Broth turned cloudy? Just add one of these ingredients and your soup will be saved

It is no secret that a good broth should not only be tasty, but also clear.

However, unfortunately, the cooking process often ends with the dish coming out cloudy.

There is no need to despair. There are two ingredients available to everyone that will fix the situation.

An expert of the online publication BelNovosti, chef Yulia Arkhipova , spoke about what exactly should be added to the broth.

According to her, the process of emulsification of fats is “responsible” for the broth’s turbidity.

In simple terms, the fats found in meat and bones form an emulsion with water at high temperatures.

To eliminate this problem, you can use ingredients available in every home.

Ice cubes

Add a few of these cubes to the prepared broth.

It is they who will help ensure that the fat, which directly affects the transparency of the soup, adheres to a film and plaques.

Next, you should wait until the broth cools down, and then use a spoon to remove fat and other impurities that affect transparency.

That's all, actually. Your soup is clear again.

Egg white

Notice that the broth has become cloudy? Turn off the heat and wait until the soup cools down.

Then add one egg white per liter of broth.

Next, turn on the burner again and wait for the cooking process to finish.

This time the soup will be as clear as you wanted.