The 1901 Cookbook Archive
No. 2306 — Beluga or Sturgeon Solyanka
English historical translation of Molokhovets recipe No. 2306 from the 1901 Russian cookbook, retaining original methods and measures.
Cut two to three pounds beluga or sturgeon into small pieces and wash.
Squeeze three or four glasses sauerkraut and lightly fry in two spoons mustard, poppy-seed or sunflower oil.
Separately fry one or two onions and floured fish pieces in two more spoons oil.
Combine, add nine glasses boiling water, two or three bay leaves, two or three peppercorns and optionally an eighth to a quarter pound black caviar.
Cook until done; see Nos. 140 and 141.
Original source: Read Russian recipe No. 2306. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.