Bone stock

Bone stock - Russian Soup Recipe

How to Cook & Prepare Bone stock:

The nutritive value and flavour of bone stock is inferior to that of meat stock since bones do not contain meat extracts. Bones contain mainly gelatinous matter and fat and therefore the stock is chiefly used for potato soups. Make this stock with the bones left after the meat has been cut away for the main course (cutlets, fricassee, etc.). For each 500 g of bones use 1 carrot, 1 parsley root, 1 onion and 2 ½ to 3 litres cold water. Wash and chop up the bones as small as possible. Cover with water and cook as directed for meat stock. Do not allow it to boil rapidly. From time to time skin the fat and waste matter. Cook for 2 hours keeping covered; add the vegetables and salt. Cook for another ½ or 1 hour and then strain.

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	Armenian Mutton Soup		Borshch