381A. TSCHI, OR CABBAGE SOUP A LA RUSSE.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

four onions ↝ Onions, raw [Vegetables and Vegetable Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a white-heart cabbage which has been previously shred fine for the purpose ↝ Cabbage, green, raw [Vegetables and Vegetable Products]
two table-spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
three pints of good consommé
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
minionette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a pluche of tarragon leaves ↝ Grape leaves, raw [Vegetables and Vegetable Products]
some lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (8)

Cut four onions into small dice, and fry them with a little butter in a stewpan over a slow fire.
When they assume a light-yellow-brown colour, add to these a white-heart cabbage which has been previously shred fine for the purpose.
After having continued to fry this also with the onions for about ten minutes, add two table-spoonfuls of flour.
Stir the whole well together, moistening with three pints of good consommé.
Season with a little nutmeg and minionette pepper.
When after the soup has boiled gently by the side of the stove for about an hour, in order to clarify it, let it be well skimmed.
Previously to sending the soup to table, add a pluche of tarragon leaves and some lemon-juice.
Previously to pouring the Tschi into the soup-tureen, place therein

Original Text

381A. TSCHI, OR CABBAGE SOUP A LA RUSSE.
FIRST, cut four onions into small dice, and fry them with a little butter in a stewpan over a slow fire, and when they assume a light-yellow-brown colour, add to these a white-heart cabbage which has been previously shred fine for the purpose; and after having continued to fry this also with the onions for about ten minutes, two table-spoonfuls of flour should be added; stir the whole well together, moistening with three pints of good consommé, season with a little nutmeg and minionette pepper, and when after the soup has boiled gently by the side of the stove for about an hour, in order to clarify it, let it be well skimmed; and previously to sending the soup to table, add a pluche of tarragon leaves and some lemon-juice. Previously to pouring the Tschi into the soup-tureen, place therein

Notes

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