41 cleary recipes

Misoshiru (Japanese miso soup): the traditional soybean-paste soup built on dashi broth and served with simple garnishes. Two ingredients, endless variations, ready in 15 minutes.

A traditional Korean clear spinach soup (Malgun Sigumchi Kuk) with ground beef, garlic, scallions, and soy sauce. Simple, nourishing, and on the table in under an hour with just a handful of ingredients.

This dish certainly requires some work, but the result is so worth it. The lamb is juicy and packed with flavour, and the stuffing is also delicious.

Hamburgers on the halfshell, open-faced raw beef burgers broiled on a bun with tomato sauce, onions, pepper, and melted cheese. A pantry-clearing weeknight version of the classic burger.

A vibrant, tangy red currant jelly perfect for spreading on toast, pairing with meats, or gifting. This clear, jewel-like preserve is made by simmering fresh red currants with lemon and cloves, then straining and sweetening the juice to create a smooth, set jelly.

South African sasaties: pork or lamb cubes marinated 12 hours in a curried dried apricot sauce with vinegar and onion, then broiled and basted. Sweet, tangy, and warmly spiced.

Jellied consomme: a chilled, clear beef broth set with unflavored gelatin and spiked with sherry. An elegant retro summer starter served in cups with curried whipped cream.

Hungarian daragaluska: tiny farina dumplings dropped into hot soup. Just butter, eggs, farina, and salt. Light, pillowy, and the classic addition to clear chicken broth.

Crystal-clear salmon consomme with poached prawns, salmon flakes, carrot flowers, and a splash of sherry. Classic raft-clarified technique for an elegant first course.

Classic fish aspic made from white fish bones, white wine, tarragon, and egg white clarification. Crystal-clear, savory jelly for coating cold fish presentations.

Ham mousse in sherry aspic is a classic French charcuterie showpiece. Ground ham folded into whipped cream, set in a crystal-clear aspic with truffle and egg white garnishes.

Kloesschensuppe: German choux-style dumplings with Parmesan and parsley poached in clear beef broth. A light, elegant soup ready in 30 minutes.

Chicken and mushroom soup with thinly sliced chicken breast poached in broth, finished with sesame oil and sherry. A quick Asian-inspired clear soup for two, ready in 15 minutes.

Homemade horseradish relish made from fresh horseradish root, white vinegar, and salt. Sharp, sinus-clearing condiment for roast beef, prime rib, and Bloody Mary cocktails.

Homemade beef bouillon simmered for six hours from beef shank, soup bones, cloves, and root vegetables. Strained and reduced to a rich, clear broth.

Traditional Viennese beef soup simmered from scratch with chuck, marrow bones, leeks, celeriac, turnips, and cauliflower. Rich, clear broth with tender meat and root vegetables.