Potage Bortsch

Ingredients

• the heads of two leeks
• one carrot
• half an onion
• four ounces of white cabbage leaves
• half a root of parsley
• the heart of a stick of celery
• four ounces of beetroot
• six quarts of white consomme
• two or three tablespoonfuls of the juice of grated beetroot
• a sprig of sweet marjoram
• two pounds of moderately fat breast of beef
• a half of a semi-roasted duck
• one quarter pint of beetroot juice
• twelve grilled and despumated chipolatas

Method

1. 1

   Cut the vegetables and stew them gently in butter for ten minutes.

2. 2

   Moisten with consomme and beetroot juice, add marjoram, beef, and duck, and cook gently for four hours.

3. 3

   Before serving, cut the beef and duck into pieces, add beetroot juice, fennel, and parsley, and include chipolatas.

4. 4

   Serve with sour cream separately.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 17. The excerpt below is the record exactly as published.

Potage Bortsch. Cut in julienne-fashion the heads of two leeks, one carrot, half an onion, four ounces of white cabbage leaves, previously blanched, half a root of parsley, the heart of a stick of celery and four ounces of beetroot; stew the whole gently in butter for ten minutes. Moisten with six quarts of white consomme and two or three STANDARD COOKERY. 19 tablespoonfuls of the juice of grated beetroot; add a sprig of sweet marjoram, two pounds of moderately fat breast of beef, and a half of a semi-roasted duck; set to cook gently for four hours. When about to serve, cut the beef into large dice, and the duck into small slices. Put into the soup one quarter pint of beetroot juice extracted from grated beetroot pressed in linen, and a little blanched and chopped fennel and parsley. Now put in the beef and duck with twelve grilled and despumated chipolatas

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