Beef Broth - Russian Soup Recipe
How to Cook & Prepare Beef Broth:
500 g beef(rump or 1 onion
shank) 1 ½ to 2 litres
1 carrot water
1 parsley or celery salt
root
Wash the meat and add cold water to cover. Cover the saucepan with a lid.
Bring to the boil and skim. Simmer for 1 ½ hours then add half
the vegetable roots and onion. Brown the remaining vegetables and onion
without turning in a hot skillet and add to the broth. Salt to taste.
A clear broth cooks from 2 to 2 ½ hours. Remove the meat when
tender. Cool the broth and skim off the fat; strain through a fine cheesecloth.
The broth may be additionally clarified as follows;
Put 300 g ground meat in a separate saucepan and combine with beaten egg
white and one cupful of stock. Set aside for 20-30 minutes. Heat the strained
broth but do not boil. Add the clarifier, raw celery and the carrot and
onion which have been browned without fat. Simmer for 30-40 minutes. When
the clarifier curdles and settles, carefully strain the broth. Serve with
croutons or pirozhki,
This broth may be used to make a clear soup.
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