Roughly chop the soup greens and onions with the skin and roast them in a large (!) Saucepan. Coarsely crush the juniper, pepper and allspice and add to the saucepan with bay leaves and cloves. Add tomatoes and simmer gently for at least 4 hours with the lid closed. Let everything drip off in a cloth for several hours (better overnight). The next day, mix well the collected broth with 4 egg whites and slowly bring to the boil. The protein binds the cloudy substances and the broth becomes clear. Drain again through a cloth. This way you get at least 3 liters of tomato stock. Boil this broth vigorously until it is reduced to 1 liter. Season to taste with about 1 teaspoon of salt. If foam or flakes formed in the broth when reducing, there was still unbound protein in the broth. Simply let it run through a fine cloth or coffee filter again. Finished! The result is a very strong, dark and clear vegetarian broth.
Approx. 125 ml per person are served in a small tea or coffee cup.
Incidentally, it is also vegan (i.e. without the protein). Simply replace the canned tomatoes with fresh, ripe, roughly diced tomatoes and simmer very (!) Gently. Then the broth should be very clear after the first filter. Canned tomatoes always have to be clarified with protein because of the fine turbidity, but they are also cheaper (from approx. 50 cents per can) than fresh tomatoes and usually even more ripe and tastier.
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