The 1901 Cookbook Archive
No. 69 — Original Note on White-Broth Soups
English translation of the original Russian recipe No. 69 in Molokhovets’ 1901 cookbook, with historical quantities and source references.
For these soups made with white broth, use ½ glass of grain or groats for six to eight people. Cook the grain separately until tender in strained stock and add it to the tureen shortly before serving.
The soup may be whitened with ½–1½ glasses of fresh sour cream according to taste. The sour cream can be brought once to the boil in the soup, or served uncooked on the side according to preference.
Basic soup roots need not be included at all in these soups. If added, do not brown them. Cook one baked onion and a bunch of herbs in the broth.
Editorial note: The original entry No. 69 is a general note, rather than a separate named dish. It is retained as a numbered source record in the English translation.
Original source: Read the matching Russian recipe No. 69 from the 1901 book. Historical measures are retained; see the measures guide. The methods are historical evidence, not validated modern food-safety instructions.