The 1901 Cookbook Archive
No. 2312 — Borscht with Fried Herring
English historical translation of Molokhovets recipe No. 2312 from the 1901 Russian cookbook, retaining original methods and measures.
Cook and strain broth from roots, an herb bouquet and an eighth pound dried porcini.
Bake one pound beets, peel and shred; cover with strained broth and add separately boiled beet brine, salt, pepper, herbs and sliced cooked mushrooms.
Soak two or three Scottish herrings, clean and fillet, cut into pieces, coat with flour and fry in oil.
Add the fried herring to the borscht, bring to a boil once and serve.
Original source: Read Russian recipe No. 2312. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.