No. 155 — Fresh Cabbage Soup with Milk
Complete English translation of Molokhovets recipe No. 155 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Trim a small cabbage head and cut into pieces. Scald with boiling water to remove its bitterness, drain and put to cook in nine glasses of water.
When the water boils, add salt, half a handful of parsley leaves, one carrot, one parsley root and one spoonful of butter. Cook until the cabbage is soft.
Pour in three glasses of whole milk and thicken with a spoonful of flour rubbed into a spoonful of butter. Bring to the boil and serve. Instead of flour, add ½ glass of washed barley groats, cooking them in the soup alongside the cabbage.
To provide
One cabbage head, 1 carrot 1 parsley root and green parsley | 1 spoonful of butter and 1 spoonful of flour, or ½ glass of barley groats 1 historic bottle of milk |