No. 5 — Double-Strength Red Broth (Consommé)
A complete English translation of historical recipe No. 5 from Elena Molokhovets’ 1901 cookbook, retaining the original quantities and method.
Rinse 4–5 Russian pounds of beef and place it fat side down in a small pot with all the principal soup roots and a bunch of herbs. Add 3–4 spoonfuls of water. Alternatively, use only 3 pounds of beef and add a chicken: clean it as described in the general note on poultry, wash it and remove its meat from the bones.
Chop the bones and put them with the beef. Cover and cook over a low heat, turning everything frequently so that the meat browns on all sides but does not burn. Continue as in No. 3, adding to the stock according to taste 2–3 dried mushrooms, a swede or turnip, a spoonful of dried green peas, 1–2 cloves, a little mace, or a combination of these.
In France, the author notes, an old pigeon, rabbit, roast partridge or bones left from roast beef may be added. One and a half hours before serving, remove the fat, strain and clarify with meat as described in No. 3.
In this version the clarification mixture is made from ½ Russian pound of lean raw beef and ½ pound of raw chicken meat removed from the bones, or from game bones previously fried in butter, discarding the backs. Some of the fried soup roots may also be included. Chop the ingredients finely, pass them through a meat grinder, add three egg whites and complete the clarification procedure as directed for No. 3 and in the general notes on soups.
To provide
- 4–5 Russian pounds of beef; or 3 pounds of beef with one small chicken.
- Optionally, roasted bones remaining from roast beef.
- ¾ Russian pound of soup roots, 1–2 onions and a bunch of three kinds of greens.
- Optional flavorings: 1 swede, ½ tablespoon dried peas, 1–2 dried mushrooms, a lump of sugar, 1–2 cloves and nutmeg.
- For clarification: ½ Russian pound of lean beef, ½ Russian pound of chicken flesh, 3 egg whites and optionally some roots.
- Fresh dill.
Ways to serve red broth Nos. 4 and 5
- Clear, with dill alone.
- Clear, with cheese croutons, Nos. 217, 219 and 220.
- Clear, with little pies, Nos. 322–374.
- With neatly shaped soup roots cooked separately in stock, Nos. 270–275.
- With sago, No. 242.
- With carrots and spinach leaves (2 carrots and ¼ Russian pound of spinach), No. 274.