No. 2351 — Cold Apple Soup with Dumplings
English historical translation of Molokhovets recipe No. 2351 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and core ten large apples and cook in three glasses water with cinnamon, lemon zest, a spoonful white French wine and grated bread.
Press cooked apples through a sieve into a tureen, strain in their liquid and cool.
Add two bottles red wine, juice of a lemon, a spoonful raspberry or currant preserve and half a pound sugar; mix well.
For dumplings grate two or three peeled apples, stir in a spoonful red wine, cinnamon, lemon zest, about half a glass sugar, three eggs and enough grated stale roll for thick dough.
Boil a little prepared soup, drop the dough by teaspoons, remove when dumplings float, cool and add to the remaining cold soup.
To provide
3 pounds apples Cinnamon and lemon zest 1 spoonful white wine 2 bottles red wine Juice of 1 lemon and ½ pound sugar 1 spoonful raspberry or cherry jam 1 bread roll | For dumplings: 2–3 apples 1 spoonful red wine Cinnamon and lemon zest ½ glass sugar and 3 eggs 1 bread roll |