The 1901 Cookbook Archive
No. 33 — Wallachian White Soup
An English translation of original recipe No. 33 from Elena Molokhovets’ Russian cookbook (1901), with historical quantities and Russian source.
Make white broth from 1½ Russian pounds of beef, one small domestic duck, soup roots and three or four dried mushrooms. Strain.
Fry ½ spoonful of butter with ⅓ glass of flour, dilute with stock, bring to the boil and strain through a sieve.
Shortly before serving, put in separately cooked fluffy rice, carefully shaped roots previously boiled in the broth, and sour cream. Bring to the boil once; serve with fresh dill and parsley.
To provide
- 1½ Russian pounds of beef; 1 small duck; 1–2 onions
- 3–4 dried mushrooms; ½ spoonful of butter; ⅓ glass of flour
- ⅓ glass of rice; ½–1½ glasses of the freshest sour cream
- Shaped roots: ½ carrot, ½ parsley root, ½ celery root
- ½ kohlrabi; about ¼ swede; 1 cauliflower head
- 1 Savoy cabbage, cut into eight parts
Source and context: Original recipe No. 33 is preserved in the Russian 1901 edition. The historical quantities have not been modernized. For interpretation of units see historical measurements; modern food-safety standards take precedence.