The 1901 Cookbook Archive
No. 72 — Soup with Celery and Rice
English translation of original recipe No. 72 from Elena Molokhovets’ 1901 cookbook, with the historical preparation and exact source references.
Make white broth from three Russian pounds of beef and strain it. One hour before dinner put into it three peeled parsley roots and three celery roots cut into long pieces, together with a handful of dried celery greens. Cook until tender.
Before serving put half a lemon, sliced and freed of seeds, sour cream, rice or pearl barley cooked separately in broth, and additional celery leaves in the soup tureen. Pour over the hot stock and serve.
To provide
3 Russian pounds of beef; a handful of dried celery greens 3 parsley roots and 3 celery roots | ½ glass of rice or pearl barley; ½ lemon ½–1 glass of sour cream |
Historical source: Read the Russian original No. 72 in the 1901 cookbook. Original measures are retained; see the historical measures guide. Period medical, storage and cooking recommendations are not modern food-safety guidance.