No. 189 — Soup from Fresh or Dried Cherries
Complete English translation of Molokhovets recipe No. 189 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Rinse one glass of dried cherries or two Russian pounds of fresh cherries and pound lightly in a mortar. Cover with water and cook in a stoneware saucepan.
Bring to the boil and gradually stir in one spoonful of potato starch diluted with a glass of cold water. Add ½–¾ Russian pound of sugar and, if desired, a little cinnamon and between ½ and three glasses of light white table wine or red wine.
Bring back to the boil and pour over dry sponge biscuits or croutons.
To provide
1 glass of dried cherries or 2 Russian pounds of fresh cherries ¼ lemon and ½ stick of cinnamon 1–3 glasses of wine | 1½–2 glasses of lump sugar 1 spoonful of potato starch |