No. 2225 — Wallachian Vegetable Soup
English historical translation of Molokhovets recipe No. 2225 from the 1901 Russian cookbook, retaining original methods and measures.
Brown part of the root vegetables as in No. 2220. Simmer with uncooked roots, an herb bouquet and three or four soaked sliced dried mushrooms until soft, then strain.
Fry a spoonful butter with a spoonful flour, dilute with strained broth, boil and strain again.
Just before serving add fluffy rice boiled separately, cooked shredded roots and half to one glass sour cream; bring to a boil once.
Serve with chopped dill and parsley.
To provide
3 carrots in all 2 parsley roots and 1 celery root 1 leek and 2 onions 3–4 dried mushrooms | 1 spoonful butter and 2 spoons flour ½ glass rice and ½–1 glass sour cream Fresh dill and parsley Separator in the printed ingredient table |