CookEat Recipe

Potage Dobruska

Name: Potage Dobruska
Ingredients: 1360 Gramme Veal bone — Fresh veal bones, printed three lb; 18900 Millilitre Water — Cold water, printed five US gallons; 4 Carrot — Medium carrots, peeled whole; 2 Turnip — Small turnips, peeled whole; 2 Onion — Onions, peeled whole; 1 Parsley root — Parsley root; 3 Leek — Leeks; 2 Celery stalk — Celery stalks; 1420 Millilitre Water — SEPARATE water, one and a half quarts; 118 Millilitre White wine — White wine, one gill; 2 Leek — Leeks in bouquet; 2 Branch Celery — Celery in bouquet; 2 Branch Parsley — Parsley in bouquet; 1 Branch Chervil — Chervil in bouquet; 113 Gramme Barley — DRY barley, four ounces; 1 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon Pepper — Pepper; 1906 source measure retained without conversion; 6 French bread — French bread toasts served separately

Barley in No701 broth with wine and six separate toasts.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Make one No701 white broth batch: put veal bones in five gallons STARTING cold water, bring to boil and SKIM. Add whole peeled carrots, turnips, onions, parsley root, leeks and celery, cover/simmer four hours, cloth-strain, cool rapidly and measure actual FINISHED broth; allocate only the child amount.
Step 2
Measure 1.5qt FINISHED No701, combine with SEPARATE 1.5qt water and one gill wine. Add tied herbs, washed/drained FOUR OUNCES dry barley and spices.
Step 3
Slow-boil one hour forty-five minutes until barley tender, remove bouquet, measure actual soup yield and serve with SIX French toasts separately.

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