No. 2226 — Julienne Vegetable Soup
English historical translation of Molokhovets recipe No. 2226 from the 1901 Russian cookbook, retaining original methods and measures.
Brown some root vegetables and simmer with remaining roots, one or two onions and an herb bouquet until soft; strain.
Peel and finely shred the root vegetables like vermicelli, keeping them in cold water until used.
An hour before serving brown a spoonful butter or mustard oil, sauté the roots until golden, cover with strained broth and boil, adding a few sweet firm potatoes if desired.
Cut asparagus into rounds, cauliflower into florets and green beans into strips; blanch separately in salted water, using a little soda in the bean water, drain and rinse cold.
Add the vegetables with dried green peas to the boiling broth and cook until tender.
Trim spinach, sorrel and lettuce leaves, cut small, blanch in the salted bean water, rinse cold, drain completely and put in the soup tureen with chopped dill and parsley.
Pour over hot vegetable broth and serve with little pies.
To provide
1¼ pounds basic soup roots Herb bouquet and 2 onions For garnish: 1 Jerusalem artichoke 1 celery root 6–8 asparagus stems | 1 cauliflower head 1 spoonful best dried peas 6–12 green beans 1 spoonful butter Salt and ½ teaspoon soda 50 mixed leaves of sorrel, spinach and lettuce |