Low-fat meat broth
1 serving
30 minutes
Lean meat broth is an elegant and refined dish of European cuisine, based on the art of extracting deep meat flavor without excess fat. Its roots trace back to an era when the ability to prepare clear, rich broths was considered true culinary mastery. It is made by slowly simmering bones, aromatic vegetables, and minced meat with egg whites, giving it a special purity and depth of flavor. This broth is valued for its lightness and versatility: it can be served as a standalone warming dish or used as a base for exquisite soups and sauces. Due to careful filtration and fat removal, it becomes an ideal choice for those watching their diet but not wanting to sacrifice the rich taste of real broth.
1
Chop the bones finely, cover with cold water, and bring to a boil quickly. Simmer the bones for 4-5 hours.
- Tubular bones: 100 g
- Water: 600 ml
2
Pass the meat through a meat grinder, mix with egg white and cold water (50 grams), add to the broth and boil for 1 hour.
- Meat: 50 g
- Egg white: 0.2 piece
- Water: 600 ml
3
Slice the vegetables thinly, fry (without fat) until brown, and add to the broth 40 minutes before it's done.
- Onion: 5 g
- Carrot: 5 g
4
Strain the prepared broth through a cloth, remove the fat, and serve it at the table.