How do you get a perfectly clean broth? If you want to get rid of the turbidity that floats in the soup, you have to use a trick. And it’s not just about collecting it while the broth is cooking. Just add one ingredient and the broth will be golden like grandma’s.

Clear, yellow and golden – this is how a perfect broth should be. However, its preparation is not so simple, as it only takes a few mistakes and the broth becomes cloudy or has no color. Too high a temperature, the wrong choice of ingredients and not removing the deposits from the boiling meat are just some of the mistakes, which we can indulge in while cooking the broth. What can we do to make the broth perfectly clear and transparent?

Add the onion roasted on the fire

Gastronomy experts recommend use onions as a natural way to remove cloudiness in the broth and achieve a golden color in the broth.

  • For this purpose, add a whole onion with the skin to the broth, which you previously burned over the fire, in the oven or with a flambé gun.

Reach for the egg white and the broth will be clear

Clarifying the broth with an egg white is a technique that may seem surprising, but it is extremely effective.

  • Adding the egg white to the boiling broth will allow the excess fat to be absorbed, which will then be easily removed from the soup.
  • Another method of using egg white is to whip it into a foam and combine it with stock. After a few minutes of cooking and stirring, dirt and fat will float to the surface of the broth, which will allow them to be easily removed.

Ice cubes – a great trick for a clear broth

Adding ice cubes towards the end of cooking is another way to get rid of excess fat.

  • By melting the ice, it pushes the unwanted elements to the surface of the soup, from where we can remove them with a spoon.

When should the broth be salted? If you do it at the wrong time, it will lose all its flavor