No. 1700 — Vareniki with Cherries
English historical translation of Molokhovets recipe No. 1700 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the usual vareniki dough, rolling the edges thinner than the middle to avoid heavy seams.
Pit two and a half pounds cherries and sprinkle with half a pound sugar, leaving them in their juice for three or four hours in sunshine, according to the original.
The historical recipe crushes five or six cherry stones and boils with the remaining stones and three quarters glass water; it strains that liquid into the drained sweet cherry juice and boils the syrup.
Fill vareniki with drained cherries, seal, boil until they float and carefully lift to a warm dish.
Serve immediately with sugar, the cooled cherry syrup and fresh sour cream.