Bussian Cabbage Soup

Ingredients

• six or eight white cabbages
• half a pound of pearl barley
• a quarter of a pound of butter
• a handful of salt
• two pounds of mutton
• two quarts of Kvas or broth

Method

1. 1

   Shred the cabbages and put the salted meat into a press.

2. 2

   After thirty-six hours, cut the meat into small pieces and add it to the pot after the cabbage has boiled.

3. 3

   Add artichokes cut into four.

4. 4

   When served, pour three spoonfuls of thick cream over it.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1622. The excerpt below is the record exactly as published.

Bussian Cabbage Soup.— This ancient Russian national dish — known as schstc/ii — en- joys an inunense reputation. There are many ways of preparing it. The following is one of the best known: — Take six or eight white cabbages shredded, half a jiound of pearl bar- ley, a quarter of a pound of butter, a handful of salt, and two pounds of mutton cut into small pieces, with two quarts of Kvas or broth

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