A fragrant and nutritious broth is the base of any soup. The broth is also added when stewing vegetables, mushrooms and meat. A beautiful transparent broth is obtained by straining and lightening it. The process is straightforward, but if you want to achieve more transparency, you will have to resort to a more complicated process than simply filtering the broth through a sieve. Let's consider several ways.
Instructions
Step 1
The easiest way is to strain the finished broth through a fine sieve. You can lay a napkin on the bottom of the sieve.
Step 2
Ice and egg whites will help make the broth clear. Crush the ice into crumbs and beat together with 2 egg whites. Add greens and bay leaves. Pour the broth into the mixture and cook the mixture for 10 minutes over medium heat, stirring constantly. Then let the broth cool for 20-30 minutes and strain it through a sieve with a napkin.
Step 3
You can clean the broth with meat. To do this, you need to take 200-300 g of lean meat, pass it through a meat grinder. In a saucepan with minced meat, add lightly beaten egg white and 1 glass of broth. Mix everything thoroughly and refrigerate for 20-30 minutes. Pour the cooled meat mixture into the hot broth and bring to a boil. Then reduce heat to low and simmer for another 30 minutes. Turn off the heat, cool for 15 minutes and strain the slightly cooled broth also through a sieve with a napkin.
Step 4
To achieve greater transparency, the broth is filtered a second time using white paper.
