MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Soup Stock
Categories: Soups, Stock, Ukrainian
Yield: 1 Batch

3 lb Brisket, shin-bone, or
- other soup meat with
- bone;
- up to 4 lb
1 tb Salt
3 qt Water; cold
1 md Onion
1 Celery rib; diced
1 md Carrot; sliced
1 sm Parsley root; sliced
5 1/2 Bay leaf
4 Peppercorns

This soup stock is the base for a large number of soups and meat
sauces. The best stock is made from the meat of aged animals. For a
strong and flavorful stock, salt the meat before cooking and let it
stand for 1 hour, then soak in cold water for 30 minutes. This
procedure helps to draw out the extractives from the meat. If time
does not permit salting, soak the meat in salted water for
30 minutes.

Wash the meat, cut from the bone, and then cut into 1" pieces. Crack
the bone to expose the marrow. Put the bone and 2/3rds of the meat
into a large kettle, reserving the rest along with some meat fat or
marrow for browning. Sprinkle the meat and bone in the kettle with
salt, cover with the water, and let it stand for 30 minutes. Brown
the reserved meat in a little of the fat from the meat or in marrow.
Add it and the drippings to the kettle. Heat very slowly to the
boiling point, and skim. Cover and simmer for 3 to 3-1/2 hours. Add
the vegetables and spices the last hour of the cooking. For a better
flavor and color, brown the onion in an ungreased frying pan before
adding to the stock. Strain and chill. Remove the fat. The pieces of
meat may be sorted out and used in various ways.

To Clear Soup Stock:

Allow 1 slightly beaten egg white and 1 crushed egy shell to each
quart of soup stock. Heat the stock only enough to liquefy it; add
the egg white and shell, then mix thoroughly. Stir over a low heat
until the stock boils. Boil for 2 minutes. Remove from the heat; pour
1/4 cup of cold water over the top of the liquid and leave in a warm
place to settle. Strain through 2 thicknesses of cheesecloth placed
over a fine sieve.

Recipe by Savella Stechishin

Recipe FROM: Traditional Ukrainian Cookery, 1976

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