Yellow Soup
4 servings
30 minutes
Yellow soup is an exquisite recipe of Russian cuisine that embodies traditions and the delicacy of taste. Its bright color is achieved through egg yolks and saffron, while its tender texture comes from the combination of butter and flour. This soup has a soft creamy consistency where spicy notes of ginger harmoniously intertwine with the light acidity of apple vinegar. Historically, such soups were popular in the homes of Russian nobility, adorning their tables with elegance and rich flavor. It is best served hot with pieces of fresh bread to emphasize its depth. Yellow soup is not just a dish but a refined culinary tradition that personifies the richness of flavors and aromas in Russian cuisine.
1
Whisk the egg yolks, add vinegar, and dilute in warm meat broth.
- Egg yolk: 7 pieces
- Apple cider vinegar: 1 teaspoon
- Meat broth: 1250 g
2
Melt the butter over low heat in a saucepan, lightly sauté the flour in it until light yellow. Let it cool.
- Butter: 50 g
- Wheat flour: 1 tablespoon
3
Pour the broth mixed with egg yolks into the sauté pan with toasted flour, and continuously stir until it comes to a boil. Before boiling, in the middle of cooking, add ginger, saffron, salt, and 25 g of butter.
- Meat broth: 1250 g
- Egg yolk: 7 pieces
- Ground ginger: 1 teaspoon
- Saffron: pinch
- Butter: 50 g
