No. 4107 — Concentrated Dried Lenten Vegetable Stock
English historical translation of Molokhovets recipe No. 4107 from the 1901 Russian cookbook, retaining original methods and measures.
Take 2 chetveriks (4 vedros) each of rutabaga, carrots, potatoes and firm cabbage heads, plus 1 vedro Jerusalem artichokes and half a vedro lettuce, together with generous quantities of other roots, greens and onions.
Clean and cut all ingredients except the Jerusalem artichokes into several pieces and wash thoroughly to remove grit.
Put rutabaga, carrots, potatoes and cabbage into a well-tinned pot or kettle, cover with water and simmer for two hours.
Add the remaining vegetables and simmer over a good fire, adding cold water and stirring constantly.
Add another 2 chetveriks, or even 3–4 chetveriks, freshly cleaned porcini, saffron milk caps and champignons.
Continue cooking and stirring from morning until evening until everything breaks down completely, then strain the stock.
The next day add ⅛ pound cloves, ⅛ pound allspice, one nutmeg and 3 zolotniks mace.
Reduce the liquid in a smaller saucepan over low heat with constant stirring, then pour onto flat plates and leave to set.
The author suggests adding fish, especially tench, if available; she says stock from vegetables alone often becomes mouldy.