Russian Soup

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

1. 1

   Cut the cabbage in shreds of an inch long.

2. 2

   Cut the onion in shreds and fry in butter without browning.

3. 3

   Drain and add to the soup with flour.

4. 4

   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

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.