No. 2667 — Fluffy Groats in Mushroom Stock
English historical translation of Molokhovets recipe No. 2667 from the 1901 Russian cookbook, retaining original methods and measures.
Wash 5–10 dried mushrooms in hot water and boil with salt, aromatic roots, spices and a bundle of herbs. Remove and finely chop the mushrooms; strain the broth.
Measure 2½ glasses of this stock, add about ¼ glass of Provençal (olive) oil fried with onion, and bring to a boil. Add all the groats at once and stir vigorously. Leave on high heat for about five minutes, then reduce the heat and cover.
After ten minutes stir to break up any lumps, add more oil and the chopped mushrooms. Put in the oven until lightly browned, then unmould or turn onto a serving dish.
The source also describes a non-fasting variant: rub Smolensk groats with two eggs, dry them and sift through a colander before cooking.
To provide
2 glasses of Smolensk groats or rice. 5–10 dried mushrooms and salt. 3–4 tablespoons of butter, or about | ½ glass of olive or sunflower oil. 1 carrot, ½ parsley root and ½ celery root. 1 onion, ½ leek and 5–6 allspice berries. |