Brown Stock Soup

About the dish

The base stock in Erken's soup chapter. Brown stock soup was the basis for most of the finer soups and sauces in the household, cooked in large quantities and stored in jars under a layer of fat - the preservation of the day, before the refrigerator.

How to make it

1. 1

   Brown the meat and root vegetables

   Cut up the neck meat and half the root vegetables. Brown them gently in a little fat in a pan over medium heat, so that nothing scorches.

2. 2

   Set over cold water

   Chop the rest of the meat and bones into smaller pieces, place them in a large pot and pour over 8 liters of cold water. Let it stand 1 hour, then slowly bring it to the boiling point.

3. 3

   Gather everything in the pot

   Add the browned meat to the soup pot. Rinse the frying pan with a little thin stock from the pot and pour it all back, so that the pan drippings come along.

4. 4

   Skim and simmer

   Skim the stock well. Let it simmer gently covered for 5-6 hours without boiling hard.

5. 5

   Spices and root vegetables at the end

   Add the rest of the root vegetables, the parsley, peppercorns, clove, liver and salt to the pot one and a half hours before the stock is to be strained.

6. 6

   Strain and store

   Strain the stock through a fine strainer into several narrow jars or glasses, so that the fat settles as a covering layer on each. Skim off the fat only when the stock is to be used; the fat can be cooked down and used for frying.

7. 7

   Second stock

   Cover the meat and bones with fresh water and cook a second stock. The stock can be clarified in the usual way.