Prepare as just indicated in the Remarks. Thus, for 6–8 persons, take
Rinse out the stewpan in which the bouillon cooked and pour back the strained bouillon. Add the rinsed beef and the peeled and washed root vegetables (2 carrots, 1–2 parsley roots, ½ leek, ½ celery root) and cook.
If the bouillon has to be very clear and transparent, clarify it with egg whites, caviar,* or raw beef as indicated in the Remarks.
To serve, strain into a soup bowl and garnish with finely chopped parsley and dill.
Remarks: All or part of the following may be added to this bouillon, according to taste and circumstance. When meat or poultry is prepared for another dish, add the scraps to the bouillon, especially any bits of veal, the head and feet of chickens and turkeys, and the crushed bones from yesterday’s bouillon. The more of these the better. Cook all this in the bouillon from the very beginning so that the scum can be removed; then strain. Some people add 1–2 baked rather than raw onions; or 1–2 dried, cleaned mushrooms; or a beef kidney; or
To serve, this bouillon may be varied as follows:** clear, only with dill and parsley, with all kinds of pirozhki and stuffed shells; with croutons or sippets; with carrots and spinach leaves, halved and blanched in salted boiling water for a few minutes (
*To clarify the soup,
**Soup accompaniments came in many guises and from many different sources as can be seen from this list, with its German Frikadellen and kletski (from Polish, from the Middle High German Klotz), its French quenelles, its Italian lazanki (from Polish from the Italian lazagne), its Siberian pel’meni (with Finno-Ugric roots), and its adopted lapsha (from Turkic). (Vasmer, Etimologicheskij slovar’, II, 249; and Preobrazhensky, Etymological Dictionary, 315.)
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