No. 188 — Plum Soup with Wine or Sour Cream
Complete English translation of Molokhovets recipe No. 188 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Take six glasses of good ripe Hungarian plums, put them in a pot and pour in just enough water to cover. Cook, stirring often so that they do not burn.
When the plums have completely softened, rub through a sieve. Add a little cinnamon, a glass of sugar and three or four crushed cloves. Pour in one glass of table wine and bring to the boil, then serve over white-bread croutons.
Instead of wine, add 1½ glasses of very fresh sour cream.
To provide
½ garnets of plums, as the printed ingredient panel states Approximately ½ teaspoon of cinnamon 1–2 glasses of sugar | 3–4 cloves 1 glass of table wine or 1½ glasses of sour cream 1 Polish-style bread roll for croutons |