The 1901 Cookbook Archive
No. 2308 — Accompaniments for Borscht
English historical translation of Molokhovets recipe No. 2308 from the 1901 Russian cookbook, retaining original methods and measures.
For the borscht recipes below the author recommends firm buckwheat kasha No. 2361, fried buckwheat kasha No. 2359 or fried Smolensk-groat kasha No. 2360.
Further choices are yeast pies Nos. 2387–2403, little dumpling ears No. 2363, dried-porcini fritters No. 233 or fish quenelles No. 2357 cooked directly in the soup.
Historical editorial note: A list of accompaniments rather than a standalone borscht recipe.
Original source: Read Russian recipe No. 2308. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.