Saffron Milk-Cap (Ryzhik) Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt saffron milk-cap mushrooms (ryzhiki)
- salted (pickled) cucumbers
- potato
- onion
- root vegetables
- dill
- flour
- butter
- pepper
Instructions
- Wash 1 funt ryzhiki in several cold waters.
- Cook with a little pickled cucumber, potato, chopped onion, roots and dill.
- Thicken with butter-fried flour, boil, and add pepper.