The 1901 Cookbook Archive
No. 197 — Fresh Bilberry Soup with Dumplings
Complete English translation of Molokhovets recipe No. 197 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Cook 1½ Russian pounds of picked bilberries with a piece of cinnamon two vershoks long. Strain, rub the berries through a sieve and return the purée to the stove. Add about ½ Russian pound of sugar and heat until very hot.
For serving, add dumplings cooked separately in sweetened water: flour dumplings No. 276, choux dumplings No. 283 or almond dumplings No. 281.
The cooking liquid from the dumplings may also be added to the bilberry soup.
Original source: Read the Russian recipe No. 197. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.