Purée Soup of Cherries with Smolensk Groats
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt root vegetables
- funt potato
- funt cherries
- vershok cinnamon
- zolotnik cardamom
- ложка (spoon) butter
- stakan (glass) sugar
- funt grated sweet-sour bread
- red wine
- stakan Smolensk groats (fine buckwheat)
- egg
- stakan water
- salt
Instructions
- Cook a broth from 1 funt of root vegetables and 1 funt of potato; strain.
- Prepare the rest as in No. 89. Red wine may be added to each bowl.
- Serve the roots as a second course with butter and rusks, garnished with croutons or a milk-soaked, fried roll.