The 1901 Cookbook Archive
No. 133 — Snetki Soup with Sauerkraut
Complete English translation of Molokhovets recipe No. 133 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Squeeze 1½ Russian pounds of shredded or chopped sauerkraut and cook it with one onion and two or three bay leaves.
Fry a spoonful of flour in a spoonful of butter, optionally with finely shredded onion. Add the mixture to the cabbage soup and bring to the boil.
Wash 1 Russian pound of snetki in several waters. Cut off their heads and lightly salt them an hour beforehand. Put the fish into the boiling soup and cook until ready, approximately fifteen minutes.
To provide
1½ Russian pounds of sauerkraut 1 Russian pound of snetki | 1 spoonful of flour and 1 spoonful of butter Pepper, bay leaf and onion |
Original source: Read the Russian recipe No. 133. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.