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FISH AND CABBAGE SOUP, Russian
Fry onion in butter until nearly tender. Stir in flour and continue frying onion until tender. Dilute with hot water and add fish (using the richer kinds), which has been cut into small pieces, 2 or 3 laurel leaves, black pepper, olives, mushrooms, dill cucumbers and a little fresh cabbage or sauerkraut over which boiling water has been poured. Add water to the depth of 3 fingers and bring to a boiling point several times so that the fish cooks. Salt to taste and add dill cucumber liquid, sour cream, sprinkle with parsley and dill and serve. Serves 6 to 8.
Contributed by Mrs. Katherine Mamontov, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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