(From Olha Franko's <em>Practical Kitchen</em>, 1929.) Olha Franko, who studied cooking in Vienna, was certainly no stranger to European classics. Her <em>Tsyboulivka</em> is a sophisticated city-dweller's take on the French onion soup, adapted to Galician tastes: no wine, no cheese topping, but beautifully enriched with silky egg yolks and a traditional <em>zaprazhka</em>…
(From Olha Franko's book "Practical Kitchen", 1929.) We find virtually the same method of preparation in the cookbook by Lucyna Ćwierczakiewiczowa, « 365 obiadów za pięć złotych », published in Warsaw in 1860. There it goes by the name « Zupa biała ». The pearl barley is not simply added to the soup. It is cooked separately, worked together with butter and blended with sour cream — and only then stirred into the broth. …
(From Olha Franko's book Practical Kitchen, the first general Ukrainian cookery book, 1929) Ingredients Preparation
