The 1901 Cookbook Archive
No. 2311 — Borscht with Baked Beets and Wine
English historical translation of Molokhovets recipe No. 2311 from the 1901 Russian cookbook, retaining original methods and measures.
Bake beets, shred finely and place in a soup tureen.
Add juice of half a lemon and one to one and a half glasses white French wine or Sauternes.
Dilute with hot strained broth of roots and spices and serve.
To provide
1 pound beets 2 onions and herb bouquet 1 parsley root and 1 celery root 2–3 bay leaves | 10–15 allspice berries 1 leek and ½ lemon 1–1½ glasses French white wine or Sauternes Parsley and dill |
Original source: Read Russian recipe No. 2311. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.