The 1901 Cookbook Archive
No. 2244 — Borscht with Baked Beets and Wine
English historical translation of Molokhovets recipe No. 2244 from the 1901 Russian cookbook, retaining original methods and measures.
Cook and strain a broth of two onions and an herb bouquet.
Bake one and a half pounds good red beets, peel and shred, then arrange in a soup tureen.
Add juice of half a lemon, one to one and a half glasses French white wine or Sauternes and chopped dill.
Pour in hot strained vegetable broth. Before adding it, one may put half a glass juice pressed from freshly grated and briefly boiled beets into the tureen.
To provide
1½ pounds beets and 2 onions 1–2 bay leaves and ½ lemon 5–10 allspice berries | 1–1½ glasses French white wine or Sauternes Fresh parsley and dill |
Original source: Read Russian recipe No. 2244. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.