xvi [The basic recipe for a clear, strong bouillon for all kinds of soups]

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 3 lbs beef
  • 15 glasses water or 5 bottles reduced to 9 glasses or 3 bottles
  • 3 teaspoons salt
  • Not less than ½ lb of basic root vegetables, such as:
  • 1–2 carrots
  • 1 parsley root
  • ½ leek
  • ½ celery root
  • ½ rutabaga
  • 1 dried mushroom
  • 1 onion
  • handful of dill


    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 2–3 pieces. Since root vegetables add flavor, it is better to add more rather than fewer of these.

    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 3–4 lbs of beef; for 9–12 people, 6 lbs; for 13–18 people, 9 lbs; and for 19–24 people, 12 lbs.

    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.