then into peptones . The connective tissue becomes softer , the texture of the meat decreases , increases the flavor of the broth . The peptones excite the secretion of gastric juice and have stock eupeptic higher than that of the bitter .Adding bones in the broth to the bones , you will increase the amount of gelatin and potassium salts . When the gel content exceeds 1% , the broth solidifies . In the so-called foam of the broth are coagulated part of meat proteins .




Preparation time:

1 and 30 minutes

Cooking time:

1 hour


6 people



- Ingredients -

  • 1 kg of meat (in equal part chicken, turkey, beef )
  • 2 carrots 
  • 1 celery heart 
  • 1 onion 
  • 3 medium potatoes 
  • 1 rind of cheese 
  • salt

Peel the carrots, peel potatoes and clean the celery and onion. In a very large pot pour plenty of water and put all the ingredients in. Allow to cook for about an hour. Check the cooking based on the cooking of the potatoes: if they have become soft, the soup is ready.

Personally I love eating the meat this way, but to use the broth for other recipes such as a risotto you have to remove the meat and vegetables.