Soup Stock Recipe

Soup Stock Recipe:

Soup stock has been a staple in kitchens around the world for centuries. Its origins can be traced back to ancient civilizations, where people recognized the need to extract flavors and nutrients from various ingredients to create a flavorful and nourishing broth.

Fun Facts:
1. The word "stock" comes from the Old English word "stocc," which means trunk or stump. This term was used to describe the main ingredient used in making stock, which is typically meat and bones.
2. Russian cuisine is known for its flavorful and rich soup stocks. They have a tradition called "zharkoye," which is a slow-cooked meat stew used as a base for many soups and other dishes.
3. In French cuisine, a well-made stock is often referred to as "fond de cuisine," which translates to "foundation of cooking." It is considered the backbone of many classic French recipes.
4. Traditional Chinese cuisine also places great importance on soup stocks. They believe that a good soup stock has healing properties and can nourish the body.

Now, let's dive into the recipe for soup stock:

- 1 pound of meat (such as beef, chicken, or pork)
- 4 quarts of cold water
- Assorted bones (optional)
- Assorted vegetables (such as root celery, onions, carrots, asparagus, and potatoes)
- Bouquet garni (a bundle of herbs, such as parsley, peppercorns, bay leaf, and cloves, tied together)

1. In a large soup pot, combine the cold water, meat, and bones (if using). Slowly bring the pot to a boil over low heat, then reduce the heat to a simmer. It's important not to let the stock boil vigorously, as it may become cloudy.
2. Allow the stock to simmer for several hours, preferably four to five hours. This slow simmering process helps to extract the flavors and nutrients from the ingredients.
3. During the simmering process, remove any scum that rises to the surface using a skimmer or spoon. This step helps to ensure a clear and clean-tasting stock.
4. After a few hours of simmering, add the assorted vegetables and the bouquet garni to the stock pot. These additional ingredients will enhance the flavor of the stock. Remember to tie the bouquet garni tightly, so it can be easily removed later on.
5. Continue simmering the stock for another hour, allowing the flavors to meld together. This is also the time to add any additional spices or salt to taste. Remember to add these last hour of cooking.
6. After the simmering process is complete, strain the stock into an earthen bowl or any heat-resistant container. This step ensures that any solids or impurities are removed, resulting in a clear and pure stock.
7. Allow the stock to cool uncovered. This helps to prevent fermentation. As the stock cools, a layer of fat will form on top. It's important not to remove this fat until the stock is used, as it helps to preserve and flavor the stock.
8. When you're ready to use the stock, carefully remove the fat from the top using a knife or spoon. If you're in a hurry and need to use the stock immediately, you can remove as much fat as possible with a spoon, and then use absorbent paper to remove the rest.
9. The clarified fat that is removed can be saved and used for other cooking purposes, such as making pan drippings or for flavoring dishes.
10. Bouillon, which is a concentrated version of stock, can be thickened with yolks of eggs, beaten with a spoon of cold water. Other types of soup like beef soup or tomato soup can be thickened with flour or other thickeners. To do this properly, heat a scant spoon of soup drippings, stir in a spoon of flour, and gradually add a large quantity of soup to prevent lumps.

This recipe for soup stock provides you with a flavorful and versatile base that can be used in a variety of dishes. It's the perfect foundation for soups, stews, sauces, and more. Experiment with different ingredients and spices to create your own unique flavor profiles.

Similar Recipe Dishes:
There are numerous dishes that rely on a good soup stock as their foundation. Here are a few popular ones:

1. Chicken Noodle Soup: This comforting soup combines chicken, vegetables, and noodles in a flavorful broth. The soup stock adds depth of flavor and richness to the dish.

2. Beef Stew: A hearty and flavorful stew made with tender chunks of beef, root vegetables, and aromatic herbs. The soup stock creates a robust and savory base for the stew.

3. Tomato Bisque: A creamy and luscious soup made with ripe tomatoes, cream, and herbs. The soup stock adds a depth of flavor to the bisque, making it taste even more delicious.

4. Pho: A traditional Vietnamese soup made with beef or chicken, rice noodles, and fragrant herbs. The rich and flavorful soup stock is the key to a delicious bowl of pho.

Remember, a good stock is the foundation of many great dishes. So take your time, simmer it slowly, and enjoy the process of creating a flavorful and nourishing soup stock.



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