No. 31 — White Soup
An English translation of original recipe No. 31 from Elena Molokhovets’ Russian cookbook (1901), with historical quantities and Russian source.
Prepare ordinary white beef broth with one or two baked onions and a bunch of herbs, then strain. Melt ½ spoonful of butter and lightly fry one finely chopped carrot, ½ celery root and ½ parsley root, adding ¼ glass of fat skimmed from the broth. Pour over strained broth.
Stir ½ glass of toasted flour with ½ glass of cold water, pour into the boiling stock, boil and strain. In a small bowl beat two egg yolks with ½ glass of cream. Stir in about two glasses of warm broth and heat, stirring, until very hot.
Immediately before serving, put cabbage cut into portions, blanched and cooked separately in stock, into the tureen. Add the prepared egg-yolk mixture and the remaining strained broth, then serve.
To provide
1¼–3 Russian pounds of beef; ¼–½ pound of veal shank; 1 baked onion; a bunch of greens ½ spoonful of butter; 1 carrot; ½ celery root; ½ parsley root | ½–¾ glass of flour; ½ glass of cream; 2 egg yolks 1 Russian pound of headed cabbage; 2–5 peppercorns |