Shared by Anna Kharzeeva
Shared by Anna Kharzeeva
Bouillon With Rye Croutons
Yield: 6 to 8 servingsTime: 3 h
Bouillon With Rye Croutons
Yield: 6 to 8 servingsTime: 3 hFamily Journey
Kyiv, UkraineMoscowSydney
MoscowTbilisi, GeorgiaMoscow
Make ahead: The bouillon will store well in an airtight container in a refrigerator for up to 1 week. Alternatively, the bouillon can be stored in a freezer for up to one month.
This recipe was shared by Anna Kharzeeva. Read more about her family in "The Babushka Who Carried Meals Across Moscow" and try her recipes for Biskvit (Orange Sponge Cake), Kotlety (Russian Beef Patties), and Vinaigrette (Russian Chopped Salad).
Ingredients
For the bouillon
- ½ pound bone-in chicken or turkey pieces, dark meat
- 1 pound bone-in beef short ribs
- 1 yellow onion, peeled and cut in half
- 1 carrot, cut in half crosswise
- 1 medium-sized celery root, peeled and cut in half
- ¼ bunch fresh dill
- ¼ bunch fresh parsley
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
For the croutons
- 4 slices rye bread (such as borodinsky), cut into ½ inch cubes
- 2 tablespoons sunflower oil
- 1 teaspoon kosher salt
Preparation
Step 1
Make the broth: Place the chicken and beef into a large stock pot and cover with about 12 cups of cold water. Turn the heat on to high and bring to a boil. Skim any impurities that rise to the top. Reduce the heat to medium-low and simmer for 1 hour, skimming the broth occasionally.
Step 2
Make the croutons: Place a large skillet over medium-high heat. Once the pan is hot, add the cubed pieces of bread to the dry pan and toast them for a few minutes, tossing often, until they are dried. Drizzle with oil and sprinkle with salt, and continue to fry the croutons until they are a deep golden brown and crunchy, about 6 minutes. Remove from the heat onto a paper towel-lined plate to cool.
Step 3
Once the broth has simmered for an hour, add the onion, carrot, celery root, dill, parsley, salt and pepper. If too much water has evaporated, add enough to cover the ingredients. Simmer the broth for another hour, until the meat is fully cooked through.
Step 4
Reserve the chicken and meat on a cutting board. Strain the broth, discarding the vegetables. Shred the reserved meat, and add it back into the pot, along with the strained broth. Taste and adjust the seasoning if needed.
Step 5
To serve, add a few ladles of hot broth and meat into a bowl, and top off with a handful of croutons.
