Stschi

Ingredients

• 1 medium cabbage
• 2 onions
• 1 cup meat stock
• 2 leeks
• 2 pounds beef brisket
• 1 parsnip
• 3 pints water
• 1 cup sour cream
• 1 tablespoon flour
• 1 tablespoon fat

Method

1. 1

   Cut the cabbage in pieces and heat in fat.

2. 2

   Add the stock and turn the cabbage over till all is moistened.

3. 3

   Cut the beef in dice and add to the cabbage with the water.

4. 4

   Cook one and one-half hours.

5. 5

   Add the onions and leeks sliced, and the parsnip cut in dice.

6. 6

   Cook till these vegetables are done, then add the sour cream mixed with the flour.

7. 7

   Let cook five minutes; season to taste.

8. 8

   Serve hot with small buckwheat cakes if desired.

Nutrition per serving

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 25. The excerpt below is the record exactly as published.

Stschi 1 medium cabbage 2 onions i cup meat stock 2 leeks 2 pounds beef brisket i parsnip 3 pints water i cup sour cream I tablespoon flour Salt I tablespoon fat 62 FOODS OF THE FOREIGN-BORN Cut the cabbage in pieces and heat in fat. Add the stock and turn the cabbage over till all is moistened. Cut the beef in dice and add to the cabbage with the water. Cook one and one-half hours. Add the onions and leeks sliced, and the parsnip cut in dice. Cook till these vege- tables are done, then add the sour cream mixed with the flour. Let cook five minutes ; season to taste. Serve hot with small buckwheat cakes if desired. Steaks with Smetanye Sauce 1 cup sour cream

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