Cut into Julienne 300 g (11 oz) beetroot, 200 g (7 oz) each of leek and white-heart cabbage, 80 g (3 oz) onion, 50 g (2 oz) celery and 1 parsley root; stew together in a pan with 80 g (2½ oz) butter and without colour.
Add 1¾ litres (3 pt or 7½ U.S. cups) White Bouillon, 1 dl (3½ fl oz or ½ U.S. cup) juice prepared from grated beetroot, a small bouquet of fennel and marjoram, 750 g (1 lb 10 oz) blanched flank of beef and a small half roasted duck; simmer gently until cooked.
Remove the beef and duck; discard the bouquet and finish the soup with 1 tbs essence of Gribouis, 2 tbs beetroot juice and 4 tbs chopped blanched fennel and parsley. Cut the beef into small dice and the breast of duck into small slices and add those to the soup together with 10 grilled and skinned chipolatas. Serve a sauceboat of sour cream separately.