No. 2233 — Rassolnik: Pickled-Cucumber and Pearl-Barley Soup
English historical translation of Molokhovets recipe No. 2233 from the 1901 Russian cookbook, retaining original methods and measures.
Simmer an herb bouquet, trimmings of turned roots, peels and seeds of washed pickled cucumbers; strain the stock.
Blanch peeled turned roots, then braise in half a spoonful butter with a little strained broth. Add turned potatoes halfway through and cook until soft.
Wash a third glass pearl barley, simmer separately until tender, drain and rinse.
Peel and core pickled cucumbers, quarter lengthwise, cut diagonally, briefly blanch in salted water and drain.
Boil strained cucumber brine separately. Stir a spoonful flour with cold water and some brine, cook into a thickener, dilute with strained stock and add boiled brine to taste.
Add the pearl barley, pickled cucumbers, roots, potatoes and sour cream, bring once to a boil and serve over chopped dill.
To provide
1 pound pickled cucumbers, 6–8 medium Cucumber brine and an herb bouquet Cucumber skins 1 roasted onion | ¾ pound basic roots 6 large potatoes ½ spoonful butter and 1 spoonful flour ⅓ glass pearl barley ½–1½ glasses sour cream and dill |