Soup of Salt Saffron-Milkcap Mushrooms
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt mutton with kidney
- funt ham
- funt salt saffron milkcaps
- tbsp butter
- onion
- herb bundle
- stakan flour
- tbsp vinegar
- sugar
- cucumbers
- dill
Instructions
- Soak and stew the salt milkcaps with butter, grated onion and herbs.
- Cook mutton and ham, thicken with flour.
- Add vinegar, sugar, cucumbers and mushrooms; boil once and serve with dill.