No. 249 — Basic Soup Roots for Broth
Complete English translation of Molokhovets recipe No. 249 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Use mature, not young roots for the basic stock vegetables: carrots, parsley root, celery, leek, turnip and onion. For six to eight diners take one Russian pound in all.
The relative proportions are two carrots, one parsley root, one leek, ¼ of a small turnip and ⅓ of a celery root.
For yellow or red broth, brown the following roots on the stove: one carrot split lengthwise, one half of a parsley root cut lengthwise, ⅛ of a celery root sliced lengthwise, two slices of turnip and both halves of a peeled onion.
Once the stock has boiled up three times and has been strained, add these browned roots and the remaining unbrowned ones. Add a bunch of parsley, celery and leek greens.
The celery portion should be boiled for only about an hour and then removed. The basic roots are usually thrown out, which the author considers wasteful.
Although no longer suitable as a garnish for refined broth, they can be served separately with boiled beef and melted butter at a simple household table.
To provide
2 carrots and 1 parsley root 1 leek and ⅓ celery root | 1 small turnip and 1 onion A bunch of parsley, celery and leek greens |