No. 2309 — Little Russian Borscht
English historical translation of Molokhovets recipe No. 2309 from the 1901 Russian cookbook, retaining original methods and measures.
Use nine glasses beet kvass of pleasant acidity, diluted with boiled water if needed; boil with tied soup roots, an herb bouquet, beet leaves, spring onion and two onions, and strain.
Squeeze and scald half a pound sauerkraut. Roast a pound beets and shred; seed and slice two or three tomatoes and separately cook a quarter glass white beans.
Cook cabbage in the broth and add tomatoes, beans and potatoes. Stir in half a glass flour mixed with cooled broth, half to one glass sour cream, beet kvass to taste and salt.
Pour hot soup over chopped dill and optionally freshly grated or briefly boiled beet juice.
Serve with curd-cheese pastries No. 358, mushroom fritters No. 352 or buckwheat croûtons.
As an alternative to flour the source suggests pounding chopped parsley, celery, some pork fat and a quarter glass millet to thicken the broth.
To provide
Bundle of soup roots Herb bouquet and spring onion Beet greens ½ pound fresh or sour cabbage 1 pound beets and kvass | ½ glass flour and ½–1 glass sour cream 5–10 allspice berries and 1–2 bay leaves 2–3 tomatoes ¼ glass white beans and 6 potatoes Dill |