Bortschock Consommé

Ingredients

• 2 pounds Beef shank (For a rich broth)
• 1 pound Beef bones (For added flavor and gelatin)
• 12 cups Cold water (Approximately)
• 1 medium Onion (Roughly chopped)
• 2 medium Carrot (Roughly chopped)
• 2 medium Celery stalks (Roughly chopped)
• 1 Bay leaf
• 10 Black peppercorns (Whole)
• 1 teaspoon Salt (Or to taste)
• 0.33 cup Beets (Chopped, added with vegetables)
• 1 cup Beets (Finely chopped, added when clearing)
• 2 Egg whites (Lightly beaten, for clarifying)
• 1 tablespoon Lemon juice (For clarifying)

Instructions

1. 1In a large stockpot, combine the beef shank, beef bones, water, onion, carrots, celery, bay leaf, peppercorns, and salt. Bring to a boil over high heat, then reduce heat to low and simmer gently, skimming off any foam or impurities that rise to the surface. Simmer for at least 2 hours, or up to 4 hours, for a richer flavor.
2. 2Carefully strain the broth through a fine-mesh sieve lined with cheesecloth. Discard the solids. This will remove any remaining impurities and create a clear broth.
3. 3Return the strained broth to the stockpot. Add the 1/3 cup of chopped beets. Bring to a simmer and cook for 15 minutes.
4. 4In a separate bowl, whisk together the egg whites and lemon juice until frothy. Gradually whisk the egg white mixture into the simmering broth. Add the 1 cup of finely chopped beets. Stop stirring. Allow the mixture to simmer very gently for 30 minutes, without stirring. The egg whites will coagulate and trap any remaining impurities, forming a raft on top of the broth.
5. 5Carefully ladle the clear consommé from underneath the egg white raft, being careful not to disturb the raft. Strain the consommé through a fine-mesh sieve lined with cheesecloth to remove any remaining particles. Discard the egg white raft.
6. 6Taste the consommé and adjust seasoning with salt if needed. Serve hot, garnished with fresh herbs if desired.