Russian Cabbage and Meat Soup

Ingredients

• Three pounds of washed meat (beef)
• one cabbage
• one carrot
• one turnip
• a tablespoonful of sour cream
• the yolk of an egg

Method

1. 1

   Put the beef, cabbage, carrot, and turnip in a covered saucepan and boil slowly for three hours.

2. 2

   At dinner-time, add sour cream and the egg yolk, mixing well.

3. 3

   Serve with a little fennel.

Nutrition per serving

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 27. The excerpt below is the record exactly as published.

Russian Cabbage and Meat Soup Three pounds of washed meat (beef), and slightly salted as if for making broth. Three hours before dinner put one cabbage, one carrot, and one turnip, and all ought to be boiled slowly in a covered saucepan. At dinner-time add a table- spoonful of sour cream and the yolk of an egg, mixing all well together. Put in a very little fennel when serving. Cream Flavin a la Russe Line a flawn mould with puff paste trimmings, and place at the bottom of it a layer of kiimmei cream ; cover the cream with a round of white paper, and put the mould into the oven. When the pastry is nearly done remove from the oven, take away the paper, and place a layer of cranberry preserve jam which has passed through the sieve ; then cover this with more cream, and sprinkle over some macaroons that have been crushed with the rolling-pin ; then shake some caster sugar over this, and put the mould into the oven for ten minutes more, when it will be ready. RUSSIAN, POLISH, AND SIBERIAN 6i Chicken Cutlets a la Poskari. (Russian) Take a chicken, roast it, let it get cold, then chop it very fine with slices of bread and eggs served up in the shape of a cutlet with brown chaudfroid sauce ; fill the centre with small glazed truffles, and jelly croutons round. Kissel of Currants Take three pounds (six tumblerfuls) of fresh currants crushed and pressed through a sieve, as much water as currant juice, six teaspoonfuls (one tumblerful) of potato flour. Put into a metal basin, and steam in the oven and let it boil. Add loaf sugar to taste and stir constantly, stirring till the kissel thickens ; then pour into china moulds and serve hot or cold with cream or sugar. Koulbac or Coulebraka Take three pounds of flour and half a tumbler- ful of warm milk, half an ounce of yeast, and put in as much flour as the milk will absorb ; when risen add the remainder of the flour, one pound of butter, six eggs, and a little salt. Boil two pounds of rice in butter, put into it some chopped mush- rooms, pepper and salt, boil six eggs hard and cut them into slices, with any cold remains of boiled fish also cut in slices ; roll a layer of pastry on a buttered metal dish, and put the rice on to thin slices of fish and eggs, then rice again and then another layer of eggs ; put breadcrumbs on the top, and bake in the oven. 62 NATIONAL VIANDS Lenten Shtshi Fry four minced onions in half a pint of oil till tender, add a pound of sauerkraut, and let fry. When quite cooked put all into a saucepan, add water and a quarter of a pound of dried mushrooms softened in water and chopped, cover and let boil over a gentle fire, then strain through a fine sieve ; add flour fried in oil and some olives, and let all simmer for an hour, sprinkle with finely chopped fennel and serve very hot For good soup use bouillon instead of oil with water and butter, and add a tablespoonful of sour cream

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