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Czarina Russian Soup (Soupe Czarina a la Russe)
From The Swedish, French, American cook book, 1918
Serves 6
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
16Calories
2 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories16 kcal
Protein1.9 g
Carbohydrates2 g
Fiber0.8 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium6.9 mg
Potassium26 mg
Calcium16 mg
Iron0.3 mg
Magnesium6.5 mg
Phosphorus2.6 mg
Zinc0.1 mg
Copper0 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.2 mg
Vitamin K3.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.9 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 60. The excerpt below is the record exactly as published.
Czarina Russian Soup ( Soupe Czarina a la Russe ) Take two quarts of stock made from beef and ham and highly flavored with all different kinds of vegetables. Grate some beets that have been well cooked and left in the sugar and vinegar, and add to the soup. Add three cloves; clear with whites of two eggs, flavor with salt and pepper. Place on the fire until it comes to a boil; strain through a fine cloth. When pouring out the soup, garnish with tiny diamonds of the beets in each plate and a table¬ spoon of whipped cream on top that is flavored with pepper and salt and a taste of lemon juice
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