Russian Marrow Broth Tradition
Europe — Russia
Russia's marrow and collagen soup tradition. Marrow-rich bones and tendon-rich cuts simmered for many hours into deeply nourishing broths. Associated with winter recovery and traditional home cooking.
Cuts in this tradition
Cultural context
Marrow broth is foundational to Russian soup culture. Unlike France's roasted marrow or Britain's marrow on toast, Russian tradition emphasizes long extraction into broth rather than direct consumption.
Preparation
Marrow bones and tendon-rich cuts simmered for many hours with root vegetables and aromatics. Broth skimmed and strained. Served as soup with bread or used as base for other dishes.