No. 169 — Tomato Purée Soup
Complete English translation of Molokhovets recipe No. 169 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Prepare and strain a vegetable stock from soup roots and five to ten allspice berries.
Take very ripe tomatoes. Remove the seeds and juice, put the remaining flesh into a saucepan and add one spoonful of butter. Stew until tender.
Sprinkle with ½ spoonful of flour, mix, add a little hot water, cook until very soft and rub through a colander. Dilute with the vegetable stock and add separately cooked, very soft pearl barley.
Add ½–1½ glasses of the freshest sour cream; alternatively use two egg yolks blended with ½ glass of thick cream. Heat until very hot and serve.
To provide
3–5 tomatoes or ½ glass of prepared tomato purée Half of each basic soup root 5–10 allspice berries | ½ spoonful of flour and 1 spoonful of butter A piece of bread roll ½–1 glass of sour cream |