No. 161 — Meatless Borscht with Sour Cream
Complete English translation of Molokhovets recipe No. 161 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Prepare and strain stock from soup roots and dried porcini mushrooms.
Bake 2 Russian pounds of beetroot, then peel and shred it finely. Put into a saucepan, pour over the vegetable stock and separately boiled beet brine, add sour cream and heat until hot.
Season with salt, black pepper and greens, adding the finely shredded cooked mushrooms. Serve with buckwheat-groat croutons Nos. 383–385.
To provide
1 parsley root, 1 leek and 2 celery roots 2 onions and 10–15 peppercorns 2–3 bay leaves and ⅛ Russian pound of dried porcini 2 Russian pounds of beetroot and beet brine | 5–6 black peppercorns Dill and green parsley ½–1½ glasses of sour cream |