No. 187 — Sago Soup with Wine
Complete English translation of Molokhovets recipe No. 187 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Wash ¾ glass of red or white sago in cold water and drain in a sieve. Once the water has run off, transfer to a saucepan with two historical bottles of cold water.
Add ½–¾ Russian pound of sugar, a little lemon zest, a piece of cinnamon and two or three cloves. Cook, stirring frequently, until the sago is soft and transparent, but not overcooked or broken down.
Five minutes before serving, pour in one to three glasses of red wine, and if desired a glass of barberry, redcurrant or cherry juice. Bring to the boil and pour into a tureen over dry croutons or rusks.
To provide
¾ glass of sago 1–3 glasses of red wine ½–¾ Russian pound of sugar | ¼ lemon and ½ vershok of cinnamon 2–3 cloves 1 glass of barberry, currant or cherry juice |