No. 158 — Mushroom Soup with Pearl Barley
Complete English translation of Molokhovets recipe No. 158 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Wash, peel and finely chop two carrots, one parsley root, one celery root and one or two onions. Fry them in butter, sprinkle with ½ spoonful of flour and fry again. Dilute with water, add three to six dried mushrooms and cook until soft; strain.
Pour beet brine into the strained soup, add ½ glass of pearl barley and cook. Add about eight peeled potatoes and cook them until done. Pour in sour cream, season with salt and serve, putting the finely shredded cooked mushrooms and chopped greens into the tureen.
To provide
2 carrots, 1 parsley root and 1 celery root 1 leek and 1–2 onions ⅛ Russian pound of dried mushrooms, or ¼ pound if served with mushroom ushki ½ glass of pearl barley | ½ spoonful of flour and 8 potatoes 1–2 spoonfuls of butter Beet brine, parsley and dill ½–1½ glasses of sour cream |
The soup may be served with small mushroom-filled dumplings called ushki No. 293, or with small fried buns stuffed with mushrooms No. 352.