Borscht
From The new practical cookery guide, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 20. The excerpt below is the record exactly as published.
Borscht — Rich beef and duck consomme, flavoured with aromatic herbs, and coloured with fresh beetroot juice, garnished with j ulienne of beetroot, leeks, onions, parsley roots, cabbage, sauteed in butter and cooked with consomme, dice of the The New Practical Cookery Guide. 40 beef and blanched streaky bacon, and slices of smoked sausages, chopped fennel and parsley, sour cream served with it, and a plate of small croutes made of puff paste and puree of duck
Cook this with the app: pantry check, scaling, and the assistant.