The 1901 Cookbook Archive
No. 2231 — White Wallachian Soup
English historical translation of Molokhovets recipe No. 2231 from the 1901 Russian cookbook, retaining original methods and measures.
Make broth from roots, an herb bouquet and three or four dried mushrooms, then strain.
Brown half a spoonful butter with a third glass flour, dilute with broth, boil and strain.
Immediately before serving add rice cooked fluffy separately, shaped cooked roots and very fresh sour cream, boil briefly and serve with parsley and dill.
To provide
1–2 onions and 3–4 dried mushrooms ½ spoonful butter and ⅓ glass flour ⅓ glass rice ½–1½ glasses sour cream | Prepared roots: ½ carrot, ½ parsley and ½ celery roots ½ kohlrabi and about ¼ rutabaga 1 cauliflower head 1 Savoy cabbage cut in eight |
Original source: Read Russian recipe No. 2231. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.