Crapiva Soup

Ingredients

• a large bundle of young nettles
• the same quantity of spinach
• the same quantity of sour sorrel
• a little salt
• an onion
• butter
• 2qts. of beef broth
• six smoked sausages
• 1 breakfast-cupful of sour cream
• a dish of halves of hard-boiled eggs

Method

1. 1

   Wash the nettles, spinach, and sour sorrel in several waters, and boil with a little salt until soft enough to rub through a coarse wire sieve.

2. 2

   Slice the onion thinly and fry in butter until taking color.

3. 3

   Add the puree to the onion and fry together for a few minutes.

4. 4

   Transfer to a large saucepan and moisten with beef broth.

5. 5

   Let it boil, then simmer, adding the smoked sausages.

6. 6

   Boil slowly for an hour, skim off the fat, and stir in sour cream just before serving.

7. 7

   Serve with halves of hard-boiled eggs.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 522. The excerpt below is the record exactly as published.

CRAPIVA SOUP. — This is a favourite Russian dish that is worth knowing, but not likely to become much of a favourite in this country. The first thing to do is to procure a large bundle of young nettles, and the same quantity of spinach and sour sorrel, all of which grow plentifully in Russia. Wash them in several waters, and boil with a little salt until soft enough to rub through a coarse wire sieve. Slice an onion thinly, and chop it into lengths ; fry these in butter, and when taking colour For details respecting Culinary Processes, Utensils, Sauces, referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 457 Crapiva Soup — continued. put in witli the onion the previously prepared puree. Fry all together for a few minutes, stirring, mixing, and dusting occa- sionally with flour from a dredger. Transfer this when nicely cooked, without being burnt, into a large saucepan, and gra- dually moisten it with 2qts. of beef broth. Let this boil up, and then move it to one side so that it will continue to simmer, and drop in six smoked sausages, either whole or cut into slices. Boil slowly for an hour, skim off the fat, and just before serving stir in 1 breakfast-cupful of sour cream. With this soup it is usual to serve a dish of halves of hard-boiled eggs

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