No. 115 — Lentil Purée Soup
Complete English translation of recipe No. 115 in Elena Molokhovets’ 1901 Russian cookbook, preserving the historical preparation, quantities and sources.
Make and strain white beef broth with ham and a bunch of greens. One glass of lentils is ordinarily enough, but since they do not always cook quickly or become fully soft, the author advises taking two glasses to be safe.
Soak the lentils for several hours in cold water, drain and transfer to a small saucepan. Add a chopped onion, chopped carrot and grated stale bread roll, pour over warm water and bring to a boil. Remove the scum, transfer to a cooking pot, add a spoonful of butter, cover and cook in the oven until thoroughly tender.
Rub through a sieve while hot, reheat the purée and dilute with strained stock. Salt and, if desired, add two egg yolks beaten with ½ glass of thick cream. Heat while stirring from top to bottom until very hot. Put green dill and ham cut into neat pieces in the tureen before serving.
To provide
1 Russian pound of lentils and 1 carrot 2½ Russian pounds of beef, or 2 pounds of beef with ½–1 pound of ham | 1 onion and half of a three-kopeck bread roll Optional 2 yolks and ½ glass of cream; green dill |