Bortsch Polonaise (a Russian Soup)

Ingredients

• 1 small duck
• 1 lb. brisket of beef
• 1 bouquet garni
• 2 cloves
• 3 fresh cup mushrooms
• 2 oz. butter
• 1 small beetroot
• 1 leek
• 1 cabbage (heart)
• 1 small piece of celery
• 1 onion
• 2 quarts clarified beef broth
• £ lb. Italian sausage
• sour cream
• seasoning

Method

1. 1

   Cook the duck in a brisk oven till tender, boil the beef in one quart of seasoned water with the bouquet.

2. 2

   Skim well.

3. 3

   Remove the fillets of the duck, cut them into dice, cut the cooked beef into similar dice, and put them in a clean stewpan with the strained broth.

4. 4

   Add the washed mushrooms, cut in dice.

5. 5

   Cut the remainder of the vegetables into fine Julienne strips and blend with the butter, pour off the fat and add the consomme, season to taste; cook gently till tender; remove the scum and fat.

6. 6

   Add this to the broth containing the meat.

7. 7

   Cook all together for another ten minutes.

8. 8

   Just before serving, incorporate one to two tablespoonfuls of sour cream and one tablespoonful of beetroot juice.

9. 9

   The sausage is cut into very thin slices and served in the soup or separately.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 121. The excerpt below is the record exactly as published.

Bortsch Polonaise { a Russian Soup). — 1 small duck, 1 lb. brisket of beef, 1 bouquet garni, consisting of fennel, marjoram, thyme, bay-leaf, carrot and parsley, 2 cloves, 3 fresh cup mushrooms, 2 oz. butter, 1 small beetroot, 1 leek, 1 cabbage (heart) 1 small piece of celery, parsley, 1 onion, 2 quarts clarified beef broth {white con- somme), £ lb. Italian sausage {cipoleta)f,sour cream, seasoning

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