The 1901 Cookbook Archive
No. 2322 — Potato Purée Soup
English historical translation of Molokhovets recipe No. 2322 from the 1901 Russian cookbook, retaining original methods and measures.
Make and strain broth from soup roots and an herb bouquet.
Add a heaped deep plate of peeled potatoes, half a crustless French roll, and half a spoon flour mixed with a spoonful vegetable oil; half an onion may first be fried in this oil.
Cook until very soft, press through a colander and dilute with boiled water until there are six to eight soup plates of liquid, with the consistency of thin sour cream.
Scatter chopped herbs and serve with croûtons No. 216, herring mince No. 234 or separately served mushroom dumpling ears No. 2363.
Original source: Read Russian recipe No. 2322. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.