2632 [To dry vegetables for soups and sauces]

Preparation info

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Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

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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 a cup. Store in glass jars in a dry place. When preparing bouillon for 6 persons, use 7 platefuls of water, a little salt, and 2 full tablespoons of these dried vegetables. Boil for approximately 30 minutes or even a little longer. Strain and add 2 teaspoons of Liebig’s* extract or bouillon from Klechko vskij’s wild fowls (according to the printed instructions attached to it). Bring to a boil and serve with fresh root vegetables, young carrots, groats, dumplings, meatballs, or pirozhki.

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.