No. 148 — Vegetable Rassolnik (Pickle-Brine Soup)
Complete English translation of Molokhovets recipe No. 148 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Prepare white vegetable stock from the basic roots, two onions, a Russian pound of potatoes, a bunch of greens and the skins of salted cucumbers. If desired add other aromatic herbs traditionally used for pickling cucumbers, bay leaf, allspice and black pepper. Strain.
Blanch the peeled and neatly shaped roots with boiling water, then continue to the end using the method given for rassolnik No. 37, including its remaining cooking stages.
To provide
6–8 salted cucumbers and cucumber brine A bunch of greens and 2 onions ¾ Russian pound of basic roots 1 Russian pound of roots and potatoes for serving | ½ spoonful of butter and 1 spoonful of flour ⅓ glass of pearl barley ½–1 glass of sour cream and dill |