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Tschi, Russian Style

Place in a soup pot a two-pound piece lean beef, half pound smoked bacon, two smoked sausages, one carrot, one onion, two leeks, two branches each celery and parsley. Season with a level tablespoon salt and teaspoon crushed whole black pepper, moisten with four quarts water, and let gently simmer for two and a half hours, being careful to skim off fat once in a while and to keep it at same simmering point from beginning to end.

Thoroughly wash, drain and chop a quarter pound of sauerkraut. Heat two tablespoons melted butter in a sautoire, add one finely chopped onion, gently brown for five minutes, then add the sauerkraut and cook for ten minutes, stirring meanwhile. Add three tablespoons flour, stir well while heating for one minute, strain broth through cheesecloth into pan, mix well, pour in one and a half pints water and gently boil for one hour. Cut a piece each of the beef and bacon and the two sausages into very small square pieces, add them to soup with a half teaspoon freshly chopped parsley, boil for five minutes, pour soup into tureen and serve.