No. 205 — Botvinya
Complete English translation of Molokhovets recipe No. 205 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Clean and wash 1½ Russian pounds of sorrel, cook in its own juice and rub through a sieve.
Add six cucumbers, about one Russian pound, peeled and diced; add finely chopped green onion pounded with a heaped teaspoon of salt and sugar, and ½ teaspoon of prepared mustard or one teaspoon of grated horseradish.
Add dill and dilute with two historical bottles of Bavarian kvass. A little less than one bottle of sour shchi (the fermented drink) may also be added.
Serve separately salmon, white salmon or whitefish boiled in salted water with onion, greens, bay leaf and pepper, or crayfish tails. Offer finely chopped ice; sherry or champagne may also be added.
To provide
1½ Russian pounds of sorrel, 6 cucumbers Green onion, ½ teaspoon of mustard or 1 teaspoon of horseradish 1 heaped teaspoon each of salt and sugar | 2 bottles of Bavarian kvass and 1 bottle of sour shchi 1½ Russian pounds of fish or 25 crayfish tails Optional sherry or champagne |