The 1901 Cookbook Archive
No. 3989 — Salted or Soaked Celery Greens for Borscht
English historical translation of Molokhovets recipe No. 3989 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and wash celery leaves, tie into bunches and salt as for sorrel in recipe No. 3980.
Alternatively add celery to tubs in which beetroot is soaking or fermenting; the author says it does not spoil the beet flavour.
For use, chop and cook in the same beet brine.
The preferred method is fermenting as for beet greens in recipe No. 3978. Rinse in several changes of water and put into prepared meat broth just before serving, boiling only two or three times.
Historical editorial note: Historical spontaneous fermentation lacks validated acidity, salt and microbial controls.
Original source: Read Russian recipe No. 3989. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.