No. 75 — Suckling Pig Soup
English translation of original recipe No. 75 from Elena Molokhovets’ 1901 cookbook, with the historical preparation and exact source references.
Prepare ordinary white stock from three Russian pounds of suckling pig with roots and spices, then strain.
Cook pearl barley separately with a spoonful of butter until thoroughly soft; beat it until pale, add sour cream and thin with strained stock. Bring to the boil. Serve sprinkled with fresh parsley and dill.
The soup may also be served with meatballs made from the suckling pig's kidney, No. 179. Alternatively present the pig separately with horseradish and sour cream.
To provide
3–4 Russian pounds of suckling pig 2 carrots, 1 parsley root, 1 celery root, ½ leek 1 onion, 10–15 allspice berries, 1–3 bay leaves | ½ glass of pearl barley; 1–1½ glasses of sour cream Fresh parsley and dill |