Red Bouillon, Medium Strength
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef, thigh or mid-rump
- funt root vegetables, sliced
- onion
- leek
- herb bundle
- stakans water
- tsp salt
- dill
Instructions
- Brown the beef fat-side down with sliced roots, onion and herb bundle over low heat until glazed.
- Add 15 stakans water, boil three times skimming, salt, simmer as No. 1.
- Settle, skim fat, strain, adjust salt, boil, and serve over dill.