Celery broth
4 servings
60 minutes
Celery broth is a traditional Russian first dish known for its simplicity and depth of flavor. It originates from old peasant recipes where roots imparted a rich aroma and nourishment to the broth. Celery adds a fresh, slightly spicy note that harmonizes with carrots and parsley. The broth is clear and light yet rich at the same time. It is served hot, complemented by crispy croutons or pies. This dish is especially valued in cold weather when one craves warming and nourishing food. The broth can be used as a base for other soups or sauces, but it is wonderful on its own – natural, rich, and healthy.
1
Put meat to boil for a clear broth. After one to one and a half hours of boiling, add peeled roots - carrot, parsley, celery. Continue cooking until the vegetables are fully cooked.
- Carrot: 1 piece
- Parsley root: 0.5 piece
- Celeriac: 100 g
- Meat broth: 2.5 l
2
Strain the prepared broth, pour it into soup bowls, and serve with croutons or pastries.
