CookEat Recipe

Svezhsa Shtchee Soup

Name: Svezhsa Shtchee Soup
Ingredients: 1361 Gramme Beef short rib — Raw short rib of beef, three pounds BEFORE bone loss; source unit: gramme; 4732 Millilitre Water — Starting water, five quarts; source unit: millilitre; 1 Level Teaspoon (source measure) Salt — First salt; source unit: level teaspoon; 0.5 Cabbage — Very small cabbage head, cored; 2 Carrot — Carrots; 2 Onion — Onions; 28 Gramme Butter — Butter for roux, one ounce; source unit: gramme; 43 Gramme Flour — Flour for roux, one and a half ounces; source unit: gramme; 118 Millilitre Cream — Cream, one gill; source unit: millilitre; 2 Tablespoon Vinegar — Vinegar; source unit: tablespoon; Water — Boiling water for cabbage blanch

Short-rib beef and cabbage soup finished with cream and vinegar. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2430. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Safe beef/cabbage cooking, remove loose bones; any saved beef must be rapidly chilled under clean controlled conditions. Limites : Beef recovery for No2434, final soup volume, cabbage mass and press geometry unknown.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

1361 Gramme approximately 3 poundsBeef short ribRaw short rib of beef, three pounds BEFORE bone loss; source unit: gramme
4732 Millilitre approximately 20 US cupsWaterStarting water, five quarts; source unit: millilitre
1 Level Teaspoon (source measure) SaltFirst salt; source unit: level teaspoon
0.5 CabbageVery small cabbage head, cored
2 CarrotCarrots
2 OnionOnions
28 Gramme approximately 1 ouncesButterButter for roux, one ounce; source unit: gramme
43 Gramme approximately 1 and one half ouncesFlourFlour for roux, one and a half ounces; source unit: gramme
118 Millilitre approximately one half US cupsCreamCream, one gill; source unit: millilitre
2 Tablespoon VinegarVinegar; source unit: tablespoon
WaterBoiling water for cabbage blanch

Method

Steps

Step 1
Boil three-pound short rib in five quarts salted water thirty minutes, skimming. Blanch chopped half-cabbage five minutes in SEPARATE unquantified water and drain; add with carrots/onions, simmer THREE HOURS.
Step 2
Remove beef/bones and skim; make butter/flour paste and whisk into soup, add gill cream and vinegar, boil two minutes and serve measured soup. Printed NB presses leftover beef under four-pound weight for next day's No2434; for this soup, do not claim a recovered meat quantity or room-temperature storage.

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