The 1901 Cookbook Archive
No. 2232 — Fresh-Mushroom and Potato Soup
English historical translation of Molokhovets recipe No. 2232 from the 1901 Russian cookbook, retaining original methods and measures.
Make clear broth from a pound basic roots, one or two onions and an herb bouquet.
An hour before serving blanch a full plate cleaned fresh mushrooms—porcini, slippery jacks, saffron milk caps or milk caps, but not woolly milk caps.
Fry in two spoons butter with chopped onion, sprinkle one or two spoons flour and pour on five soup plates strained root broth.
Add six to nine sliced potatoes, simmer until ready, stir in chopped spring onion and half a glass sour cream, season and boil.
Pour over chopped dill and parsley, and offer extra sour cream.
Original source: Read Russian recipe No. 2232. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.