No. 2227 — Spring Vegetable Soup
English historical translation of Molokhovets recipe No. 2227 from the 1901 Russian cookbook, retaining original methods and measures.
Simmer roasted and unroasted roots with two onions and an herb bouquet; strain.
Clean young potatoes, baby carrots, turnip, sliced asparagus, green pods, fresh shelled peas and cauliflower florets.
Blanch briefly in salted boiling water, rinse cold, transfer to a saucepan and pour in some strained root broth.
Braise until just tender, adding potato and cauliflower last, as they require about fifteen minutes.
Transfer to a tureen with chopped dill and parsley, top up with remaining broth and serve little pies separately.
To provide
¾ pound basic soup roots 2 onions and an herb bouquet 1 cauliflower head A handful green pods and 1 turnip | 1 spoonful shelled peas 3–4 asparagus stems and 6–8 baby carrots 12 potatoes Fresh dill and parsley |