No. 2220 — Vegetable Broth with Small Pies
English historical translation of Molokhovets recipe No. 2220 from the 1901 Russian cookbook, retaining original methods and measures.
Peel two carrots, one parsley root, one celery root and an onion; halve them lengthwise and brown half of each on a hot stove.
Transfer to a pan with seven soup plates of water, the uncooked halves, a leek, another whole onion and a bouquet of parsley, celery and leek greens. Boil until soft and strain.
An hour before serving add two further carrots, one parsley root and a rutabaga or turnip, all briefly blanched, peeled and shredded.
Twenty minutes before serving add about ten peeled sliced sweet potatoes; fifteen minutes before serving add a cauliflower head, divided and separately blanched in salted water.
Boil briefly and serve sprinkled with chopped parsley and dill. For extra flavour fry some roots in half to one spoonful butter.
Accompany with rice No. 382, Smolensk groats No. 381, eggs served in shells No. 372, pies Nos. 303–342, little pie buns from No. 365 or croquettes Nos. 375–377.