No. 206 — Chilled Apple Soup
Complete English translation of Molokhovets recipe No. 206 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Peel ten large apples, remove the cores and cook in three glasses of water with cinnamon, lemon zest, a spoonful of French white wine and some grated bread roll.
When the apples have softened, rub through a sieve into the tureen. Strain in the cooking liquid and let cool.
Add two historical bottles of red wine, juice from one lemon, a spoonful of raspberry or currant preserve and about ½ Russian pound of sugar. Mix thoroughly.
To make the accompanying dumplings, peel and grate two or three more apples. Add a spoonful of red wine, cinnamon, lemon zest, ½ glass of sugar, three eggs and enough stale grated bread to form a thick dumpling mixture.
Bring a little of the cold soup to the boil and drop the dumplings into it with a teaspoon. When they float, remove from the heat, cool, combine with the remaining cold soup and serve.
To provide
3 Russian pounds of apples, cinnamon and lemon zest 1 spoonful of white wine and 2 bottles of red wine Juice of one lemon, ½ pound of sugar, 1 spoonful of berry preserve One three-kopeck bread roll | For dumplings: 2–3 apples, 1 spoonful of red wine Cinnamon, lemon zest, ½ glass of sugar, 3 eggs One five-kopeck bread roll |