No. 4 — Red Broth, Medium Strength
A complete English translation of historical recipe No. 4 from Elena Molokhovets’ 1901 cookbook, retaining the original quantities and method.
Rinse 3 Russian pounds of beef from the thigh or the middle of the rump. Place it fat side down in the bottom of a pot, adding 3–4 spoonfuls of water to keep the bottom from being dry. Add ¾ Russian pound of chopped principal soup roots, an onion and a bunch of greens. Cover tightly and set over a low heat, turning the beef frequently and stirring the roots with a spatula so that the ingredients brown on every side without burning. Add water a spoonful at a time as necessary.
When the meat has acquired a glossy coating and the bones look almost lacquered, pour in nine glasses of water. Measure the depth with a splinter of wood, add the remaining six glasses and bring to a vigorous boil under the lid. Let it come to a boil three times, moving the pot to the edge of the stove and removing the scum on each occasion.
Season with 1½ teaspoons of salt and finish cooking over a low heat as described in the notes to No. 1. One and a half hours before serving, move the pot away from the heat and let it settle. Skim off the fat, strain the broth through a soup strainer into another pot, adjust the salt, boil once more and pour into a soup tureen over fresh dill.
To provide
- 3 Russian pounds of beef.
- 1–2 onions, 2 carrots, 1 parsley root, ⅓ celery root, 1 leek and a small turnip.
- A bunch of parsley, celery and leek greens, and dill.
This broth is served with the same accompaniments as red broth No. 5.