Cherry Soup with Smolensk Grits
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- carrot
- bunch greens
- funt cherries
- funt veal
- cinnamon
- grains cardamom
- lozhka butter
- funt sour-sweet bread
- stakan sugar
- stakan Smolensk grits
- egg
Instructions
- Boil and strain a white beef bouillon.
- Stew pitted cherries with veal, cinnamon, cardamom, and butter in bouillon.
- Add strained crushed-stone infusion and grated sour-sweet bread; cook until the puree thickens.
- Rub the puree, thin with bouillon, and season with sugar and salt.
- Prepare crumbly Smolensk-grits kasha and stir into the soup.