No. 36 — Veal Kidney Soup
An English translation of original recipe No. 36 from Elena Molokhovets’ Russian cookbook (1901), with historical quantities and Russian source.
Prepare and strain white broth from 2½ Russian pounds of beef with roots and spices.
Shred one or two onions and fry gently in a saucepan in one spoonful of butter. Slice and wash two veal kidneys, add them to the butter and onions, cover and fry. Sprinkle with one spoonful of flour and dilute with broth.
Add a little salted-cucumber brine, two salted cucumbers peeled and finely chopped, some pickled mushrooms, pickled cherries, olives and sliced gherkins. Bring to the boil; season with salt and pepper and add fresh parsley.
To provide
2½ Russian pounds of beef; 1 carrot; 1 parsley root; ½ celery root 1 leek; 1–3 onions; 10–15 allspice berries 2 veal kidneys; 1 spoonful of butter; 1 spoonful of flour; 2 salted cucumbers | Cucumber brine; 6–8 pickled mushrooms; 2 spoonfuls of pickled cherries 10 olives; 6–8 gherkins; fresh parsley and dill |