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Bul'yon
Basic Bouillon
Bul'yon
Soup is a mainstay of the Russian cuisine, and the comforting smell of broth simmering on the back burner is encountered in virtually every Russian home. The recipe below is for a basic meat stock, to be served alone as a first course or used as the basis for other, more intricate concoctions. Beef stock, like fish stock, is a staple item in Russian cookery, one which should always be ready for unexpected guests.
Ingredients
Makes about ¾ pint (450 ml).
2 lb (900 g) meat*
2 large onions, quartered
l ½ pints (900 ml) cold water
2 bay leaves
12 black peppercorns
6 carrots, scraped
6 sprigs parsley
1 tablespoon salt
*If a beef broth is desired, use shin or chuck with some bone left in; for a chicken broth, use a boiling fowl, adding all of the giblets except the liver.
Method
Place all of the ingredients, except the salt, in a large stockpot and bring to the boil, skimming any scum that rises to the surface. Reduce the heat to low and stir in the salt. Simmer, covered, for 2 to 3 hours, until the meat is tender and the liquid has been reduced by half. Strain the broth. Cut the meat and the carrots into serving-sized pieces and divide among the soup bowls. Pour the broth over to serve.
Note:- If the stock is going to be frozen, do not return the meat and carrots to it after straining.
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