Fragrant and nutritious broth is the basis of any soup. The broth is also added when stewing vegetables, mushrooms and meat. A beautiful transparent broth is obtained by filtering and clarifying it. The process is quite simple, but if you want to achieve greater transparency, you will have to resort to a more complex process than just filtering the broth through a sieve. Consider several ways.
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Instruction manual
1
The easiest way is to filter the finished broth through a fine sieve. At the bottom of the sieve you can lay a napkin.
2
Ice and egg whites will help make the broth transparent. Crush the ice into crumbs and beat together with 2 squirrels. Add greens and bay leaf. Pour the broth into the mixture and boil 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.
3
You can clear the broth with meat. To do this, take 200-300 g of lean meat, pass it through a meat grinder. In a saucepan with minced meat, add lightly whipped protein 1 egg and 1 glass of broth. Mix everything thoroughly and refrigerate for 20-30 minutes. Pour the chilled meat mixture into a hot broth and bring to a boil. Then reduce heat to a minimum and boil another 30 minutes. Turn off the fire, cool for 15 minutes and strain the slightly cooled broth also through a sieve with a napkin.
4
To achieve greater transparency, the broth is filtered a second time using white transfer paper.
note
The broth is not cooked in copper utensils.
A napkin for filtering the broth is washed without soap, it is boiled in a solution of baking soda.
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