The 1901 Cookbook Archive
No. 160 — Butter-Based Borscht with Ushki
Complete English translation of Molokhovets recipe No. 160 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Cook in the same way as Little Russian borscht No. 49. Serve with small stuffed dumplings, ushki, fried in butter, No. 293, or with flat mushroom-filled cakes No. 253.
To provide
1 leek, 1 celery root and 1 parsley root 2–3 onions and ⅛ Russian pound of dried mushrooms 10–15 peppercorns | ½ cabbage head and beet brine 1–2 Russian pounds of beetroot and 2–3 bay leaves Salt, green parsley and dill |
Historical editorial note: The historic reference No. 293 does not have a corresponding record in the current digital catalog. The borscht is listed as butter-based and its ingredient panel contains no meat.
Original source: Read the Russian recipe No. 160. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.