No. 2234 — Green Shchi with Young Nettles
English historical translation of Molokhovets recipe No. 2234 from the 1901 Russian cookbook, retaining original methods and measures.
Boil five soup plates stock from root trimmings, an herb bouquet and two or three dried mushrooms; strain.
Sort and wash two pounds young nettles, blanch twice uncovered in salted boiling water (one spoon salt for every three glasses water), drain, rinse cold, squeeze dry and chop finely.
Optionally fry a chopped onion in a spoonful butter, add nettles and stir-fry without scorching; mix in a quarter pound cooked sorrel, cover and stand over low heat.
Add a spoonful flour browned in butter. Half an hour before serving dilute with strained root broth, simmer, stir in half a glass sour cream and boil once.
Serve over separately cooked shaped roots, parsley and dill, offering more sour cream and hard-boiled or stuffed eggs.
To provide
2 pounds nettles and 1–2 onions 1 pound turnip, carrot and celery | Herb bouquet 2–3 dried mushrooms |