Clear broth
Transparent broth is the basis fortransparent soups or second courses. You can also serve transparent broth with pies, croutons, etc. We recommend you a recipe for making meat clear broth.
Clear broth
To prepare a transparent broth, you will need:
- 500 g of meat
- 1 carrot
- 1 parsley root or 1 slice of celery root and bulb
- 1.5-2 liters of water
Preparation
- To prepare a transparent brothtake a rump or rump. Rinse the meat in a saucepan, pour cold water, cover and put on a fire. When the water boils, remove the foam from the surface. After 1-1.5 hours put the roots and onions.
- To give the broth more flavor andgolden color part of the roots - half the carrots, parsley and onions - fry without oil (on one side) on the heated cast-iron frying pan, then put them into the broth, while salting it.
- Duration of cooking of clear broth from 2up to 2.5 hours. Finished meat to take out and used for cooking the second dish. After the broth has settled, remove the fat from above and strain the broth through a frequent sieve or napkin.
- Ready transparent broth can be served with croutons, patties, cornflakes or used for making transparent soups.
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