Serves 4
45 min
Eastern European Broth
Recipe GLPRc7e8b30322badf
A light and nourishing Eastern European fish and beef bone broth, clarified with egg whites and enriched with fresh vegetables. This aromatic soup features tender diced white fish, julienned carrots, and fragrant herbs, making it a delicate yet satisfying traditional dish.
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Ingredients
5 cups Meaty beef bone
1 Onion, quartered
2 Bay leaves
3 Black peppercorns
2 sprigs Fresh parsley sprigs
4 sprigs Fresh dill sprigs
2 Egg whites, beaten
3⅓ cups White fish, diced (cod, halibut, or monkfish)
3 Carrots, julienned
2 tablespoons Fresh parsley, chopped
Directions
Place the meaty beef bones in a large pot and cover with cold water. Bring to a boil, then immediately reduce heat and simmer gently for 20 minutes, skimming off any foam or impurities that rise to the surface.
Add the quartered onion, bay leaves, peppercorns, parsley sprigs, and dill sprigs to the pot. Continue simmering for another 15 minutes to develop the aromatic base.
Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. You should have approximately 4 cups of clear broth.
In a small bowl, whisk the beaten egg whites until foamy. Slowly add them to the warm broth while stirring gently—the egg whites will rise and trap impurities, clarifying the broth. Let this mixture come to a bare simmer and cook for 2–3 minutes without stirring.
Carefully pour the broth through a cheesecloth-lined strainer to remove the egg white clarification raft, leaving a crystal-clear broth.
Return the clarified broth to the pot and gently bring to a simmer. Add the diced white fish and cook for 3–4 minutes until the fish reaches an internal temperature of 160°F and is just opaque.
Add the julienned carrots and simmer for 2 minutes to warm through and slightly soften.
Taste and season as desired. Ladle the broth into bowls, distributing the fish and carrots evenly, and garnish each serving with fresh chopped parsley.
