Hamburg Puree Soup with Oat Grits
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- stakan oats or Hercules oats
- lemon lemon zest
- vershok cinnamon
- stakan currants (korinka)
- stakan grated almonds
- lumps sugar
- ryumka rum
- egg yolks
- stakan cream
Instructions
- Boil and strain a white beef bouillon.
- Boil oats soft, rub through a sieve, and thin with bouillon.
- Add lemon zest, cinnamon, currants, almonds, and sugar; salt and boil.
- Off heat, add rum and a yolk-cream liaison; heat very hot and serve.