Why do housewives add vinegar to broth?

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There is one tricky method that is used not only by professional chefs, who add vinegar when cooking broth on a bone. There are many different opinions on this subject, and along with them the usual speculations that elevate table vinegar to almost a secret ingredient.

Why vinegar in broth

There is an opinion that when cooking broth, vinegar helps saturate the finished broth with collagen, which is found in the bones.

But in reality, the level of collagen in various parts of the animal's body (except for the shin) is not much higher than 4%.

And the most interesting thing is that this same collagen is stored more in fried meat, for example, in beef. A little less of it remains in lamb and even less in pork.

Which vinegar to pour

Cooks recommend adding rice vinegar to chicken, beef and pork broth – it is not as aromatic and healthier.

It contains amino acids, potassium, and digestive enzymes.

But in fact, you can pour any vinegar.

The product helps preserve the color of the ingredients (beets, for example), but most importantly, vinegar makes meat and bones softer.

But whether this increases the level of collagen in the broth can only be checked in the laboratory.