Fragrant and nutrient broth – a basis of any soup. Broth is added also when stewing vegetables, mushrooms and meat. Beautiful transparent broth turns out as a result of its filtering and clarification. Process rather simple, however if you want to achieve bigger transparency, more difficult process should resort, than just to filter broth through a sieve. We will consider several ways.
Instruction
1. The easiest way is to filter ready broth through a small sieve. On a bottom of a sieve it is possible to cover a napkin.
2. Will help make broth transparent ice and egg whites. Pound ice in a crumb and shake up together with 2 proteins. Add greens and bay leaf. Pour in broth in mix and boil thoroughly mix of 10 minutes on average fire, constantly stirring slowly. Then let's broth cool down 20-30 minutes and filter it through a sieve with a napkin.
3. It is possible to peel broth by means of meat. For this purpose it is necessary to take 200-300 g of low-fat meat, to pass it via the meat grinder. In a pan with forcemeat to add slightly protein whip of 1 egg and 1 glass of broth. Everything carefully to mix and put in the fridge for 20-30 minutes. Pour in the cooled meat mix in hot broth and bring to the boil. Then to lower fire to a minimum and to boil thoroughly 30 more minutes. Switch off fire, cool 15 minutes and filter slightly cooled down broth also through a sieve with a napkin.
4. For achievement of bigger transparency broth is filtered again, applying white throughput paper.