The 1901 Cookbook Archive
No. 2245 — Celery-Leaf Borscht
English historical translation of Molokhovets recipe No. 2245 from the 1901 Russian cookbook, retaining original methods and measures.
Scald a pound celery leaves, drain and chop finely.
Gently fry butter with a third glass flour, add celery and fry briefly.
Dilute with half to one glass sour cream and five soup plates boiled water; simmer while stirring.
To serve scatter two additional chopped celery leaves and dill.
Original source: Read Russian recipe No. 2245. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.