This vegetable is a real "filter": put it in a saucepan, and the broth will be clear
The vegetable can be bought in a store, and some summer residents grow it on their plots.
It is not always possible to make a clear broth.
Often the result is spoiled by the curdled protein from the meat. It is this that makes the liquid cloudy and unappetizing.
Broths are prepared in different countries of the world. Many cooks have their own tricks and proven recipes that allow you to prepare the perfect dish.
For example, French chefs have found their own version. For this, they use a vegetable "filter" that purifies the broth.
Culinary trick
In France, cooks add the green part of the leek to the pot. The ingredient cleanses the broth of meat protein, making the soup clear as glass.
You can do it the old-fashioned way, using onions and carrots. To achieve the ideal result, you should fry these vegetables in a frying pan or burn them with a torch until golden. As a result, the broth will be golden and transparent.
