No. 106 — Carrot and Swede Soup
Complete English translation of recipe No. 106 in Elena Molokhovets’ 1901 Russian cookbook, preserving the historical preparation, quantities and sources.
Prepare and strain stock from 3 Russian pounds of beef. Wash 2 Russian pounds of red carrots, without peeling them with a knife; put in cold water, bring once to the boil and drain. Peel, chop finely and discard the cores. Cover with stock, add ½ spoonful of butter and ½ spoonful of flour, simmer until tender and rub through a colander. Add salt and a little sugar.
Mix two egg yolks with ½ glass of cream and strain into a stoneware saucepan. Add boiling stock, stirring briskly; return to the remaining broth and heat until very hot. Season, strain into the soup tureen and serve with croutons No. 176.
To provide
3 Russian pounds of beef; 1½–2 pounds of carrots, according to the supply list 1 spoonful of flour; ½ spoonful of butter | ½ glass of cream and 2 egg yolks 1–2 lumps of sugar |
Alternatively skip the preliminary blanching of the carrots. Simply peel, wash, chop, remove the cores and simmer with a little stock until tender, then rub through a sieve and proceed as above.