Potage Bortsch

Name: Potage Bortsch
Ingredients: the white part of two leeks; one carrot; two onions; one small white firm cabbage; one stick of tender white celery; a little parsley; two red beetroots; a quart of good light consomme; two tablespoonfuls of the juice of grated beetroot; one bunch of fennel; one of sweet marjoram; two pounds of fat breast of beef; a half-roasted duck

From A second Dudley book of cookery and other recipes, 1914

Serve with small rounds of light pastry and cream.

Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 8. The excerpt below is the record exactly as published.

POTAGE BORTSCH riJJT as a julienne the white part of two leeks, one carrot, two onions, one small white firm cabbage, one stick of tender white celery, a little parsley and two red beetroots. Set the whole to stew gently in butter for fifteen or twenty minutes. Moisten with a quart of good light consomme, or veal and chicken stock. To two tablespoonfuls of the juice of grated beetroot add one bunch of fennel and one of sweet marjoram, two pounds of fat breast of beef, and a half-roasted duck

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