Spring Soup (Printanier)
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- chicken bones
- funt root vegetables
- young whole potatoes
- young carrots
- young turnip
- asparagus
- handful green pea pods
- tbsp shelled green peas
- head cauliflower
- dill
Instructions
- Cook and strain a yellow bouillon (No. 1 or 3) with browned roots.
- Blanch young potatoes, carrots, turnip, asparagus, pods, peas and cauliflower; drain and cool.
- Stew the vegetables in strained broth until just tender, cauliflower and carrots last.
- Combine with dill in the tureen and serve with pirozhki.