dairy-freenut-free
Russian Soup
From Cookery and housekeeping, 1882
Serves 1
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- The common white cabbage
- One onion (if possible, a Spanish onion)
- a few fine herbs
- one tablespoonful of flour
- 2 ozs. beef chopped very small
- 2 ozs. suet
- Pepper and salt
- a squeeze of lemon
Method
Cut the cabbage in shreds of an inch long.
Cut the onion in shreds and fry in butter without browning.
Drain and add to the soup with flour.
Make small balls of beef sausage from chopped beef and suet, fry them, and add to the soup with a squeeze of lemon just before serving.
Nutrition per serving
641Calories
16 gProtein
19 gCarbs
58 gFat
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 34. The excerpt below is the record exactly as published.
RUSSIAN SOUP. 79 Russian Soup. The common white cabbage is to be cut in shreds J of an inch long. One onion (if possible, a Spanish onion), to be cut in shreds, and a few fine herbs. Fry in butter, but do not brown ; drain, and add to the soup, with one tablespoonful of flour. Have ready small balls of beef sausage, made thus : 2 ozs. beef chopped very small ; 2 ozs. suet „ „ Pepper and salt. Fry ; and place in the soup with a squeeze of lemon
Cook this with the app: pantry check, scaling, and the assistant.