Grandma’s broth. She added a secret ingredient

Our grandmothers knew very well how best to prepare all kinds of traditional dishes. Take broth, for example. Not every broth is the same, and its secret often lies in the smallest details. It simply has to be clear and have the perfect color. That’s why we’ll focus on preparing broth in the following lines. Among other things, we’ll also reveal the ingredient that makes it a true original in every way.

The right ingredients as a base

Of course, we have to start with the right ingredients. After all, they’re what make broth broth. For ours, we used:

– two chicken thighs,

– 3 large carrots,

– 1 large onion,

– 2 parsley roots,

– a quarter of a celery root,

– parsley leaves

– a piece of green bell pepper.

For the spices, we needed:

– 2 bay leaves,

– a few allspice berries,

– 5 black peppercorns,

– lovage,

– salt.

How to prepare the broth

Pour cold water into a pot, then add the chicken thighs and chopped vegetables. Bring to a boil and simmer over low heat for 30 minutes. Skim off the foam as it forms. This will keep the broth clear. We certainly mustn’t forget the spices. Lovage is especially important. It is precisely this ingredient that gives any broth a perfect, well-rounded flavor. It has an unmistakable aroma, and our grandmothers couldn’t do without it.

Tip: Growing lovage is easy. Anyone can do it.

Photo: Pixabay

What if the broth seems too cloudy?

You don’t stir the broth; you just skim off the foam. However, if the broth seems too cloudy, let it cool, then stir in two egg whites. Alternatively, you can add tomato skins at the start of cooking. According to our grandmothers, these also help keep the broth clear.

An unpeeled onion ensures a beautiful color

If we prepare the broth with an onion still in its skin, it should have a much nicer and richer color. We tried it, and it worked quite well.

Photo: Pixabay

What to do with oversalted broth?

This mishap can happen too. As the water evaporates, we gradually adjust the seasoning. When our grandmothers oversalted it, they added a potato that they had pricked with a fork. This was supposed to absorb the excess salt.

FAQ – Frequently asked questions about making broth

What is the traditional spice added to broth?

Lovage. Our grandmothers couldn’t imagine broth without it.

How do you keep the broth from becoming cloudy?

You have to skim off the excess scum during cooking.

What should you use if the broth is too salty?

A regular potato pierced with a fork.

Sources: Author, Meta

Photo: Radek Stepan