The easiest way is to strain the finished broth through a fine sieve. At the bottom of the sieve can pave the napkin.
To make the broth transparent will help the ice and the egg whites. Crush ice into powder and whisk together with 2 egg whites. Add herbs and Bay leaf. Pour in the mixture broth and cook the mixture for 10 minutes over medium heat, stirring constantly. Then let the brothto cool for 20-30 minutes and strain it through a sieve with cloth.
You can clear the broth with the meat. To do this, you must take 200-300 g of lean meat, pass it through a meat grinder. In a pan with the minced meat add lightly beaten 1 egg white and 1 Cup broth. All thoroughly and put in refrigerator for 20-30 minutes. Chilled meat mixture pour in hot broth and bring to a boil. Then reduce the heat to low and boil for another 30 minutes. Turn off the heat, cool 15 minutes and strain the slightly cooled soup through a sieve with a cloth.
To achieve greater transparency , the broth is filtered again, using bandwidth white paper.