This is a favorite soup in Russia, and is very easily prepared.

Take one pound of forcemeat, make into small balls, and fry a golden brown. Mince the heart of a cabbage and two large onions and fry in butter or suet. Add the vegetables to three pints of stock, thicken with two ounces of flour, and flavor with salt, pepper, and parsley. After cooking one hour add the balls of forcemeat and one small glass of tarragon vinegar before serving.