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Yield 3 quarts


  • 1 parsnip
  • 6 whole cloves
  • 3 bay leaves
  • 1 small bunch fresh parsley
  • 1 veal knuckle
  • 2 pounds boneless round steak, cut into 1-inch cubes
  • 3 carrots, sliced
  • 1 large turnip, sliced
  • 2 stalks celery, cut into 1-inch pieces
  • 1 clove garlic, sliced
  • 10 whole peppercorns
  • 1 tablespoon plus 1/2 teaspoon salt, divided
  • 5 quarts water
  • 2 envelopes unflavored gelatin
  • 2 tablespoons beet juice (optional)
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon pepper
  • Fresh parsley sprigs

How to Make It

  1. Stud parsnip with cloves; set aside. Tie bay leaves and parsley together with string; set aside.

  2. Combine veal knuckle and round steak in a large stock pot. Add studded parsnip, parsley-bay leaf bunch, carrots, turnip, celery, garlic, peppercorns, 2 1/2 teaspoons salt, and water. Bring slowly to a boil. Reduce heat; simmer, uncovered, 5 hours. Remove scum when necessary. Remove stock pot from heat, and cool slightly.

  3. Strain mixture through a large colander or sieve lined with several layers of damp cheesecloth. (Discard meat and vegetables.) Return broth to clean stock pot; cover and refrigerate overnight.

  4. Carefully lift off and discard solidified fat from top of broth. Clarify broth according to procedure.

  5. Dissolve gelatin in a small amount of hot broth; add to remaining hot broth, stirring well. Stir in beet juice, if desired, to add color. Stir in remaining salt, celery salt, and pepper. Chill thoroughly.

  6. Serve chilled in individual soup bowls. Garnish each serving with parsley sprigs.

Oxmoor House Homestyle Recipes