The 1901 Cookbook Archive
No. 70 — Soup with Lemon and Rice
English translation of the original Russian recipe No. 70 in Molokhovets’ 1901 cookbook, with historical quantities and source references.
Prepare and strain white broth from 3 Russian pounds of beef with the basic soup roots left unbrowned.
Shortly before serving, add ½ lemon sliced and freed of seeds, rice or pearl barley cooked separately in some stock, sour cream, parsley and dill. Bring to the boil only once and serve immediately.
To provide
- 3 Russian pounds of beef; 1 carrot; ½ parsley root; ½ leek; ½ lemon
- ½–1½ glasses of sour cream; ½ glass of rice; fresh parsley and dill
Original source: Read the matching Russian recipe No. 70 from the 1901 book. Historical measures are retained; see the measures guide. The methods are historical evidence, not validated modern food-safety instructions.