The 1901 Cookbook Archive
No. 46 — Shchi from Pickled Sorrel
English translation of the original Russian recipe No. 46 in Molokhovets’ 1901 cookbook, with historical quantities and source references.
Prepare and strain white beef broth with two baked onions and dried mushrooms. Add ½ glass of pickled sorrel, No. 2604, and sour cream—or preferably cream—mixed with two spoonfuls of flour. Bring to the boil, sprinkle with fresh dill and parsley and serve.
To provide
2½–3 Russian pounds of beef (the digitized quantity is split across characters); 2 onions ½ glass of pickled sorrel | 1 or 2 glasses of sour cream; 3–4 dried mushrooms |
Editorial note: The directions mention two spoonfuls of flour and prefer cream, although the abbreviated ingredient panel lists sour cream. The historic pickling method is not contemporary safety advice.
Original source: Read the matching Russian recipe No. 46 from the 1901 book. Historical measures are retained; see the measures guide. The methods are historical evidence, not validated modern food-safety instructions.