No. 53 — Borscht from Baked Beetroot with Wine
English translation of the original Russian recipe No. 53 in Molokhovets’ 1901 cookbook, with historical quantities and source references.
Make ordinary white broth from 1–2 Russian pounds of beef and 1 pound of fresh young pork from the thin edge, with two onions and spices. Strain.
Bake good red beetroot, shred finely and put it into a soup tureen. Squeeze in lemon juice and add French white wine or Sauternes, finely chopped boiled pork and dill. Dilute with hot strained broth, first pouring into the soup tureen ½ glass of juice obtained from fresh grated beetroot, strained and brought once to the boil.
To provide
1–2 Russian pounds of beetroot; optionally 2 onions 1–2 bay leaves; 1–2 Russian pounds of beef and 1 pound of pork 5–10 allspice berries; ½ lemon | 1–1½ glasses of French white wine or Sauternes Fresh parsley and dill |