The 1901 Cookbook Archive
No. 2228 — Soup with Pickled Cucumbers
English historical translation of Molokhovets recipe No. 2228 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare broth from browned and unbrowned root vegetables, two onions and an herb bouquet.
Fry root trimmings and half a chopped onion in a spoonful butter; add salted-cucumber peels and seeds, cover with strained broth and simmer.
Separately boil nicely trimmed celery and parsley roots in broth.
A quarter hour before serving add flesh of the pickled cucumbers, quartered lengthwise and sliced diagonally.
Boil the cucumber brine separately, strain and season broth with it to taste.
Combine all, bring once to a boil and pour into a tureen over chopped dill.
Original source: Read Russian recipe No. 2228. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.