No. 17 — Soup with Savoy Cabbage (Pot-au-Feu)
An English translation of original recipe No. 17 from Elena Molokhovets’ Russian cookbook (1901), with historical quantities and Russian source.
Make yellow broth No. 1 with browned basic soup roots and trimmings of the shaped roots intended for service. Clarify with meat and egg whites if desired, and strain through a damp napkin.
Two hours before serving, soak Savoy cabbage in cold salted water for ¼ hour, then put into boiling water and bring once to the boil. Separate the leaves and remove their thick stalks and branches. Wrap in a napkin and press dry. Roll each leaf into the form of an egg or ball, allowing two or three per person.
Place these bundles in a deep sauté pan, just cover with rich broth and cook under a lid at the edge of the stove, topping up gradually. When tender, lift out the cabbage and strain its cooking liquid into the main broth.
Peel carrot, parsley root, leek, celery and turnip; cut into small garlic-clove-shaped pieces. Blanch in boiling water, drain and cook until tender in enough clear broth to cover them. Combine everything, bring to the boil and pour over dill, parsley and portioned boiled beef in the soup tureen.
To provide
2–4 Russian pounds of beef; ¾ Russian pound of basic soup roots 1 onion and a bunch of greens; 1½ Russian pounds of vegetables before peeling | Savoy cabbage; carrot, parsley, leek, celery and turnip; fresh dill and parsley For clarification: 1 Russian pound of beef, 3 egg whites and trimmings of the prepared roots |