A clear broth is nothing more than a liquid that can consist of different ingredients. Depending on the intended use, vegetables, bones etc. are boiled with water during production. The osmosis causes the substances from the ingredients to enter the liquid. Especially the clear broth consists either of a bundle of greens (carrots, parsley root, celeriac, leek) and the addition of 1 onion. If it is a beef broth, 1 kg of oxen slices or beef bones were boiled in water. Often in German households we use the Instant Clear Broth. This is available in the form of pressed bouillon cubes or in a flaky form in cans. But these instant broths mainly consist of salt, spice, fat and flavor enhancers and do not do justice to the homemade clear broth. This type of clear broth is available in every supermarket. There is also an organic version of Clear Broth. This is not only suitable for vegans, but also for people who do not tolerate certain ingredients of food well or not at all. This clear broth is gluten free, lactose free, contains no celery, no yeast and was flavored with unjodelled rock salt. It is a pure herbal clear broth, in which the ingredients also come from organic farming. That means they are also free of animal and free of hydrogenated fats. taste-enhancing additives also does not contain this clear broth.

use

A clear broth can be used for many purposes in cooking. The classic form of use is for soups and sauces. In a clear broth you can also cook fish, vegetables, meat and poultry. These keep their minerals and simply have a much better taste than if they were cooked only in salt water. Using the Instant variant saves a lot of time and money. It is not only used in private households, but also in restaurants and canteen kitchens. A star chef, however, can not afford to use an instant clear broth. It tastes only the difference to the homemade clear broth, you can see it too. Because the homemade clear broth. This is quite clear with the vegetable variant. Because there you can still see the slightly larger and, above all, soft residues of the used greens in the home-made clear broth. In general, the clear broth dishes give the right whistle and it also saturates.

Inserts for the clear broth

Classic dishes prepared with plain broth are the alphabet soup (popular among children). Especially in the Asian kitchen a lot of clear broths are used. And everywhere else in the world knows the preparation of dishes on the basis or with the help of a clear broth. Deposits of flädle and marrow balls are also very popular depending on the region. A poultry broth is a clear broth with a poultry strip insert. There is also a French version of this with egg custard and chervil. Furthermore, there are many other recipes or dishes for which a clear broth is needed or makes more sense of taste than just salt water.

Conclusion

The self-preparation of a clear broth makes a lot of work, but the taste result is better than the instant version. These can be chosen if you are in a hurry to cook.