No. 202 — Meat Okroshka
Complete English translation of Molokhovets recipe No. 202 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Cut roast game, beef, veal, mutton, boiled ham, corned beef or smoked tongue into small cubes; use a full plate of assorted meats.
Add peeled fresh or salted cucumbers and hard-boiled eggs cut into cubes, finely chopped green onion, dill and tarragon; place everything in the soup tureen.
Season with prepared mustard, salt, sugar and sour cream. Dilute with kvass: the original uses two bottles of Bavarian kvass to one bottle of sour shchi, a tart fermented drink. Add salt and, if desired, pepper and clean ice.
To provide
Assorted cooked meats 2–4 cucumbers 3 eggs, green onion and dill | Tarragon, salt, pepper and 1–2 glasses of sour cream 2 bottles of kvass and 1 bottle of sour shchi |