Quick Meat Stock

Quick Meat Stock - Russian Soup Recipe

How to Cook & Prepare Quick Meat Stock:

500 g meat 1 parsley or celery root
1 carrot 1 ½ to litres water
1 onion Salt

The most inexpensive cuts of meat may be used. Wash and put the meat through the mincer; chop up the bones/ Pour cold water over the meat and bones and set aside for 20-30 minutes. Cook without changing the water. Clean and cut the vegetables and add half to the stock. Slightly sauté the remaining vegetables before adding to the stock. Cook for 20 minutes then add salt. Boil gently for another 30-40 minutes, then strain and use as plain bouillon. The meat may be used as filling for pirozhki or meat zapekanka.

	Previous		Next
	Potato and Vermicelli Soup		Sauerkraut shchi with head of fish