Borsch

Ingredients

• a piece of brisket of beef
• a piece of smoked bacon
• two quarts of broth
• raw beetroot
• onions
• quarter of a white cabbage head
• a piece of celery root
• three tablespoonfuls of raw beetroot

Method

1. 1

   Prepare a pot-au-feu with the brisket, vegetables, and blanched smoked bacon.

2. 2

   When the meat is nearly done, add minced beetroot, onions, leeks, cabbage, and celery root, frying in butter.

3. 3

   Season and moisten with broth, boiling over moderate heat.

4. 4

   Finally, add the meat and bacon cut into squares, and mix in sour beetroot juice with rasped beetroot.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 9. The excerpt below is the record exactly as published.

Borsch."'' Prepare a jiol-au-fca, with a piece of lirisket of beef, vege- tables, and a piece of smoked bacon, which has first been blanched. A\dien the meat is nearl}' done, add a mince, composed of raw beetroot, onions, leeks, quarter of a white cabbage head, and a piece of celer}- root ; fry the whole in butter on a moderate fire: then season vour vecfetables and moisten with two quarts of broth. Let the liquid boil over a moderate fire ; last of all, add the meat and the smoked bacon, cut into middling-sized squares. At the last moment, mix into the soup a little sour juice of bec'root, with three tablespoonfuls of raw beetroot

Cook this with the app: pantry check, scaling, and the assistant.