Meat broth

Cooking

Step 1

Wash the meat, pat dry with paper towels. Heat a dry frying pan, fry the meat on it - for 2-3 minutes. on each side until golden brown. Transfer the meat to a saucepan, cover with cold water, put on high heat and bring to a boil. Remove the foam with a slotted spoon, salt. Reduce fire.

* The strength of the broth largely depends on the meat. From lean, a non-concentrated broth is obtained, from meat with a large marrow bone, with powerful fatty layers - strong. The amount of water is also important. When pouring it into a saucepan, keep in mind that some of the liquid will evaporate, and some will absorb meat and vegetables.

Step 2

While the water is boiling, prepare vegetables and herbs. Wash carrots and celery, peel. Rinse the greens under a strong stream of water. Remove the top layer of the husk from the onion, and leave the bottom; cut the onion in half. Bake vegetables in a dry hot skillet (5 minutes).

* Thanks to a thin layer of onion peel, the broth will acquire a pleasant golden color.

Step 3

Put vegetables in a saucepan. Boil the broth over medium heat for 1.5-2 hours. For 10 minutes. Finish cooking add herbs, bay leaf and peppercorns. Transfer the meat to a bowl and cover. Strain the broth into a clean saucepan.

Step 4

To make the broth completely transparent, it is cleaned with the help of the so-called "braces". To prepare it, crush the ice into small crumbs, add the egg whites and beat the mixture until fluffy foam.

Step 5

Strained and slightly cooled broth again put on medium heat. Stir so that a funnel forms in the center, and pour the guy into it. As soon as the foam appears on the surface, reduce the heat to a minimum and boil, without removing the foam, for 10 minutes.

Step 6

Carefully remove the foam and strain the broth again. Salt if necessary.