No. 76 — Duck Soup with Pearl Barley and Mushrooms
English translation of original recipe No. 76 from Elena Molokhovets’ 1901 cookbook, with the historical preparation and exact source references.
Boil one whole large domestic duck with soup roots that have not been browned, spices and three or four dried mushrooms. Cook half a glass of pearl barley separately until soft, add one spoonful of butter and beat until pale. Stir in half to one glass of sour cream, dilute with all the strained broth, bring once to the boil and serve with the duck cut into portions.
Scald the dried mushrooms, washing them carefully to remove dust and sand. Cook them separately in salted water, take them out and shred finely; put them in the tureen with fresh parsley and dill.
For flavor, lemon juice, beet brine or gooseberry juice may be added occasionally.
To provide
1 large domestic duck 2 carrots, 1 parsley root, 1 celery root, ½ leek and 1 onion 3–4 dried mushrooms; 1–2 bay leaves | ½–¾ glass of pearl barley and 1 spoonful of butter ½ or 2 glasses of sour cream, as printed in the supply list ½ lemon, or beet brine, or gooseberry juice; greens |
For economy, the author suggests making the soup with barley as above but serving the duck as a separate second course with potatoes, shredded mushrooms and sauce.