How to make clear, flavorful broth

Make clear, full-flavored broth from meat, fish, vegetables, or mushrooms by following a simple method.

The key to clear broth is preparation, especially quality ingredients and the right water temperature.

For a rich broth, combine meat with bones rather than using a single piece of meat. Strong bone broth sets into a gel when chilled. Do not use frozen meat or bones, because they lose juices during thawing that give the soup its meaty flavor.

The ratio of bones, meat, and water also matters: the more bones you use, the more gelatinous the broth will be. Place the bones and meat in a pot, slowly pour cold water over them, and cook over low heat. If there is not enough water, add small amounts several times rather than adding it all at once.

Start cooking the meat and bones over higher heat, carefully skimming off the foam. Then reduce the heat and continue cooking. Keep skimming foam from the surface even while the broth is simmering gently.

Cooking time depends on how concentrated you want the broth to be. For 3 l of water, cook beef for no more than 8 to 10 hours, veal for no more than 6 to 8 hours, pork for no more than 4 to 6 hours, and chicken for no more than 3 hours.

Add vegetables to give the broth aroma and color. Use a whole onion and root vegetables—carrots, parsley root, parsnips, and celery root—in a ratio of 1 kg of vegetables to 3 kg of bones and meat.

Tip: Tie parsley sprigs, celery sprigs, a bay leaf, and chives into a bundle and add it to the soup for at least 15 minutes toward the end of cooking. This will give the broth a pleasant aroma.

To separate the meat and vegetables from the broth, first remove all the meat, bones, vegetables, and herbs. For a completely clear broth, use one egg white.

Whisk the egg white thoroughly, then pour it in a thin stream into the lukewarm broth, stirring constantly. Return the pot to the stove and bring it to a gentle simmer.

Simmer the broth with the egg white for about 5 minutes. The egg white will coagulate and trap the remaining bits of meat, bones, and vegetables. Remove the broth from the heat, let it stand for about 15 minutes, and carefully strain it through a sieve lined with a damp, clean kitchen towel or cheesecloth.