No. 14 — Wallachian Red Broth with Roots, Double Strength

Place one cut-up chicken, one carrot, ⅛ Russian pound of butter and 3 pounds of beef in a pan with a little water. When the beef is browned underneath, add butter and enough water to produce six to eight full deep plates of finished broth without needing to top it up.

Add a bunch of greens and salt. Optionally include 1 Russian pound of veal shank, about 1 pound of good unsalted smoked ham and soup roots. Simmer gently for several hours, skimming off the scum. Allow to settle, remove the fat, clarify with meat if necessary, strain through a napkin, reheat and serve over chopped parsley and dill.

To provide

• 3 Russian pounds of beef; 1 small lean chicken; 1 Russian pound of veal
• 1 Russian pound of smoked ham
• 1 onion; 2 carrots; ⅛ Russian pound of butter
• 1 swede, ½ celery root, 1 parsley root
• 1 leek; a little marjoram; salt

Notes

If desired, use only half the quantity of meat. Because ham is included, avoid oversalting the soup.

Serving variations

1. Serve clear, with little pies Nos. 322–376. 2. Add separately boiled shaped vegetables: 1 carrot, 1 cauliflower, 2 heads of Savoy cabbage, 12 asparagus spears and 1 kohlrabi. 3. Add 1 sliced carrot and 1 head of cabbage cut into six pieces, its leaves layered with meat forcemeat No. 226. 4. Serve with meatballs Nos. 223 or 225, adding ½ glass of Madeira.

Using the meat

Use the boiled meat for other dishes, or make it into a filling for pies and little pies, or for forshmak.