The type of beef may be varied according to the kind of soup.
The root vegetables mentioned are small, and therefore the parsley root, celery root, and leek should be chopped into
I usually put the onion and bay leaf in parentheses in the list of ingredients because not everyone likes them. They should be added as desired.
Use good regular butter or Finnish butter* in shchi and other soups.
The recipes are intended to make enough soup to fill 6 deep soup dishes; if necessary, this amount will be sufficient for 8 people. Consequently for clear bouillon, etc: For 6–8 people, use
Above all, add bones to the bouillon and any leftover scraps from veal, turkey, or chicken intended for the Main course.
Increase the proportions similarly for other soups and shchi.