The 1901 Cookbook Archive
No. 4009 — Dried Mixed Soup Roots
English historical translation of Molokhovets recipe No. 4009 from the 1901 Russian cookbook, retaining original methods and measures.
In early autumn, select young inexpensive carrots, parsley roots, celery roots and leek roots. Wash, scrape clean and wipe thoroughly dry.
Slice very thinly and spread on paper on iron baking trays. Dry on or near the kitchen stove or on shelves.
Dry each root separately, since drying times differ. Dry very young shelled peas similarly.
When fully dry, mix the ingredients in equal parts by volume and store in glass jars in a dry place.
Use two heaped tablespoons of the mixture for broth serving six. The author says it improves fish soup and quick shchi.
Alternatively dry roots threaded onto thick string.
Historical editorial note: Historic ambient drying does not establish safe final moisture levels.
Original source: Read Russian recipe No. 4009. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.