The 1901 Cookbook Archive
No. 54 — Celery Borscht
English translation of the original Russian recipe No. 54 in Molokhovets’ 1901 cookbook, with historical quantities and source references.
Prepare and strain white broth from 2–3 Russian pounds of beef, adding 1 pound of ham if desired.
Take 1 Russian pound of celery leaves alone, scald with boiling water, drain and chop finely. Lightly fry butter and ⅓ glass of flour, add celery and fry again. Dilute first with sour cream and then with strained broth; boil while stirring.
On serving, scatter two additional finely chopped celery leaves and dill over the soup.
To provide
- 2–3 Russian pounds of beef; optionally 1 onion and 5–6 allspice berries
- Optional 1 Russian pound of smoked ham and 1–2 bay leaves
- 1 Russian pound of celery leaves
- ½ spoonful of butter, ½ glass of flour or 1 glass of sour cream; dill
Editorial note: The source lists flour and sour cream with an ambiguous “or”; the cooking directions use both. The ingredient table is preserved as written.
Original source: Read the matching Russian recipe No. 54 from the 1901 book. Historical measures are retained; see the measures guide. The methods are historical evidence, not validated modern food-safety instructions.