Broth – The perfect clear meat soup

Calories, Effort & Difficulty Level

• Calories per serving (for 6 servings): approx. 120 kcal
• Preparation time: approx. 30 minutes
• Total time: approx. 3 hours
• Difficulty level: Medium

Ingredients

For the meat broth:

• 1.5 kg soup meat from beef (e.g., brisket, top round, or shank)
• 1 marrow bone (optional for extra flavor)
• 4 l cold water
• 2 onions (halved, with skin)
• 3 carrots (peeled, cut into large pieces)
• 1 piece of celeriac (approx. 150 g, diced)
• 1 stalk of leek (sliced into rings)
• 1 parsley root (peeled, roughly chopped)
• 2 bay leaves
• 5 peppercorns
• 2 cloves
• Salt

For clarifying the broth (optional):

• 2 egg whites
• 1 tsp vinegar

For serving:

• Fresh herbs (parsley, chives)
• Soup garnishes such as pancakes, semolina dumplings, or noodles

Preparation

1. Prepare the meat and bones

1. Rinse the soup meat under running cold water.
2. Blanch the bones in boiling water for about 2 minutes, then rinse. This step helps keep the broth clear.

2. Start the broth

1. Add the meat, the blanched bones, and the cold water to a large soup pot.
2. Bring to a slow boil, regularly skimming off the foam that forms.
3. After the first boil, reduce the heat so that the broth simmers gently.

3. Add vegetables and spices

1. Roast the halved onions cut-side down in a non-stick pan without fat until dark brown. This gives the broth a golden color.
2. Add the roasted onions, carrots, celeriac, leek, parsley root, bay leaves, peppercorns, cloves, and a pinch of salt to the broth.
3. Let the broth simmer for about 2.5 hours on low heat.

4. Clarify the broth (optional)

1. For a particularly clear broth, strain the broth through a fine sieve or cloth.
2. Lightly whisk the egg whites and add them along with the vinegar to the strained, still hot broth.
3. Warm slowly (do not boil) until the egg whites coagulate and bind the cloudy substances.
4. Pass the broth again through a fine cloth or sieve.

5. Season and serve

1. Season the finished broth with salt.
2. Serve with fresh herbs and garnishes such as pancakes, semolina dumplings, or noodles as desired.

Pro Tips for the Perfect Broth

1. Patience pays off:
   Always let the broth simmer, not boil – this keeps it clear and intensifies the flavor.
2. Use cold water:
   Start with cold water so that the meat and bones slowly release their flavors.
3. Intensify roasting aromas:
   Roast the onions and possibly the vegetables to achieve a deeper color and more intense flavor.
4. Prepare garnishes:
   Classic garnishes like semolina dumplings or pancakes can be prepared in advance and heated in the broth.
5. Remove fat:
   Let the broth cool and remove the solidified fat if you want a lower-fat version.

Ingredient Knowledge: Ingredients in Focus

Soup Meat

• Characteristics: Beef like brisket or top round gives the broth a robust flavor.
• Tip: Choose meat from regional sources for the best quality.

Marrow Bone

• Function: Marrow bones add extra flavor and a fine texture to the broth.
• Tip: Ask your butcher for fresh, meaty bones.

Root Vegetables

• Special features: Carrots, celeriac, and leek are classic soup vegetables that give the broth its base flavors.

What Can Go Wrong – and How to Fix It?

1. Broth is cloudy:

   • Cause: The broth boiled too hard or the foam was not skimmed off.
   • Solution: Clarify the broth or strain it through a cloth a second time.

2. Flavor is too weak:

   • Cause: Not enough meat or too short cooking time.
   • Solution: Let the broth simmer longer or improve it with a piece of soup meat.

3. Broth is too salty:

   • Cause: Salt was added too early.
   • Solution: Dilute with some water or unsalted broth.

Why Love This Recipe?

A homemade broth is the epitome of comfort food. It is the base for many dishes but also tastes delicious on its own with garnishes. Whether as an appetizer or for cold days – this meat soup is a classic that always fits.

Interactive Conclusion

Have you tried this recipe? What garnishes do you use for your broth? Share your tips and ideas in the comments – our cooking expert looks forward to your feedback!