No. 114 — White Bean Purée Soup
Complete English translation of recipe No. 114 in Elena Molokhovets’ 1901 Russian cookbook, preserving the historical preparation, quantities and sources.
Prepare ordinary white broth from beef, adding ham if desired. Skim the fat and strain. Meanwhile, soak 1 Russian pound of white beans in cold water for several hours and cook as directed for dried-pea purée soup No. 113.
When the beans are completely tender and the soup has been strained, add two egg yolks mixed with ½ glass of cream if desired; stir and heat until very hot. Alternatively sprinkle with chopped greens and serve.
To provide
3 Russian pounds of beef, or 2 pounds of beef and 1 pound of ham 1 carrot and optionally 1 onion 2 full glasses, or 1 Russian pound, of beans | A bunch of parsley and celery greens; 1 spoonful of butter Optional 2 yolks and ½ glass of cream Stale bread roll of a stated historical price, or small portion of stale bread; optional fresh dill |
Serve with croutons No. 216 and pieces of ham.