Bortchock Soup
A dish built around shin of beef and carrot cubes.
contains dairycontains meat
Ingredients
US
Metric
- 2720 g shin of beef
- 2840 ml cold water
- 240 ml carrot cubes
- 120 ml sliced onion
- 6 cloves
- 1 allspice berry
- 2 sprigs parsley
- 2 stalks celery
- 1 beet finely cut
- 15 ml salt
- 5 ml peppercorns
- 30 ml butter
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Prepare and cook beef same as for Bouillon. Cook vegetables in butter five minutes; then add to soup with remaining seasonings. Cook one and one-half hours, strain, cool quickly, remove fat, and clear. When ready to clear, add one cup finely chopped raw beet and one-fourth cup vinegar. Select red beets for this soup, and serve as soon as possible after clearing, otherwise it will lose its bright red color, which makes the dish especially appropriate for an American Beauty Dinner.
Nutrition (estimated, per serving)
| Calories | 449 |
|---|---|
| Protein | 43.3 g |
| Fat | 28.8 g |
| Carbs | 1.3 g |
| Fiber | 0.4 g |
| Sodium | 454 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States