Meat stock

Meat stock - Russian Soup Recipe

How to Cook & Prepare Meat stock:

Meat stock

Any grade of meat, including the thick flank, shank or hock may be used to make the stock for soups, shchi and borshch (500 g meat, 2 ½-3 litres water). Wash the meat in a stream of cold water, crack the bones and put the meat and bones in a saucepan. Add the cold water, cover the saucepan with a lid and rapidly bring to a boil. Turn down the heat, skim and remove the fat. Carrots, turnips, parsley root and onion may be added. Except for the onion, these vegetables may be served in the soup. Boil gently for 1 ½ hours and then add salt to taste. When the meat is tender, remove it to another saucepan and strain the stock.

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