No. 32 — Soup of Salted Saffron Milk Caps
An English translation of original recipe No. 32 from Elena Molokhovets’ Russian cookbook (1901), with historical quantities and Russian source.
Soak 1 Russian pound of salted saffron milk cap mushrooms in cold water from the evening before. The next day chop them and stew in a saucepan with a spoonful of butter mixed with two large grated onions and a bunch of parsley, celery and leek greens.
Cut 1 Russian pound of mutton with kidney and ½ pound of ham into pieces, cover with water and cook. Thicken with ½ glass of flour.
Just before serving add one spoonful of vinegar, some granulated sugar and two peeled and sliced cucumbers. Add the stewed mushrooms, bring to the boil once, sprinkle with dill and serve.
To provide
1 Russian pound of mutton with its kidney; ½ Russian pound of ham 1 Russian pound of salted saffron milk caps; 1 spoonful of butter | 2 onions; a bunch of greens; ½ glass of flour 1 spoonful of vinegar; granulated sugar; 2 cucumbers; fresh dill |