Classic Beef Broth
15 servings
180 minutes
Classic beef broth is the foundation of Russian cuisine, a symbol of home comfort and traditional meals. Its origins trace back to ancient recipes when thick, hearty broths served as a nourishing base for many dishes. It has a rich, deep meat flavor with hints of sweet onion, earthy carrot, and fresh celery. During the simmering process, all ingredients release their aromas, creating incredible gastronomic pleasure. This broth is used as a standalone dish served with herbs and fresh bread, as well as a base for soups, sauces, and hot dishes. Its richness warms in cold weather and becomes an indispensable part of classic cooking.
1
Cut the onions in half. Place them in a pot cut side down and cook for 5 minutes without flipping. Then transfer the onions to a larger pot.
- Onion: 3 heads
2
Fry the chicken leg.
- Veal shank: 5 kg
3
Place the drumstick, onion, celery, peeled carrot, leek, parsley, and bouquet garni in a pot. Cook over medium heat for 20 minutes, then add 6 liters of water and bring to a boil. Reduce the heat and simmer for 2 hours and 12 minutes while skimming the broth. Strain the broth, cool slightly and remove the fat.
- Veal shank: 5 kg
- Onion: 3 heads
- Celery stalk: 3 stems
- Carrot: 2 pieces
- Leek: 3 pieces
- Parsley: 1 bunch
- Bouquet garni: 1 bunch
