Tchi
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 17. The excerpt below is the record exactly as published.
Tchi. This is a favorite soup in Russia, and is very easily prepared. Take one pound of forcemeat, make into small balls, and fry a golden brown. Mince the heart of a cabbage and two large onions and fry in butter or suet. Add the vegetables to three pints of stock, thicken with two ounces of flour, and flavor with salt, pepper, and parsley. After cooking one hour add the balls of forcemeat and one small glass of tarragon vinegar
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