CookEat Recipe

Beetroot Broth

Name: Beetroot Broth
Ingredients: 4 Beetroot — Medium red beets; 907 Gramme Beef shin — Beef shin, printed two pounds, chopped; source unit: gramme; 1 Carrot — Carrot; 1 Onion — Onion; 2 Leek — Leeks; 2 Branch Parsley — Parsley; source unit: branch; 1 Branch Chervil — Chervil; source unit: branch; 2 Bay leaf — Bay leaves; 2 Clove — Cloves; 2839 Millilitre Water — STARTING water for broth, three quarts; source unit: millilitre; 2 Teaspoon Salt — Salt; source unit: teaspoon; 0.5 Teaspoon Pepper — Pepper; source unit: teaspoon; Water — Water for first beet boil

Beet, beef-shin and vegetable broth strained into six cups. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2179. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use safe beef handling and rapid chilling/cold-chain for cold version; no ambient holding. Limites : Separate beet-boil water, cup volume and strained final broth yield unknown.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Peel and boil four beets fifteen minutes in separate unmeasured water, drain and slice thin.
Step 2
Combine sliced beets, chopped two-pound beef shin, vegetables, herbs/spices and three quarts NEW starting water with seasonings. Bring gently to boil while stirring; simmer two hours. Strain through clean doubled cheesecloth; serve actual broth in six cups hot or rapid-chill to ≤4°C for cold service.

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