The 1901 Cookbook Archive
No. 2221 — Mushroom Broth with Pies
English historical translation of Molokhovets recipe No. 2221 from the 1901 Russian cookbook, retaining original methods and measures.
Soak an eighth pound clean dried porcini for an hour in warm water, wash, scald and chop.
Place with root vegetables, onion and a bouquet of parsley, celery and leek, optionally a teaspoon caraway, cover with water and simmer until roots are soft.
For richness sauté a chopped onion and some roots in a spoonful butter, add to broth, boil and strain.
Serve clear with dill and croûtons No. 216, mushroom-filled little ears No. 293 made from the cooked mushrooms, dumplings from No. 276, mushroom filling in shells No. 373 or pelmeni No. 295 cooked directly in the broth.
Original source: Read Russian recipe No. 2221. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.