Hot broth recipes are perfect options for those looking for convenience and flavor! Since the cold has arrived with everything in the last few days, how about using the ingredients you have at home to prepare delicious recipes of hot broths? The family will love it! Choose your favorite hot broth recipe and enjoy your meal.
The Kitchen Guide has selected 5 hot broth recipes to prepare at home. Take a look below:
Cassava broth with dried meat
Time: 1 hour
Performance: 6 servings
Difficulty: easy
Ingredients for cassava broth with dried meat:
- 1 kg of butternut squash, cut into pieces
- Salt and black pepper to taste
- 2 cups (tea) of milk
- 1 vegetable stock cube
- 2 tablespoons of butter
- 1 chopped onion
- 500 g of dried meat, desalinated, cooked and chopped
- 2 cans of sour cream (400 g)
- 1 large round Italian bread
- Grated Parmesan and chopped chives for sprinkling
Method of preparation:
Cook the cassava in a pan with boiling water and salt until softened. Drain and blend in a blender with the milk and vegetable broth for 2 minutes, reserving a few pieces for garnish. Reserve. Heat the butter in a skillet over medium heat and sauté the onion until wilted. Add the dried meat and sauté for 3 minutes.
Add the beaten cassava and cook until boiling. Mix the cream, season with salt, pepper and turn off. Cut a lid of the Italian bread and remove part of the crumb. Pour the broth into the bread, sprinkle with the manioc cubes kept aside, the Parmesan cheese, the chives and serve immediately.
Green cabbage broth with cassava
Time: 45 minutes
Performance: 6
Difficulty: easy
Ingredients for the green cauliflower broth:
- 800 g cassava, cut into pieces
- 2 liters of water
- 1 vegetable stock cube
- 2 tablespoons of butter
- 1 chopped onion
- 2 sliced Calabrian sausages
- 1 bunch of sliced cabbage
- Salt and black pepper to taste
Method of preparation:
Place the cassava in a pan, cover with the water and vegetable broth and cook for 20 minutes, or until soft. Turn off, let it cool and beat half the cassava with the cooking water in the blender. Reserve.
Heat a pan with the butter and brown the onion and peppers for 3 minutes. Add the beaten mandioquinha and without hitting the pan and boil. Add the cabbage and cook for another 5 minutes. Season with salt and pepper, transfer to a bowl and serve.
Potato and cheese broth
Time: 1 hour
Performance: 6 servings
Difficulty: easy
Ingredients Potato Broth And Cheese:
- 2 tablespoons of oil
- 1 chopped onion
- 1 clove of crushed garlic
- 4 diced potatoes
- 1 vegetable stock cube
- 4 cups (tea) of water
- 1 box of sour cream (200 g)
- 50 g of grated Parmesan cheese
- 1 and 1/2 cup (tea) cup (tea) grated standard Minas cheese
- Chopped green chilli to taste for garnish
Method of preparation:
Heat the oil over medium heat, fry the onion, garlic, potato and vegetable broth. Pour in the water and boil for 20 minutes over low heat or until the potato is tender. Let it cool slightly, put it in a blender, put it back in the pan, mix the cream, Parmesan and Minas. Serve in bowls decorated with a scent of greenery.
mocotó broth
Time: 2 in the morning
Performance: 4
Difficulty: easy
Mocotó broth ingredients:
- 2 beef legs (mocotó) (about 1 kg)
- 2 bay leaves
- 5 cloves
- 2 chopped onions
- 6 chopped tomatoes
- 1 chopped chilli
- Salt and black pepper to taste
- Chives chopped for sprinkling
- Cassava flour to accompany
Method of preparation:
In a pan, with boiling water, scald the legs. Remove the legs and transfer them to another pan, with enough boiling water to cover the mocotó. Cook for 10 minutes and remove the foam that will have formed. Drain and put in a pressure cooker with the bay leaf, cloves, onion, tomato and pepper.
Cover with water, cover the pan and cook for 1 hour over low heat. Remove the mocotó and chop it, removing the bone. Return to the pan and cook for another 15 minutes. Season with salt and pepper. Transfer to cups, sprinkle with chives and serve with cassava flour.
Bean broth with noodles
Time: 1 hour
Performance: 8 servings
Difficulty: easy
Ingredients for the bean broth with noodles:
- 2 cups cooked beans (with broth)
- 1 chopped tomato
- 1 chopped onion
- 4 cups (tea) of water
- 2 cubes of bacon broth
- 2 tablespoons of oil
- 1/2 cup (tea) of bacon
- 1 slice of pair sliced
- 3 minced garlic cloves
- 1/2 chilli, chopped
- 1 Italian courgette, diced
- 1/2 teaspoon of dried aromatic herbs
- 1 teaspoon of cumin powder
- 2 cups dried, desalinated, cooked and chopped meat
- 1 cassava, diced
- 2 cups of Ave Maria pasta
- Salt, pepper and chopped parsley to taste
- 1 round Italian bread for serving
- 1 cubed chayote
Method of preparation:
In the blender, beat the beans, tomato, onion, water and bacon broth until blended. Reserve. Heat the oil in a pressure cooker over medium heat and sauté the bacon, pair, garlic, pepper, herbs and cumin until golden brown. Add the beaten beans, dried meat, cassava and chayote. Cover the pan and cook for 5 minutes, after the pressure begins. Switch off, let the pressure naturally release and open the pot.
Put back on the heat, add the courgettes, the pasta and season with salt and pepper. Cover with water and cook for another 5 minutes or until ingredients soften. Cut a lid on the bread, make a hole in the center and pour the broth. Sprinkle with parsley and serve.
+The best content in your email for free. Choose your favorite Earth Newsletter. Click here!
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
