There is nothing better than a warming broth to cool down in autumn and winter. Everyone wants the soup to be not only strong, but also clean. How to ensure that the broth is perfect? Follow your grandmother’s advice. You will never come out cloudy again.

Broth has become a permanent part of Slovak cuisine. It will delight especially with its deep taste and aroma. At first glance, its preparation is not difficult. However, in order for it to be perfect, we must follow certain rules. This time we will focus on the purity of this soup.

How to prepare the perfect broth? The most important rules

  • The first important rule when preparing broth is to put the meat in cold water. This will ensure that our soup will be aromatic and full of flavor.
  • The next important step is to collect the broth. They are actually boiled proteins.
  • Add vegetables to the boiling broth. The basis is carrot, celery and parsley. We also recommend adding burnt onions. It gives the soup a unique taste and a golden brown color.
  • Spices play an extremely important role in the broth. It regulates its intensity. At the very beginning, we throw allspice and bay leaf into the broth. At this point we also use spices.

What about salt?

  • Add salt to the soup up to 10 minutes before the end of cooking. We can’t do it sooner. Fat would not be released from meat and taste from vegetables. Then our broth will be tasteless and pale.

What can be done to keep the broth clean? Grandma’s trick never fails

Turbidity in broth is a fear of many people. It is difficult for them to get a clear broth. But there is a way. Only professional cooks and experienced housewives know about it. What do you have to do?

  • Grandma advises adding a glass of cold water or a few ice cubes to the broth.

It is a method of tempering the soup – lowering its temperature. Any haze will disappear as a result of this process. Adding cold water or a few ice cubes in the broth it contributes not only to the removal of turbidity. It also intensifies the flavor of the broth. This is especially important when used as a base for other soups, such as tomato soup.

Quick rescue of salted soup. Only 15 minutes