The 1901 Cookbook Archive
No. 2318 — Mushroom Soup with Dumpling Ears
English historical translation of Molokhovets recipe No. 2318 from the 1901 Russian cookbook, retaining original methods and measures.
Make mushroom broth as in No. 2316; optionally add beet brine.
Finely shred half the roots and sauté, if desired, in two spoons poppy-seed, sunflower, walnut or mustard oil.
Add to the soup, bring to a boil, stir in chopped cooked mushrooms and herbs, and serve with little dumpling ears No. 293.
As an economical option, serve only shredded roots in the soup and reserve the mushrooms for filling the dumpling ears.
Original source: Read Russian recipe No. 2318. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.