No. 2333 — Botvinya with Sorrel and Fish
English historical translation of Molokhovets recipe No. 2333 from the 1901 Russian cookbook, retaining original methods and measures.
Sort and wash one and a half pounds sorrel, cook in its own juice and press through a sieve.
Add six peeled cucumbers, about one pound, cut into small cubes, a handful chopped spring onion ground with a full teaspoon salt, a full teaspoon sugar, and half a teaspoon mustard or one teaspoon grated horseradish.
Add dill and dilute with two bottles Bavarian kvass and optionally just under a bottle sour shchi liquid.
Serve separately salted salmon, Atlantic salmon, whitefish or crayfish tails boiled with onion, herb bouquet, bay leaf and pepper, and finely crushed ice.
Sherry or Champagne may be added.
To provide
1½ pounds sorrel, 6 cucumbers and spring onion ½ teaspoon mustard or 1 teaspoon horseradish A full teaspoon each of salt and sugar | 2 bottles Bavarian kvass 1 bottle sour shchi liquid 1½ pounds fish or 25 crayfish tails Optional sherry or Champagne |