Broths came to Russia from French cuisine and became popular. Every pre-revolutionary cookbook contains recipes of broths. As a Christmas dish, broth could be served only in houses claiming to be refined and aristocratic, in contrast to simpler houses, where, for example, complicated cabbage soup made from several kinds of meat was served.
A distinctive feature of our recipe is that the broth is also cooked from two kinds of meat. Recall that the abundance of meat food, and more importantly, fatty meats, is the main sign of the Christmas table. After six weeks of strict fasting, people were ready to devour meat in huge quantities.