Suckling-Pig Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt suckling pig
- carrot
- parsley root
- celery
- leek
- onion
- grains allspice
- bay leaf
- stakan pearl barley
- stakan smetana
- lozhka butter
- parsley and dill
Instructions
- Boil and strain a white bouillon from the suckling pig with roots and spices.
- Boil pearl barley separately with a spoon of butter, beat white, add smetana, and thin with the strained bouillon; bring to a boil.
- Serve sprinkled with parsley and dill; optionally add kidney meatballs (No. 179) and serve the pig separately with horseradish and smetana.