The 1901 Cookbook Archive
No. 199 — Beer Soup with Sour Cream
Complete English translation of Molokhovets recipe No. 199 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Mix fresh sour cream, egg yolks, butter, about ½ teaspoon of salt and sugar. Dilute with light beer and place over the heat, stirring constantly. Heat until very hot, without allowing the soup to boil.
Immediately pour into a tureen over sifted-flour bread cut into small cubes or over croutons made from that bread. Serve fresh curd cheese, cut into small pieces, separately.
To provide
1½ historical bottles of beer and 2–3 glasses of sour cream 1 spoonful of butter and 2–3 egg yolks | 3–6 lumps of sugar Sifted-flour bread and fresh curd cheese (see Part II) |
Historical editorial note: The soup contains beer and eggs; the original does not provide modern food-safety temperatures.
Original source: Read the Russian recipe No. 199. 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.