Hamburg Puree Soup with Oat Grits

Ingredients

• 3 funt beef
• 1 stakan oats or Hercules oats
• 1/4 lemon lemon zest
• 1 vershok cinnamon
• 1/2 stakan currants (korinka)
• 1/2 stakan grated almonds
• 4 lumps sugar
• 2 ryumka rum
• 2 egg yolks
• 1/2 stakan cream

Instructions

1. Boil and strain a white beef bouillon.
2. Boil oats soft, rub through a sieve, and thin with bouillon.
3. Add lemon zest, cinnamon, currants, almonds, and sugar; salt and boil.
4. Off heat, add rum and a yolk-cream liaison; heat very hot and serve.