The 1901 Cookbook Archive
No. 2237 — Sour Shchi from Fresh Cabbage
English historical translation of Molokhovets recipe No. 2237 from the 1901 Russian cookbook, retaining original methods and measures.
Boil ten small tart wild apples with an onion in water until the fruit breaks down; save the sour apple liquor.
Shred and salt a small cabbage, leave ten minutes, squeeze and simmer in strained root-and-herb broth.
Add the sour liquid from the apples to taste.
Shortly before serving, soften chopped onion in butter without browning, stir in about two spoons flour and use to thicken the soup.
Boil several times; sour cream may be added and boiled once.
Original source: Read Russian recipe No. 2237. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.