No. 3978 — Preserving Beet Greens for Winter, Another Method
English historical translation of Molokhovets recipe No. 3978 from the 1901 Russian cookbook, retaining original methods and measures.
Chop beet greens as usual or tie them in bunches, cover with cold water, bring to the boil once and drain immediately.
Rinse in cold water, spread on a cloth and dry on the surface.
Pack into a tub and cover with solodukha, a traditional malted rye-flour liquid.
To prepare the historic solodukha, scald rye flour with boiling river water to make a thick mixture and leave overnight in a warm oven to malt.
Next day dilute with a little warm water and hold in a warm room another night. Then thin with lukewarm water and let cool before pouring over the greens.
Cover with a wooden disk and stone and keep cold without freezing. The source advises periodically washing away any mould appearing on the disk.
For use, rinse greens in several changes of water to remove the flour mixture and put in already-prepared meat broth, bringing it to the boil only two or three times.