No. 135 — Crucian Carp Borscht
Complete English translation of Molokhovets recipe No. 135 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Boil one carrot, one parsley root, one celery root, half an onion, 10–15 allspice berries, two or three bay leaves and two or three dried mushrooms. Strain. Add cabbage cut into several pieces and peeled shredded beetroot to the stock; cook until the vegetables are done.
Chop the remaining half onion and fry until browned in two spoonfuls of olive oil (called Provençal oil in the book) or ⅛ Russian pound of butter. Mix with one spoonful of flour, stir into the borscht, add a little vinegar or beet brine and bring to the boil.
Take 1½–2 Russian pounds of crucian carp, six to eight fish. Lightly coat with flour or breadcrumbs and fry thoroughly in oil. Drain on absorbent paper. Just before serving, add the fish to the hot borscht and bring to the boil once. Serve with the crucian carp, or with small stuffed dumplings called ushki No. 293, or fish quenelles No. 229.
To provide
1½–2 Russian pounds of crucian carp 1 carrot and 1 parsley root; 1 celery root and 1 onion 10–15 allspice berries and 2–3 bay leaves ¼ Russian pound of Finnish-style butter, as specified in the ingredient list | 2–3 dried mushrooms; ½ Russian pound of beetroot ½ cabbage head Vinegar or approximately 1½ glasses of beet brine 2 spoonfuls of flour, or 3–4 crackers, to coat the crucian carp |