No. 142 — Italian Macaroni Soup
Complete English translation of Molokhovets recipe No. 142 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Prepare a white vegetable stock from one and a half times the usual proportion of basic soup roots, with potatoes and a bunch of greens, and strain.
Break up ⅓ Russian pound of Italian macaroni. Put it into boiling water, bring to the boil once, drain in a sieve and transfer to the strained stock; finish cooking.
Beat two egg yolks with ½ glass of cream. Gradually stir in one glass of hot stock, then pour the mixture into the remaining broth. Heat until very hot and serve immediately.
To provide
1 Russian pound of basic soup roots 1 onion and a bunch of greens | 6 potatoes and ⅓ Russian pound of macaroni 2 egg yolks and ½ glass of cream |
Finely cut the remaining boiled roots and serve as a second course with melted butter and breadcrumbs.