No. 2293 — Pike Soup with Pearl Barley
English historical translation of Molokhovets recipe No. 2293 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the same soup as No. 2292: sauté chopped onion in butter, add flour, strain root and fish-bone stock, then cook potatoes and pieces of fish.
Add separately cooked pearl barley with butter, nutmeg, pepper and parsley; optionally serve the fish separately and finish the soup with sour cream.
An alternative method cooks three pounds fish in root broth and adds beaten cooked barley. The printed method unexpectedly mentions whitefish rather than pike.
To provide
1 onion and a spoonful butter 5–6 potatoes 3–4 pounds fish and a spoonful flour | ⅓ glass pearl barley and a spoonful butter Nutmeg and 5–6 black peppercorns Fresh greens and optional ½–1 glass sour cream |
Further ingredients in the source
2 carrots, a parsley root and a leek 1 celery root and 2 onions 10–15 allspice berries 2–3 bay leaves | 3 pounds fish and salt ½ glass pearl barley 1 spoonful butter with parsley and dill |