Tschi de Soldo

Ingredients

• 2 quarts consomme
• 1 small cabbage
• 1 leek
• 2 small onions
• 1 lb. blanched breast or brisket of beef
• 1 tablespoonful flour
• 2 oz. blotter
• 3 tablespoonfuls sour cream
• seasoning

Method

1. 1

   Trim and wash the cabbage and leek, peel the onion and cut all into fine shreds.

2. 2

   Use only the heart of the cabbage and the white part of the leek.

3. 3

   Melt the butter in a large stewpan, put in the vegetables, and cook over a quick fire for about five minutes.

4. 4

   Pour off the butter and add the consomme.

5. 5

   Cook the beef separately in salted water, when done cut the meat into small pieces, and add to the soup with some of the strained stock.

6. 6

   Cook gently for half an hour.

7. 7

   Fry the flour in the remainder of the butter, let it get a golden brown, then add the cream and a ladleful of the soup, pour all into the stewpan containing the soup, boil up and simmer for ten minutes longer.

8. 8

   Season to taste with salt and pepper.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 121. The excerpt below is the record exactly as published.

Tschi de Soldo t- — This is the name of the most popular soup in Russia. It furnishes the soldier with a satisfying meal, hence the surname 1 de soldat.’ The following is the recipe as transcribed from the MS. of a Russian chef : — 2 quarts consomme {clarified beef broth), 1 small cabbage, 1 leek , 2 small onions, 1 lb. blanched breast or brisket of beef, 1 tablespoonful flour, 2 oz. blotter, 3 tablespoonfuls sour cream, seasoning

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