Shchi and Borscht, 1900

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Shchi (Cabbage Soup) and Borscht (Beet Soup), Russian Army, 1900

The common soldier in the Tsarist Russian Army was, enemy action notwithstanding, well fed. The total caloric value of the daily ration was actually slightly higher than that of the Soviet era, although the diet would be considered bland and repetitive by current tastes.

 

In the early 20th century the Russian Army was equipped with an advanced system of rolling field kitchens. Soups, kasha and bread were basic components of meals in the field.

 

Using the now-obsolete Russian system of volume measurements, a “vedro” (bucket) of 12.3 liters/3.2 gallons was used to measure soup rations for ten soldiers. A vedro consisted of 10 kruzhki (mugs), with a single kruzhka (1.2 liters/2.5 pints) being used as the measurement of the individual ration.

Shchi and 100% Rye Bread

 

 Although it may appear to be a rather large portion of soup, it should be noted that a meal for the Russian or Soviet soldier would consist only of soup and bread. As most home cooks would not usually be inclined to prepare over a gallon of soup, a halving of the ingredients (US measuring system) is also given.

 

There was much leeway in the original recipe left to the judgment of the cook: quantities used of salt, onion, pepper, and bay leaves were “to taste”; whole grains, "as needed for taste and density". Recommended amounts for these ingredients are given, but this of course can be varied without losing authenticity.

 

Yield: 4 servings


US                  US (half)   Metric              Ingredients

166 fl oz      83 fl oz        4.9 l         water

28.8 fl oz     14.5 fl oz     850 ml         meat (beef in Tsarist era, beef or pork in Soviet era)

30 fl oz        15 fl oz        900 ml         whole grains: oat groats, rye berries or pearl barley

44 fl oz        22 fl oz        1300 ml       sauerkraut

 8 oz            4 oz             115 g              flour

2 large         1 large         2 large         onion, chopped

to taste             to taste            to taste            salt

to taste        to taste            to taste         black pepper, ground

2-4 each       1-2 each          2-4 each         bay leaf

 

Procedure

1.      Cut the meat into 1 inch (2.5 cm) pieces.

2.      Cut the onions into ½ inch pieces.

3.      Put the water into a large pot.

4.      Mix the flour with a little cold water to make a thin paste, add to the pot.

5.      Add all of the other ingredients.

6.      Bring to a boil, lower the heat and simmer for 3 hours.

 

Borscht (Beet Soup), Russian Army, 1900

Ingredients and procedure are as for Shchi, except for half of the sauerkraut substitute beets. The total amounts of sauerkraut and beets are given below.

 

U.S.             U.S. (half)   Metric         Ingredients

22 fl oz        11 fl oz        650 ml         sauerkraut

22 fl oz        11 fl oz        650 ml         beets: boiled, peeled, and chopped or grated


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