No. 204 — Meatless Assorted Okroshka
Complete English translation of Molokhovets recipe No. 204 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Peel and cut fresh or salted cucumbers, pickled mushrooms, salted milk mushrooms, volnushki, saffron milk caps, fresh and soaked apples. Plums, cherries, peaches and soaked grapes may also be added.
Boil and peel potatoes, beets and green beans. Prepare enough of the assorted ingredients to fill a plate and put all of them into a soup tureen.
Immediately before serving, put ½ teaspoon of prepared Sarepta mustard and one teaspoon of salt into a stoneware bowl. Add olive oil drop by drop, stirring until the mustard becomes a thick sauce.
Dilute with two historical bottles of Bavarian kvass and one bottle of sour shchi (the fermented beverage). Season if desired with salt, pepper, green onion, parsley and dill, then mix with the prepared vegetables and fruits and a piece of ice.