The 1901 Cookbook Archive
No. 2657 — Vareniki with Sauerkraut
English historical translation of Molokhovets recipe No. 2657 from the 1901 Russian cookbook, retaining original methods and measures.
Rinse 3 glasses of shredded sauerkraut, put in a saucepan, cover with water and boil until soft. Drain in a colander and cool.
Finely chop 2 onions and fry in ¼ glass of Provençal (olive) oil. Add the cabbage and mix, seasoning with salt, pepper and nutmeg. Prepare the dough and finish shaping and boiling the vareniki according to recipe No. 2652.
Pour hot olive or sunflower oil over the dumplings when serving, or first fry chopped onion in the oil and pour over both.
To provide
3 glasses of sauerkraut, about 1½ pounds. 2–4 onions, salt and pepper. | Nutmeg and 3 glasses of flour. ½ glass of olive or another vegetable oil. |
Original source: Read Russian recipe No. 2657. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.