Wash carrots, parsley roots, celery roots, and leeks in the beginning of the autumn when root vegetables are fresh, young, and cheap. Clean them thoroughly with a knife, wipe dry, and slice very thinly. Spread them on a baking sheet lined with paper and dry them out in the kitchen on the stove or on shelves. But dry each of these root vegetables separately because some dry out more quickly than others. Dry very young shelled peas in the same manner. Mix everything together, but in equal parts, measuring with
These dried root vegetables impart an extraordinary flavor to clear fish soups, quick shchi, etc. They may also be dried after stringing them on a stout thread.