No. 97 — Pearl Barley Purée Soup
English translation of original recipe No. 97 from Elena Molokhovets’ 1901 cookbook, with the historical preparation and exact source references.
Make and strain stock from beef or chicken, celery and parsley roots and a bunch of greens. Sometimes three to six dried mushrooms are used, boiled separately.
Cook a glass of pearl barley or Dutch groats, also called royal groats, in water as in No. 94. Rub while hot through a colander, heat and thin with hot broth, season with salt and add some of the mushroom cooking liquid to taste.
Add two egg yolks and half a glass of thick cream, heating with stirring until very hot. The soup may be strained once more through a sieve into the tureen.
To provide
2–3 Russian pounds of beef or 1 chicken 1 celery root, 1 parsley root and a bunch of greens | 3–6 dried mushrooms, if used 1 glass of pearl barley; 2 egg yolks and ½ glass of cream |
Serve croutons No. 216 or small pies stuffed with the mushrooms that were used to prepare the stock.