Home · Recipes · Historical Cookbook · Soups

Brown Bouillon Soup or Consommé

12 servings

Ingredients

• 125 g Bacon or beef fat
• 125 g Ham
• 1 kg Beef
• 2 pcs Shallots
• 0.5 pcs Celery root
• 1 pcs Carrot
• 1 pcs Parsley root
• 2 pcs Bay leaves
• 6 pcs Peppercorns
• 4 l Water (boiling)
• Salt (a little)

Instructions

1. Line the bottom of a white saucepan with finely sliced bacon or fat, then layer ham and beef in finger-thick slices, and add shallots, celery, carrot, parsley root, bay leaves, and peppercorns.
2. Let everything simmer on the heat for half an hour until the meat has browned, shaking the pot occasionally to prevent burning.
3. Remove from heat and continue to simmer slowly, adding a little boiling water from time to time.
4. Then pour in 4 l of boiling water, salt, and let it cook slowly, covered, for 2 hours.
5. Strain the broth and cook semolina, flour, or bread dumplings, egg noodles, or sago in it as desired.

Modernized from a treasured 19th-century German cookbook.