No. 159 — French Soup with Fresh Roots and Vegetables
Complete English translation of Molokhovets recipe No. 159 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
In nine to twelve glasses of water cook half a trimmed cabbage head that has first been scalded with boiling water; six to nine peeled potatoes; one sweet swede cut into pieces and brought once to the boil; and three carrots, three parsley roots, one leek and one celery root, all sliced into rounds.
Fry one finely chopped onion in a spoonful of butter, sprinkle with one spoonful of flour and stir until lightly fried. Add to the soup and boil.
Before serving add fresh herbs; alternatively pour in one glass of good cream or a glass of very fresh sour cream, or bind the soup with two egg yolks beaten with ½ glass of cream.