Re: translation assistance
- In a message dated 10/26/1999 5:50:23 PM Central Daylight Time,
> What is sold here in store is simply not the same thing as "pickledcabbage"
> we used to make and eat.We (I mean, my mother, to my husband's absolute horror) used the
grocery-store sauerkraut to make shchi, and it was OK. I'm sure it would have
been better with mama's own pickled cabbage.
(BTW, "kislaia kapusta" is the same as "sauerkraut": sauer=sour, and
kraut=cabbage, in German, of course.)
The main difference between the storebought stuff and the homemade stuff, is
that there's no vinegar added at home.
> On the other hand, I know that some people pickled whole heads of cabbageand
> used that, shredded, for cooking. This particular recipe doesn't specify,Well, that's the way a lot of old recipes that I have do it: if it's
shredded, or julienned, you don't have to cut it. They assume you know what
they mean. Unlike nice, polite, detailed modern cookbooks.
> <<My dictionary said "matchstick shaped", so I would guess it meansThat's how I do it. My mother says "solominkoi" -- "like straw," and I equate
> julienned. If I could see the end result I'd know for sure>>
it to "julienned".
> This is so interesting. I wonder why you'd throw in the flour at the end,Again, cookbooks of that kind often assume you know all about it, the way
> with no mixing into another liquid before hand. Wouldn't this result in
> lumpy bits of flour in the shchi?
they understand it, so they don't specify. I'm not sure what I would have
done had the discussion not arisen, but now it seems obvious to me that you
> add a bit of liquid to the flour and make sureYeah, where? Huh? Where?
> it is smooth before adding it to your soup.
> By the way, where is this recipe from?