The 1901 Cookbook Archive
No. 149 — Lemon Soup with Pearl Barley and Sour Cream
Complete English translation of Molokhovets recipe No. 149 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Make and strain vegetable stock from the basic roots, potatoes, a bunch of greens and two or three dried mushrooms.
Separately cook pearl barley with butter until very soft and beat it until pale. Thin with the strained stock and bring to the boil. Remove the lemon, then immediately pour into a soup tureen over fresh dill and serve.
To provide
1 Russian pound of basic soup roots and 1 pound of potatoes A bunch of greens and 2–3 dried mushrooms ⅓ glass of pearl barley and ½ spoonful of butter | ½ lemon and dill ½–1½ glasses of fresh sour cream |
Historical editorial note: The surviving instructions mention removing lemon, and the product list includes sour cream, but the digitized directions omit when those ingredients are added. This omission has not been silently filled in.
Original source: Read the Russian recipe No. 149. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.