Mushroom and Ruffe Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- funt veal shanks
- bunch greens
- ruffe (ersh)
- champignon mushrooms
- stakan rice
- funt butter
- stakan cream
- egg yolks
- greens
Instructions
- Boil a white bouillon of beef, veal shank, and greens; add the ruffe bones.
- Cook rice and mushrooms in bouillon, rub through a sieve, and hold over a water bath.
- Skin and poach the ruffe fillets; add to the tureen.
- Stir in a yolk-cream liaison, heat very hot, and finish with greens.