Beef Bouillon (Rosol z Wolowiny)
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Basic Recipe for Soup Stock and Boiled Beef
INGREDIENTS
2 pounds brisket or plate of beef
10 cups cold water
Piece of marrow bone
2 or 3 carrots
1 celery root
1 parsley root
1 large leek
2 medium onions, preferably baked
Few sprigs of parsley
1/2 head savoy cabbage, optional
3 to 4 dried mushrooms, optional
6 peppercorns
Salt to taste
1 tablespoon chopped fresh dill or parsleyHave the butcher saw the soupbone in half in order to get the most out of the marrow. Cover meat, which should be cut in one thick, short piece, and soupbone with cold water (proportions 5 cups to 1 pound of meat) and bring to a boil. Skim carefully.
When no more scum comes to the surface, lower flame, add salt to taste, a dash of fresh ground pepper, and finally the soup greens. Cover and let simmer for at least 3 hours. Fifteen minutes before serving, set aside and add 1 or 2 tablespoons cold water to clarify the soup. Skim excess fat. Strain if clear soup is desired.