Dried-Pea Puree Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- funt smoked ham
- bunch greens
- funt dried peas
- French bun
- lozhka table butter
- onion
- stakan smetana
- dill
Instructions
- Boil beef with greens and smoked ham for the bouillon.
- Cook soaked peas very soft with butter and grated bun; rub hot through a sieve.
- Thin the puree with bouillon, boil, strain, and add cut ham.
- Optionally season with fried onion or smetana; serve with croutons No. 216.