Russian Soup
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for six or eight persons.
Presented as published in 1892. 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
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1624. The excerpt below is the record exactly as published.
Russian Soup. — Take about two quarts of good bi-own soup nicely flavoured, and pour this, when ready for serving, into the tureen over three ounces of dressed ham finely shred and some small sausages already fried and drained thoroughly from fat. The soup may be made as follows : — Chop two Spanish onions, and mix ^vith them the whole heart of a cabbage finely shred. Fry the mixture in a little butter till the vegetables are lightly browned, dredge two ounces of flour over them, and moisten the paste with about three pints of good stock. Add a little pepper, salt, and grated nutmeg ; let the soup boil once, then draw the saucepan to the side, and let its contents simmer for half an hour or more, carefully removing the scum as it rises. Add a glassful of light wine and a spoonful of coarsely-shred tarragon or chervil
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