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Russian Cabbage Soup

This ancient Russian national dish--known as schstchi--enjoys an immense reputation. There are many ways of preparing it. The following is one of the best known. Take six or eight white cabbages shredded, half a pound of pearl barley, a quarter of a pound of butter, a handful of salt, and two pounds of mutton, with two quarts of Kvas or broth. The meat having been salted for thirty-six hours is put into a press, then cut into small pieces, and not thrown into the pot till the cabbage has boiled. Some artichokes cut into four are added, and when the whole is dished three spoonfuls of thick cream are poured over it. The soup is sometimes made with oil instead of butter, and with fish instead of meat, usually during the fasts.