The 1901 Cookbook Archive
No. 579 — Beet-Top Stalk Sauce
English historical translation of Molokhovets recipe No. 579 from the 1901 Russian cookbook, retaining original methods and measures.
Take three Russian pounds of beet-top stalks, remove the leaves and outer skin and chop finely. Soak in cold water for one hour, squeeze dry and lower into salted boiling water for approximately ten minutes.
Drain in a colander and rinse with cold water.
Rub one spoonful of butter with ½ spoonful of flour, add one glass of broth and bring to the boil. Add the prepared beet stalks, stir and boil again.
Add ½–1 glass of sour cream or cream, salt and bring once to the boil. Serve with boiled beef.
Original source: Read Russian recipe No. 579. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.