No. 191 — Dried Apple, Prune, Raisin and Apricot Soup
Complete English translation of Molokhovets recipe No. 191 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Take 1⅓–2 Russian pounds of mixed dried fruits such as apples, prunes, raisins, sheptala (a type of dried apricot) and pears, choosing a little of each according to taste. Wash thoroughly and cook until tender.
Add sugar, a piece of cinnamon and lemon zest. Stir in one spoonful of potato starch diluted with ½ glass of cranberry drink and bring to the boil.
Before serving, add wine if desired, bring once to the boil and serve.
To provide
1½–2 Russian pounds of assorted dried fruits 2 vershoks of cinnamon and ½ lemon 1 spoonful of potato starch | ¼–½ Russian pound of sugar (the original displays the range in reverse order) Optional ½–1 glass of wine 1 glass of cranberry drink |