Potage Bortsch

Ingredients

• the heads of two leeks
• one carrot
• half of an onion
• four oz. of the white of cabbage leaves
• half of a root of parsley
• the white part of a stick of celery
• four oz. of beetroot
• one quart of white consommé
• two or three tablespoonfuls of the juice of grated beetroot
• two lbs. of moderately fat breast of beef
• the half of a semi-roasted duck
• one-quarter pint of beetroot juice
• twelve grilled and despumated chipolatas

Method

1. 1

   Cut vegetables and set to stew in butter.

2. 2

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

3. 3

   Cut beef and duck into pieces, finish with beetroot juice and herbs, and serve with chipolatas.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 116. The excerpt below is the record exactly as published.

POTAGE BORTSCH Cut in julienne-fashion the heads of two leeks, one carrot, half of an onion, four oz. of the white of cabbage leaves, half a root of parsley, the white part of a stick of celery, and four oz. of beetroot; set the whole to stew gently in butter. Moisten with one quart of white consommé and two or three tablespoonfuls of the juice of grated beetroot; add a small bunch of fennel and sweet marjoram, two lbs. of moderately fat breast of beef, and the half of a semi-roasted duck; set to cook gently for four hours. When about to serve, cut the breast of beef into large dice, and cut the duck into small slices; finish the soup with one- quarter pint of beetroot juice, extracted from grated beetroot pressed in linen, and a little blanched and chopped fennel and parsley. Put the beef dice and sliced duck into the soup, with twelve grilled and despumated chipolatas

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