No. 2229 — Fresh-Cabbage Soup with Cream
English historical translation of Molokhovets recipe No. 2229 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare clear vegetable broth from parsley and celery roots, one or two roasted onions and an herb bouquet.
Lightly sauté one shredded carrot, half celery and half parsley root in half a spoonful butter and add strained broth.
Stir half a glass toasted flour into half a glass cold water, add to the boiling broth, boil and strain.
Beat two yolks with half a glass cream, temper with two glasses warm broth and heat gently while stirring.
Put separately blanched and cooked cabbage wedges into a tureen and add the tempered yolks and remaining strained broth.
To provide
1 parsley root and 1 celery root 1–2 roasted onions Herb bouquet and ½ spoonful butter 1 carrot and ½ celery root | ½ parsley root ½–¾ glass flour ½ glass cream and 2 yolks 1 pound head cabbage |