No. 38 — Rassolnik with Goose Giblets
An English translation of original recipe No. 38 from Elena Molokhovets’ Russian cookbook (1901), with historical quantities and Russian source.
Prepare as in No. 37, but substitute the giblets of one goose for the kidney. Singe and rinse the giblets in cold water. Cut the neck into four pieces and the gizzard lengthwise into two; leave the head whole. Include the first two joints of the feet and wings.
Boil these parts separately with roots and spices, strain, and combine their cooking liquid with the white beef broth. Finish the soup by the method for rassolnik No. 37, using salted cucumbers, brine, potatoes, roots, barley and sour cream.
To provide
1–1½ Russian pounds of beef; giblets from one goose 6 salted cucumbers, approximately 1 Russian pound; cucumber brine; cucumber skins A bunch of herbs; 1 baked onion; ¾ Russian pound of basic roots | About 6 large potatoes; ½ spoonful of butter; ½ glass of flour ⅓ glass of pearl barley; 5 ordinary peppercorns; 1–2 bay leaves ½–1½ glasses of sour cream; fresh dill |