{"id":9338,"date":"2010-03-05T14:01:27","date_gmt":"2010-03-05T13:01:27","guid":{"rendered":"http:\/\/coquinaria.nl\/?p=9338"},"modified":"2019-12-11T08:45:24","modified_gmt":"2019-12-11T07:45:24","slug":"russian-stock","status":"publish","type":"post","link":"https:\/\/coquinaria.nl\/en\/russian-stock\/","title":{"rendered":"Russian stock"},"content":{"rendered":"
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\"An<\/a>Meat stock from the nineteenth century<\/h2>\n

Soup is an important part of the Eastern-European kitchen. In the Gift for young housewives<\/em>, a Russian cookery book that was first published in 1861, there is a recipe for basic bouillon that can be used for all kinds of soup. The recipes for the soups themselves contain variations of this basic bouillon recipe. For example, for the bouillon used for Sour shchi<\/a> some of the beef must be replaced by salted, raw ham and more dried mushrooms are required. This same bouillon can be used for <\/span> borscht<\/a><\/em> and\u00a0solyanka<\/a><\/em>.<\/p>\n

The soup tureen<\/a> was a new addition to the table in the seventeenth century. Not just in Russia, but also in the rest of Europe. The earliest terrines were often made of silver. The tureen on the left was owned by czarina Anna Ivanovna<\/a>, and it was made circa 1735 in Austria.<\/p>\n

The original recipe<\/h2>\n

The recipe is presented in the English translation of Joyce Toomre of the Russian cookery book in the edition of 1897 (A Gift for young housewives)<\/em><\/span>, p.124. (see bibliography<\/a>).<\/p>\n

[The basic recipe for a clear, strong bouillon for all kinds of soups]<\/em>
\nThe type of beef may be varied according to the kind of soup.<\/em>
\nThe 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.<\/em>
\nI 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.<\/em>
\nUse good regular butter or Finnish butter in shchi and other soups.<\/em>
\nThe recipes are intended to make enough soup to fill 6 deep soup dishes; of necessary, this amount will be sufficient for 8 people. […]<\/em>
\nAbove all, add bones to the bouillon and any leftover scraps from veal, turkey, or chicken intended for the main course.<\/em><\/p>\n

Ingredients (for 6 persons)<\/em>
\n3 lbs beef –\u00a015 glasses water or 5 bottles, reduced to 9 glasses or 3 bottles – 3 teaspoons salt – Not less that 1\/2 lb of basic root vegetables, such as:\u00a01-2 carrots,\u00a01 parsley root,\u00a01\/2 leek,\u00a01\/2 celery root,\u00a01\/2 rutabaga,\u00a01 dried mushroom,\u00a01 onion,\u00a0handful of dill<\/em><\/p>\n

Modern adaptation of the recipe<\/h2>\n

The ancient Russian measures bottle, glass and pound can be found below the recipe. In the recipe I have adapted them slightly to fit into the modern metric system, and added more vegetables and less salt.\u00a0When preparing the bouillon to make sour shchi, use three dried mushrooms instead of one, and replace a third of the beef with uncooked cured ham (for example Schwartzwalder Schinken or Jambon d’Ardenne)
\nFor\u00a02 liter<\/span>\u00a0stock;\u00a0preparation in advance<\/em>\u00a010 minutes<\/span>;\u00a0preparation<\/em>\u00a04 hours, including reducing the stock<\/span>.<\/span><\/span><\/p>\n

\"Russian2 lb\u00a0shin of beef<\/span>\u00a0with bone
\n3 l (\u00be gallon) water
\n1 tsp\u00a0salt<\/span>
\n350 gr (2\u00bd cup) chopped root vegetables: \u00a0carrot, rutabaga, parsley root, root celery, turnip, or a package ‘assorted soup vegetables’
\n1 dried\u00a0c\u00e8pe<\/span>
\n1\u00a0onion<\/span>
\nsmall bunch\u00a0dill<\/span><\/p>\n

Preparation in advance<\/h3>\n

Clean and chop the vegetables.<\/p>\n

Preparation<\/h3>\n

Put everything in a large pan, bring to the boil, skim if necessary. Let the stock simmer for three hours and slowly reduce it to 2 litres. Strain through a cloth. If you want clear stock, you’ll have to clarify it.
\nTypically Russian: Molokhovjets mentions pressed caviar as an alternative to use for clarifying stock (next to egg whites or ground beef).<\/p>\n

Look for extensive instructions on how to reduce, strain, clarify and store stock on the\u00a0Introduction on making stock<\/a>.<\/p>\n

<\/a>Russian measures of volume<\/h3>\n

1 glass=1\/3 bottle=205cc=1\/2 Russian pound
\n1 bottle=3 glasses=0,615 litre
\n1 Russian pound=96 zolotniki=409 gram (about 9\/10 imperial pound or 4\/5 metric pound)
\n1 wineglass=1\/4 glass (12 glasses of wine from 1 bottle)<\/p>\n

<\/a>Bibliography<\/h2>\n

The editions below were used by me. Links refer to available editions.<\/p>\n