No. 143 — Cherry Purée Soup with Smolensk Groats
Complete English translation of Molokhovets recipe No. 143 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Prepare stock from one Russian pound of basic soup roots and one pound of potatoes; strain. Prepare the rest of the soup as described for cherry soup No. 89, replacing its meat stock with this vegetable stock.
If desired, add red wine to individual bowls before serving.
To provide
1 Russian pound of basic soup roots and 1 pound of cherries 1½ vershoks of cinnamon and 2 zolotniks of cardamom ½ spoonful of butter, ½ glass of sugar and salt | ½ Russian pound of grated sweet-and-sour bread; red wine For the porridge: ½ glass of Smolensk groats and 1 egg ¾ glass of water and 1 spoonful of butter |
Serve the roots as a second course with butter and breadcrumbs, garnished with croutons or bread soaked in milk and fried.