No. 141 — Fish Selyanka with Cabbage
Complete English translation of Molokhovets recipe No. 141 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Finely chop one onion and fry in a spoonful of butter. Sprinkle in ½ glass of flour and fry lightly. Dilute with stock made from roots, pepper, bay leaf and the bones, skin and head of fresh fish. Boil, strain and return to the boil.
Add pieces of raw fresh sturgeon, beluga and whitefish in equal amounts, ten olives, ten finely chopped champignons, two peeled salted cucumbers cut into cubes, and a little fresh or sauerkraut previously scalded with boiling water.
Bring once to the boil, then cook gently until the fish is ready. Add cucumber brine to taste and bring to the boil again. Add sour cream, sprinkle with greens and serve.
To provide
3 Russian pounds of assorted fish and ⅛ pound of butter ½ glass of flour and 1 onion 10 olives and approximately ½ Russian pound of fresh or sauerkraut | 10 champignons and 2 salted cucumbers Bay leaf, pepper and 1–2 glasses of cucumber brine ½–1 glass of fresh sour cream or thick cream |