No. 136 — Fish Shchi with Sorrel and Spinach
Complete English translation of Molokhovets recipe No. 136 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Make stock from white soup roots, ruffe fish cooked until they break down, salt, a bunch of herbs, pepper and bay leaf. Strain.
Scald a piece of sturgeon with boiling water, remove and discard the skin, and lower the fish into the cooled strained stock made from the roots, spices and ruffe. Bring to the boil, finish gently over low heat, then lift out and cool. Separate the meat from the cartilage and cut into portions.
Prepare equal quantities of spinach and sorrel as described in No. 93. Thicken the shchi with flour and butter and add sour cream. Put the sturgeon into the hot finished soup, serve immediately with hard-boiled eggs.
To provide
6–10 ruffe, at least 1½ Russian pounds 1½ Russian pounds of fresh sturgeon ½ Russian pound of white roots; 1–2 onions and a bunch of greens ¾ pound of spinach and ¾ pound of sorrel | ½ glass of flour and 1 spoonful of butter Salt, pepper, bay leaf and ½–1 glass of sour cream (the source abbreviation omits the unit) Fresh dill; optionally 3–8 eggs |