The 1901 Cookbook Archive
No. 2238 — Slow-Simmered Sour Shchi
English historical translation of Molokhovets recipe No. 2238 from the 1901 Russian cookbook, retaining original methods and measures.
Cook unsalted stock from roots, three or four dried mushrooms, two onions and an herb bouquet.
Squeeze one and a half pounds sauerkraut; if very sour, rinse in cold or warm water, preserving some brine for later.
Scald cabbage, drain, then sauté with chopped onion in a spoonful butter.
Thin a spoonful browned flour with a glass strained broth, add to cabbage with remaining broth and simmer an hour.
Season with reserved sauerkraut liquor if insufficiently sour and one to one and a half glasses sour cream, then boil once.
Offer sour cream separately if preferred, with buckwheat kasha, kasha croûtons or blini loaf.
Original source: Read Russian recipe No. 2238. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.