No. 686 — Beetroot Sauce
English historical translation of Molokhovets recipe No. 686 from the 1901 Russian cookbook, retaining original methods and measures.
Wash 1½–3 Russian pounds of beets without cutting their skins. Boil them, or preferably bake them, then peel and chop very finely.
Fry one spoonful of finely chopped onion in 1½ spoonfuls of butter, sprinkle in one teaspoon of flour and add the chopped beets. Stir in ¾ glass of sour cream, salt and bring to the boil.
Some cooks add sugar or honey and two or three spoonfuls of vinegar. For hare or black grouse, leave out the sour cream and replace it with a few spoonfuls of rich broth.
Serve with white-bread or sifted-rye croutons, sausages, cutlets, roast mutton breast or smoked ham fried in butter.
To provide
1½ Russian pounds of beets and ½ spoonful of flour Optional ½ onion | 1½ spoonfuls of butter, optional vinegar, salt ¾–1 glass of sour cream or broth |