The 1901 Cookbook Archive
No. 2 — Simpler Yellow Broth
A complete English translation of historical recipe No. 2 from Elena Molokhovets’ 1901 cookbook, retaining the original quantities and method.
If more importance is attached to nourishment than to the appearance of the broth, prepare it as described in No. 1, using 2–3 Russian pounds of beef from the thigh, round, rump or another suitable cut, including shank with bone. Do not remove the scum or strain the broth; only skim off the fat towards the end.
Cut the meat into portions and place it in the soup tureen. Add finely chopped dill, the cooked soup roots, onion and potatoes cut into pieces, and pour over the hot broth. Serve.
Historical recipe. Retaining the scum is part of the 1901 author's directions, not a statement about modern food hygiene. A Russian pound is approximately 409.5 g.