Russian Soup

Ingredients

• 2 pounds of beef
• a small shank of veal
• y4 of a chicken
• y4 pound parboiled lean salt pork
• 2 onions
• 1 carrot
• y, cup fine-cut celery
• 3 sprigs of parsley
• 1 cupful sauerkraut
• 1 ounce butter
• 1 tablespoonful flour
• 2Y2 quarts of the broth
• 3 Frankfurter sausages

Method

1. 1

   Place the beef, veal, chicken, and salt pork in a soup kettle with cold water.

2. 2

   Once boiling, add onions, carrot, and celery.

3. 3

   Boil slowly until done.

4. 4

   Wash the sauerkraut, melt butter in a saucepan, add chopped onion, and sauté.

5. 5

   Add flour, strain the soup, and combine with the kraut, cooking slowly for 1.5 hours.

6. 6

   Shortly before serving, add Frankfurter sausages, cook for 3 minutes, slice, and add to the soup with parsley.

7. 7

   Season to taste and serve.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 36. The excerpt below is the record exactly as published.

Russian Sonp. — Place a soup kettle with 2 pounds of beef over the fire ; add a small shank of veal ; y4 of a chicken, or the giblets, neck, and well-cleaned feet of a chicken ; y4 pound parboiled lean salt pork and cover with cold water ; as soon as it boils, add 2 onions, 1 carrot, y, cup fine-cut celery, 3 sprigs of parsley ; cover and boil slowly till done. At the same time, wash 1 cupful sauer- kraut in water, melt one ounce butter in a aaucepan, add 1 fine- SOUPS, Etc. 51 ohopped onion; press ont the krant, chop it fine, put it in the sancepan, stir 5 minutes over the fire; then add 1 tablespoonful flour, stir for few minutes ; strain the soup, add 2Y2 quarts of the broth to the kraut and cook slowly ly^ hour, removing all the scum that rises ; shortly before serving add 3 Frankfurter sausages to the soup, cook 3 minutes, then remove ; cut the Frankfurter into slices, also a little of the meat and pork into small pieces ; add them with 1 tablespoonful fine-chopped parsley to the soup; season to taste with salt and pepper, and serve. Russian Tegetable Sonp. — Place 1 pound of lean beef, and Vt pound of lean ham, with 2 quarts cold water, over the fire ; add a little salt, and let it boil until the meat is done ; cut 1 onion, 1 carrot, some celery, and 1 leek into small pieces ; place in a small saucepan V^ cupful of dried peas, covered with cold water, over the fire ; as soon as this boils, add the fine-cut vegetables and a little salt, and boil till done. Shortly before serving take out the meat, cut it into small pieces and put it with the vegetables in the tureen, add some boiled rice,, strain the soup and pour it oven If the meat is to be used for other purposes, sausages may be fried, cut into slices, and added to the soup instead of meat. Stcliy anx Chonx Nonveanx,— Place a soup kettle with Y4 chicken, the giblets, 1 pound shank of beef, and a small shank of veal, over the fire; add 2 ounces lean salt pork, cover with cold water, and boil till the meat is done ; chop fine 2 white onions, place them in a saucepan with 1 ounce butter

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