Tschi, or Russian Soup

Ingredients

• a pound of nicely-flavoured sausage meat
• two large onions
• a small cabbage
• a piece of fresh butter the size of a large egg
• two ounces of flour
• three pints of nicely-flavoured stock
• a table-spoonful of finely-minced lean ham
• a glassful of light wine
• three or four tarragon-leaves

Method

1. 1

   Make small balls from sausage meat and fry until browned.

2. 2

   Drain and place in a soup tureen.

3. 3

   Sauté minced onions and cabbage in butter, add flour, then moisten with stock.

4. 4

   Season and simmer for half an hour.

5. 5

   Add ham, wine, and tarragon before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2041. The excerpt below is the record exactly as published.

Tschi, or Russian Soup.— Take a pound of nicely-flavoured sausage meat. Make it into smaU balls, and fry these until they are slightly browned all over. Drain them from the fat, put them into a soup tureen, and pour over them three pints of boiling soup prepared as follows : — Mince two large onions finely, and mix them with a small cabbage finely |sliced. Put the whole into a stewpan with a piece of fresh butter the size of a large egg, and turn the vegetables about over a gentle fire until they are nicely browned. Sprinkle over them two ounces of flour, and moisten the whole with three pints of nicely-flavoured stock. Stir the soup over the fire until it boils, season with pepper, salt, and grated nutmeg, and let it simmer gently for half an hour, skimming care- fully the whole of the time. Just before serving, put into it a table-spoonful of finely-minced lean ham, a glassful of light wine, and throe or four tarragon-leaves

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