The 1901 Cookbook Archive
No. 74 — Soup with Swede and Barley Groats
English translation of original recipe No. 74 from Elena Molokhovets’ 1901 cookbook, with the historical preparation and exact source references.
Prepare white stock from three Russian pounds of beef and strain. Two hours before dinner take half a glass of barley groats rinsed in cold water, one onion and a peeled swede cut into equal-sized pieces. Cook them separately in strained broth until soft.
Half an hour before serving add peeled and sliced raw potatoes and cook until done. If desired, pour in sour cream or thick cream and add chopped greens, or let the soup come to the boil once.
To provide
3 Russian pounds of beef and 1 onion 1 Russian pound of swede and 6–12 potatoes | ½ glass of barley groats and fresh greens ½–1 glass of sour cream or thick cream |
Historical source: Read the Russian original No. 74 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.