No. 2223 — Black Rye-Bread Vegetable Soup
English historical translation of Molokhovets recipe No. 2223 from the 1901 Russian cookbook, retaining original methods and measures.
Brown halved carrots, parsley and celery roots with an onion on a hot surface, then simmer with remaining roots, leek and herb bouquet in six or seven soup plates of water and strain.
Toast half a pound sliced rye bread until richly coloured but not burned; cover with enough boiling broth and leave for an hour, then strain.
Cut another carrot, kohlrabi or sweet turnip, celery and six to eight asparagus stems into fine strips; rinse and cook with a spoonful dried green peas in the vegetable broth.
Before serving add the rye-bread liquor, bring to a boil and add fifty spinach leaves; serve immediately with dill.
For extra flavour sauté the shredded roots in a spoonful butter before their half-hour simmer.
To provide
½ pound rye bread 3 carrots and 2 parsley roots 1 celery root and 1 leek 1 onion 50 spinach leaves | 1 spoonful butter 1 kohlrabi or young turnip 6–7 asparagus stems 1 spoonful dried peas Fresh dill |