Broth is an important component of any first course.
In this regard, the expert of the online publication BelNovosti, chef Yulia Arkhipova, decided to reveal the secret, thanks to which the broth turns out perfectly transparent.
Method with eggs
To make the broth clear and a beautiful amber color, you will need chicken eggs, or more precisely, the whites and shells.
Beat the egg whites until stiff peaks form, and chop the shells with a blender. When everything is ready, heat the broth, add the shells, and gradually add the egg whites.
Wait until the liquid boils and wait a couple of minutes for the protein to turn into foam and absorb the turbidity.
All that remains is to remove the foam and strain the broth, passing it through a sieve or cheesecloth.
The Onion Trick
There is another way - for those who are afraid that a piece of shell will remain in the pan.
You need to put a whole onion into the broth without peeling it, and when the broth is ready, you need to remove it with a slotted spoon. In this case, you will also need to get rid of the foam from time to time and not allow the broth to boil too much.
Please note: do not cover the pan with a lid - as a result of this oversight, the foam will immediately sink to the bottom of the pan.
For reference
Broth is a decoction obtained by boiling bones and meat products, bones and offal of poultry, fish and its food scraps, vegetables or mushrooms in water.
Expert: Julia Arkhipova
