Rutabaga Soup with Potato and Barley Groats
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- rutabaga (swede)
- stakan barley groats (yachnevaya)
- potato
- butylka (bottle) whole milk
- ложка (spoon) butter
Instructions
- Wash rutabaga, blanch once in cold water, cut into even pieces, cover with fresh hot water.
- Add ½ glass washed barley groats and butter; simmer.
- When nearly done, add peeled potatoes and a bottle of whole milk; finish and serve.