Beef and Cabbage Soup

Ingredients

• a good stock-pot of broth
• two onions
• two tablespoonfuls of flour
• two fine crisp cabbages
• moderately fat bacon
• a few young carrots
• parsley
• a leek or two
• three pinches of chopped green fennel
• half-sour cream

Method

1. 1

   Prepare broth with beef, bacon, and duck.

2. 2

   Fry chopped onions with flour, dilute with broth, and simmer.

3. 3

   Blanch cabbages and braise with bacon, carrots, and leeks.

4. 4

   Combine in a tureen with broth, skim fat, and add fennel and cream before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 74. The excerpt below is the record exactly as published.

Beef and Cabbage Soup. This is the natural soup of the whole of European Russia, eaten by all classes. There is an ex23ensive and there is a cheap way of preparing it. You have already been told (page 3) that this soup has a name the pronunciation of wdiich, in Russ, sounds precisely like a sneeze. Its name is " Stcht." Prepare a good stock-pot of broth made of beef and bacon, and a duck ; chop two onions, which fry with butter in a stew-pan ; mix with two tablespoonfuls of flour, which fry for five minutes ; dilute w^ith the prepared broth, which you have previously passed through a tammy ; then stir the liquid until boiling ; remove it to a corner of the stove, skim the fat, and let it slowly cook for an hour. Meanwhile, blanch two fine crisp cabbages, cut in quarters, put into a stew-pan, the bottom of Avhich is spread with moderately fat bacon ; add a few young carrots and parsley, and a leek or two cut into oblong pieces ; let them braise together in the bacon fat. When done, drain them carefully through a sieve and put them into the tureen with the remainder of the broth, with a few fillets of duck and some little blocks of the SOUPS. 115 boiled beef and lean bacon. Skim your fat off the soup, and add three pinches of chopped green fennel ; have ready a butter-boat of half-sour cream

Cook this with the app: pantry check, scaling, and the assistant.