The 1901 Cookbook Archive
No. 2305 — Sauerkraut Shchi with Sturgeon Head
English historical translation of Molokhovets recipe No. 2305 from the 1901 Russian cookbook, retaining original methods and measures.
Wash three pounds fresh sturgeon head and cover with water. Bring to the boil, skim and cook with onion and spices until flesh separates from bones, then strain.
Squeeze eight glasses sauerkraut and fry in three to four spoonfuls poppy-seed oil with one or two onions.
Cook cabbage in the strained broth until tender and thicken with a spoonful flour diluted in cold water.
Boil briefly, pour over the fish in a tureen and sprinkle herbs.
Historical editorial note: Remove bones completely before serving.
Original source: Read Russian recipe No. 2305. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.