1902 - With a Saucepan Over the Sea

Russia - Russian Soup

DDV CULINARY

Make 1 pound of sausage meat into small balls and fry them brown.
Chop 2 large onions
and the heart of a cabbage,
fry them in butter or suet,
add 2 ounces flour,
salt,
pepper,
parsley,
and 3 pints of stock.
Cook 1 hour,
add the sausage balls,
and 1 glass of tarragon vinegar.