No. 2332 — Mixed-Ingredient Okroshka
English historical translation of Molokhovets recipe No. 2332 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and chop fresh or pickled cucumbers, pickled mushrooms including salted milk caps and saffron milk caps, fresh or soaked apples; plums, cherries, peaches and soaked grapes may also be used.
Separately cook, peel and slice potatoes, beets and green beans, about one full plate altogether, and put all ingredients in a soup tureen.
Just before serving cream half a teaspoon prepared Sarepta mustard with a teaspoon salt, gradually beating in a spoonful olive oil until thick.
Dilute with two bottles Bavarian kvass and one bottle sour shchi liquid, add more salt and pepper if wanted, then chopped spring onions, parsley and dill.
Mix the contents with the dressing and add ice before serving.