Why you can't salt broth during cooking: you will ruin the dish

Broth is the best light and healthy dish that experts recommend for everyone, especially for colds. The most important thing is to prepare broths correctly so as not to spoil the taste of the dish, namely: add meat and vegetables correctly, and most importantly, salt the dish.

The FoodOboz editorial team shares useful tips on how to make a clear, tasty, non-greasy broth that won't be spoiled by salt and spices.

How to choose meat for broth

According to cooks, the most delicious broth is made from chicken meat. It is light, rich, but not greasy. To do this, wash the drumsticks well, put them in a saucepan, add garlic, bay leaf, pepper, and cook for 20-30 minutes, remove the meat and all the vegetables and spices, and only then add salt.

How to properly salt broth so as not to spoil the taste

Culinary experts say that broths should not be salted during cooking, as salt will prevent the ingredients and spices from fully revealing their aroma and flavor.

Salt should be added to the broth only at the very end, after all the vegetables and meat are well cooked. Be sure to take out the meat and vegetables, strain the broth, put the meat and vegetables in a bowl if you like, and pour the clear, fragrant broth over them.