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Potage Bortsch

Name: Potage Bortsch
Yield: 4 servings
Ingredients: 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; butter

From Soyer's standard cookery, 1912

Serves 4

Presented as published in 1912. 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

Nutrition per serving

29Calories

2 gProtein

6 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories29 kcal

Protein1.6 g

Carbohydrates6.2 g

Fiber3.1 g

Sugars4.4 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium62 mg

Potassium360 mg

Calcium45 mg

Iron0.7 mg

Magnesium19 mg

Phosphorus40 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C7.7 mg

Vitamin A138 mcg

Vitamin E0.1 mg

Vitamin K53 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate40 mcg

Choline2.9 mg

Caffeine0 mg

Water107 g

Estimated from matched ingredients across 4 servings.

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

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