Yellow Bouillon, Simpler
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- root vegetables
- onion
- potato
- dill
Instructions
- Cook as No. 1 from 2–3 funt beef, but do not skim scum or strain; skim only the fat at the end.
- Portion the meat into the tureen with dill, cooked roots, onion and potato; pour on the hot broth and serve.