The 1901 Cookbook Archive

No. 2330 — White-Bean Purée Soup and Other Lenten Soups

English historical translation of Molokhovets recipe No. 2330 from the 1901 Russian cookbook, retaining original methods and measures.

Prepare white-bean purée as for pea soup No. 2323.

The author also recommends root-vegetable broth with pies No. 2220; mushroom broth No. 2221; rye-bread soup No. 2223; white soup No. 2224; Wallachian No. 2225; julienne No. 2226; spring soup No. 2227; pickle soup No. 2228; cabbage soup No. 2229; salted mushroom soup No. 2230; white Wallachian No. 2231; fresh mushroom soup No. 2232; and rassolnik No. 2233.

Suitable shchi include nettle No. 2234, seedlings No. 2235, sauerkraut Nos. 2236 and 2238, fresh sour-cabbage No. 2237, sorrel and spinach No. 2239, and pickled sorrel No. 2240.

Also recommended are beet kvass No. 2241 and borschts Nos. 2242–2245: Little Russian, Polish, baked-beet with wine and celery.

For any of these soups, replace animal butter with vegetable oil, and if desired whiten with almond, poppy or hemp milk Nos. 492–493.

Historical editorial note: After its brief white-bean instruction, the Russian source provides an extensive index of earlier Lenten soups.

Original source: Read Russian recipe No. 2330. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.

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