The 1901 Cookbook Archive
No. 262 — Sauerkraut for Soup
Complete English translation of Molokhovets recipe No. 262 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
If the sauerkraut is very sour, wash it in hot water and squeeze it out. Put into a separate saucepan of boiling strained broth and cook for one to two hours, according to the variety of cabbage.
If the cabbage is still relatively fresh and not overly sour, simply squeeze it out and lower it into boiling strained stock.
Original source: Read the Russian recipe No. 262. 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.