1 Rinse tomatoes, remove stalks and cut into pieces. Peel onion, celery, carrot and garlic and roughly chop.
2 Rinse meat, pat dry and chop coarsely. Press meat and prepared vegetables through a meat grinder with medium disk. Mix meat mixture in a bowl with egg whites, salt and sugar. Place meat mixture in a large pot, add peppercorns and bay leaf. Finally, stir in ice cubes, tomato cubes and add about 1 liter (approximately 32 ounces) cold water. Chill overnight.
3 The next day, bring pot to a boil while stirring. Then reduce the heat and simmer for approximately 1.5 hours. Add water as needed. If necessary, skim off fat and do not stir, so that the liquid remains clear.
4 Finally, carefully remove meat mixture with a slotted spoon. Strain clarified broth through a fine strainer lined with a cloth strainer sieve.