The 1901 Cookbook Archive
No. 203 — Fish Okroshka
Complete English translation of Molokhovets recipe No. 203 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Fry in butter or boil in water three Russian pounds of fish. Remove the bones and cut the flesh into pieces. Put into a soup tureen.
Add fresh or salted cucumbers, green onion, dill, chervil and tarragon. Dilute with two historical bottles of kvass and one bottle of sour shchi (the fermented drink). Season with salt and coarsely crushed black pepper.
Original source: Read the Russian recipe No. 203. 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.