867 Potage Bortsch Koop


Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Finely shred 350 g (13 oz) carrot, 250 g (9 oz) leek and 80 g (3 oz) each of onion and celery; stew together with 60 g (2 oz) butter and without colour. Add litres (3 pt or U.S. cups) White Bouillon, a bouquet of fennel and marjoram, 650 g (1 lb 7 oz) raw flank of beef cut in dice and 4 chickens’ necks cut in pieces; bring to the boil and allow to simmer very gently until cooked.

Pass the soup through a clean cloth and add 50 g (2 oz) grated raw beetroot to the liquid; bring it to the boil and simmer for a further 15 minutes. Finally pass the soup again and serve accompanied with small hot patties filled with Gratin Forcemeat, and small Galeties of Kache of Buckwheat.