Russian Bortsch
- 3 beets
- 4 branches celery
- 2 onions
- 1/4 head cabbage
- 6 leeks
- Few stems parsely
- 1 gallon consomme
- 2 glasses raw beet juice
- Pinch thyme
- Pinch marjoram
- 1 bay leaf
- 2 pound lean beef
- 1/2 duck, half roasted
- 2 frankfurters
- 1 tablespoon chopped parsley
- 4 tablespoons butter
- Salt and pepper to taste
- 1 glass sour cream
Place in a soup pot: beets, celery, onions, cabbage, leeks and parsley all cut in julienne and fry in butter. Add 1 gallon of consomme or chicken broth, 1 glass of juice of raw beets, the thyme and the marjoram, the bay leaf and let come to a boil. Skim. Add the beef already blanched, the half duck that has been half roasted and cook slowly till done.
Remove the beef and duck and cut them in julienne. Put them back with the soup, add the frankfurters already peeled and sliced very thin and a pinch of chopped parsley. Salt and pepper to taste.
Serve the beet juice and sour cream separately in a sauce bowl. Serves 6.
Remove the beef and duck and cut them in julienne. Put them back with the soup, add the frankfurters already peeled and sliced very thin and a pinch of chopped parsley. Salt and pepper to taste.
Serve the beet juice and sour cream separately in a sauce bowl. Serves 6.
Submitted by May 24, 2009
15 min
30 min
45 min