The 1901 Cookbook Archive
No. 52 — Borscht, Another Method
English translation of the original Russian recipe No. 52 in Molokhovets’ 1901 cookbook, with historical quantities and source references.
Take five round beetroots, peel and shred them. Grease a large frying pan or small saucepan lightly with butter and heat it. Add the beetroot and moisten with two or three tablespoons of vinegar. Fry, stirring.
Sprinkle over ⅓ glass of flour, stir and continue frying, adding broth a spoonful at a time until the beetroot is almost tender.
Meanwhile make the usual beef broth with spices, put the prepared beetroot into it and cook until soft. Serve sour cream separately.
Original source: Read the matching Russian recipe No. 52 from the 1901 book. Historical measures are retained; see the measures guide. The methods are historical evidence, not validated modern food-safety instructions.