No. 162 — Shchi with Mushrooms
Complete English translation of Molokhovets recipe No. 162 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
For this butter-based shchi, finely chop two onions and fry them in one spoonful of butter. Add three glasses of lightly squeezed sauerkraut, fry a little longer, then dilute with previously cooked mushroom stock. Simmer gently.
Immediately before dinner, fry one spoonful of flour in another spoonful of butter, dilute with mushroom stock and pour into the shchi. Add several of the cooked mushrooms, finely shredded, bring to the boil and season with salt and coarsely crushed black pepper. Stir in the sour cream.
To provide
1½ Russian pounds, or 3 glasses, of sauerkraut 2 spoonfuls of Finnish-style butter ⅛ Russian pound of dried mushrooms | 1 spoonful of flour and 2 onions 5–7 black peppercorns ½–1 glass of sour cream |