The 1901 Cookbook Archive
No. 2331 — Fish Okroshka
English historical translation of Molokhovets recipe No. 2331 from the 1901 Russian cookbook, retaining original methods and measures.
Fry in oil or boil in water three pounds fish. Remove every bone, cut the fish into pieces and put in a soup tureen.
Add fresh or pickled cucumbers, spring onions, dill, chervil and tarragon.
Dilute with two bottles kvass and one bottle sour shchi liquid; season with salt and coarsely crushed black pepper to taste.
Original source: Read Russian recipe No. 2331. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.