The 1901 Cookbook Archive
No. 2565 — Marinated Beetroot
English historical translation of Molokhovets recipe No. 2565 from the 1901 Russian cookbook, retaining original methods and measures.
Cool boiled or baked sweet red beetroots, peel and slice them. Arrange the slices in a jar, sprinkling layers with grated horseradish.
Cover with unboiled vinegar, or with vinegar that has first been brought to a boil with bay leaf, allspice, salt and cloves. Leave for 23–24 hours, as stated in the source.
Historical editorial note: The brief vinegar marinade described is a historical recipe, not a tested method of shelf-stable preservation; keep refrigerated and follow modern food-safety advice.
Original source: Read Russian recipe No. 2565. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.