No. 35 — Soup of Young Beet Greens
An English translation of original recipe No. 35 from Elena Molokhovets’ Russian cookbook (1901), with historical quantities and Russian source.
Make white broth as usual with 3 Russian pounds of beef, roots, spices and dried mushrooms, optionally adding 1 pound of pork breast. Strain.
Clean, wash and finely chop young beet greens and several very small beet roots. Put into the broth and cook. Add boiled beet brine or bread kvass to taste, thicken with 2 spoonfuls of flour and boil.
Just before serving add fresh parsley and dill, and sour cream.
To provide
2–3 Russian pounds of beef; optional 1 Russian pound of pork breast 1 parsley root, ½ celery root, 1 leek; 3–6 dried mushrooms Optional: 10–16 allspice berries and 2–3 bay leaves | ½–1 glass of sour cream; ½ spoonful of butter; 1 spoonful of flour 1 Russian pound of sorted young beet greens; beet brine or bread kvass Fresh parsley, dill and salt |