The 1901 Cookbook Archive
No. 270 — Young Beet Stalks for Borscht
Complete English translation of Molokhovets recipe No. 270 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Remove the leaves from young beet stalks and wash. Chop the stalks finely together with their small attached beet roots.
Scald with boiling water, drain in a sieve, transfer to the borscht and cook until tender.
Original source: Read the Russian recipe No. 270. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.