No. 2294 — Sturgeon Soup with Pearl Barley
English historical translation of Molokhovets recipe No. 2294 from the 1901 Russian cookbook, retaining original methods and measures.
Cook as in Nos. 2292 and 2293: sauté onion in butter, add flour, dilute with fish stock from roots, fish heads, skins and bones, then strain.
Simmer sliced potatoes and portions of cleaned salted fish, add separately cooked pearl barley, nutmeg, pepper and herbs; sour cream is optional.
The source also proposes cooking three pounds fish in root broth and adding pearl barley prepared with butter. The method names whitefish even though this entry is headed sturgeon.
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 |