No. 77 — Goose Soup with Pearl Barley and Mushrooms
English translation of original recipe No. 77 from Elena Molokhovets’ 1901 cookbook, with the historical preparation and exact source references.
The digital Russian text under this goose-soup heading repeats the duck soup No. 76 word for word, including the instruction to use a large domestic duck. Accordingly the original text describes boiling that bird with unbrowned roots, spices and dried mushrooms; adding separately cooked pearl barley beaten with butter, sour cream and strained stock; and serving with the cut-up duck.
It also repeats the instructions for scalding, washing, cooking and shredding dried mushrooms, with optional lemon, beet-brine or gooseberry juice. The final economy note again says to serve the duck separately with potatoes and mushroom sauce.
To provide
The printed list explicitly says 1 large domestic duck, not goose 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; ½ lemon or beet brine or gooseberry juice; greens |