6 broths for dinner and escape the cold

Nutritious and very tasty, there is no more interesting option than broths for dinner

In these recipes you will find all the nutritional groups, so it is easier to insert an optimal amount of vitamins and minerals in the daily menu. Also, broths are a lot versatile.

Depending on your personal taste, you can make small changes to the recipes without losing the delicious complexity of flavours! So check out some ideas to try today:

easy green broth

Discover the easy and very tasty green broth recipe | Photo: Stella Handa Time: 40 mins Performance: 6 portions Difficulty: easy

Ingredients:

• 8 diced potatoes
• 1.5 liters of water
• 2 slices of Calabrian sausage
• 1 chopped onion
• 5 sliced ​​cabbage leaves
• Salt and black pepper to taste
• toast to accompany

Method of preparation:

1. First, cook the potatoes in water and salt until soft.
2. Then grind with the mixer or in a blender and set aside.
3. In another skillet, over medium heat, saute the peppers and bacon in their own fat until browned.
4. Add the onion and saute for 3 minutes.
5. Add the beaten potato and cook until bubbly.
6. Add the cabbage, season with salt and pepper, and cook for another 3 minutes.
7. Finally, transfer to a bowl and serve.

cornmeal broth with meat

Cornmeal Broth with Meat | Photo: Shutterstock Time: 40 mins Performance: 6 portions Difficulty: easy

Ingredients:

• 1 cup cornmeal (tea)
• 6 1/2 cups (tea) water
• 4 tablespoons of butter
• 1 chopped onion
• 2 minced garlic cloves
• 1 tablespoon of tomato paste
• 500 g of cooked and minced beef
• 1/2 yellow pepper chopped
• 1/2 chopped red pepper
• 1 beef bouillon cube
• 2 diced tomatoes
• Salt, black pepper and chopped parsley to taste
• Grated Parmesan for dusting

Method of preparation:

1. Dissolve the cornmeal in 2 cups (tea) water and set aside.
2. In a skillet over medium heat, melt the butter and saute the onion and garlic for 3 minutes.
3. Add the extract, the meat, the peppers, the meat stock and saute for 5 minutes, stirring.
4. Add the tomato and sauté for 2 minutes.
5. Add the remaining water and, when it boils, add the dissolved cornmeal.
6. Season with salt, season with pepper and cook over low heat for 10 minutes, stirring until it thickens.
7. Transfer to soup plates, sprinkle with Parmesan, parsley and serve.

Cauliflower and broccoli broth

Broccoli and Cauliflower Broth | Photo: Shutterstock Time: 40 mins Performance: 4 portions Difficulty: easy

Ingredients:

• 4 tablespoons of oil
• 1 chopped onion
• 2 minced garlic cloves
• 4 cups cauliflower (in bunches)
• 2 cups of water (tea)
• 1 cube of vegetable broth
• 2 cups of milk (tea)
• 2 cups (tea) of cooked broccoli in bunches
• Salt and grated nutmeg to taste
• 1 cup Parmesan (diced)

Method of preparation:

1. In a skillet, over medium heat, saute the onion and garlic for 3 minutes or until wilted.
2. Add the cauliflower, water, vegetable stock, milk and cook until tender.
3. Remove from the heat, let cool and puree in a blender until smooth.
4. Return the broth to the pan, over medium heat, add the broccoli and season with salt and nutmeg.
5. Remove from the heat, add the Parmesan and serve.

Cassava broth with meat

Cassava Broth Recipe with Meat | Photo: Rodrigo Moreira Time: 1h10 Performance: 6 portions Difficulty: easy

Ingredients:

• 1 kg of diced chuck
• 3 minced garlic cloves
• Salt and black pepper to taste
• 4 tablespoons of olive oil
• 2 chopped onions
• 2 chopped tomatoes
• 2 beef bouillon cubes
• 800 g of diced cassava
• chopped parsley for sprinkling

Method of preparation:

1. First season the meat with garlic, salt and pepper.
2. Immediately after, heat a large pressure cooker with the olive oil over high heat, add the meat and fry until golden brown.
3. Add the onion, tomato, meat broth and brown for another 3 minutes.
4. Cover with water, cover and cook for 20 minutes over medium heat after starting to pressurize.
5. Turn off, release pressure and open pan.
6. Add the cassava, cover with more water if necessary, cover and cook for another 20 minutes over medium heat after the pressure begins.
7. Turn off, release pressure and open pan.
8. Return the pan to the heat, season with salt and pepper to taste, and cook for another 3 minutes.
9. Finally, transfer to a bowl, sprinkle with parsley and serve immediately.

Cassava broth with dried meat

Cassava Broth with Dried Meat | Photo: Rodrigo Moreira Time: 1 hour Performance: 6 portions Difficulty: easy

Ingredients:

• 3 tablespoons of oil
• 500 g of desalted dried meat, diced
• 1 chopped onion
• 1 kg cassava in pieces
• 1 cube of vegetable broth
• salt to taste
• 4 cups of water (tea)
• 2 cups of milk (tea)
• Chopped chives for dusting

Method of preparation:

1. Heat a pressure cooker with oil and fry the beef jerky and onion for 3 minutes.
2. Add the manioc, the water, the vegetable stock and the salt and cook for 30 minutes over low heat after putting on pressure.
3. Turn off and release the pressure.
4. Open the pan, remove the cassava with a slotted spoon and mash it with a fork.
5. Transfer to the blender and beat with the milk until creamy.
6. Put the pan back on the heat, add the beaten cassava, season with salt and cook until boiling.
7. Transfer to a deep plate, sprinkle with the chives and serve.

Pumpkin soup with chicken

Pumpkin Broth with Chicken | Photo: Shutterstock Time: 40 mins Performance: 5 portions Difficulty: easy

Ingredients:

• 600 g butternut squash, cleaned and chopped
• 2 cups of water (tea)
• 3 sprigs of parsley
• 1 chopped onion
• 2 tablespoons of wheat flour
• 1 liter + 1 tablespoon of milk
• 4 tablespoons of olive oil
• 2 cups chicken (cooked and shredded)
• Salt and black pepper to taste
• 1/2 tablespoon cornstarch
• chopped parsley for sprinkling

Method of preparation:

1. Take a pan over medium heat with the squash, water, parsley and onion.
2. Cover and cook until squash is very soft.
3. Turn it off, let it cool, and hit the blender. Reserve.
4. Dissolve the wheat flour in 1 quart of milk and bring to a boil over medium heat, stirring until bubbly.
5. Add the olive oil, pounded squash, chicken, salt and pepper and cook for another 5 minutes, stirring occasionally.
6. Add the cornstarch dissolved in the remaining milk and stir until thickened.
7. Transfer to a deep plate, sprinkle with parsley and serve, if desired, with some bread.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.