No. 254 — White Beans for Broth

Early in the morning, rinse ¾ glass of white beans and cover with cold water. Later in the day put them into warm unsalted water and bring to the boil once.

Drain and add strained unsalted broth. Cook slowly until the beans become soft; only then add salt and bring to the boil. Transfer to a soup tureen containing finely chopped dill and pour over hot broth.

For a puréed bean soup, instead cook one Russian pound of beans, about 2¼ glasses, as above together with a piece of bread roll until thoroughly soft. Rub through a sieve while hot, dilute with the main stock, heat until very hot and serve.