No. 2243 — Polish Beet Borscht
English historical translation of Molokhovets recipe No. 2243 from the 1901 Russian cookbook, retaining original methods and measures.
Cook a stock of beet kvass diluted with water, an herb bouquet, salt and two or three dried mushrooms, and strain.
Wash beets unpeeled and boil uncovered over strong heat until tender; peel and shred.
Brown chopped onions lightly in broth fat, add beets and fry while stirring, sprinkle half a glass flour and dilute with the strained broth.
Add finely sliced cooked mushrooms, or meatballs or fried sausages, beet kvass and sour cream; bring to a boil.
Serve with little dumpling ears Nos. 292–293 in or alongside the soup; optionally add raw or once-boiled fresh beet juice to the tureen.
Buckwheat croûtons, blini pies, cheese pastries and fritters may also accompany the soup.
To provide
Herb bouquet and beet kvass 2 onions and ½–1 glass sour cream | 1½ pounds beets Reserve one beet for juice ½ glass flour and 2–3 dried mushrooms |