Potage Bortsch Polonais (Polish Bortsch, a Russian Soup)

Ingredients

• 300 grammes beetroot
• 2 leeks
• 1 medium onion
• 200 grammes cabbage
• 1 root of parsley
• 1 stick of celery
• butter
• 1 litre and three-quarters Consommé blanc
• 5 spoonfuls grated beetroot juice in all (3 for the moistening
• 1 small bouquet of fennel and marjoram
• 750 grammes brisket of beef
• 1 very small duck
• 1 spoonful essence of gribouis
• half a spoonful fennel and parsley
• 10 chipolata sausages
• sour cream

Instructions

1. Cut the beetroot, leeks, onion, cabbage, parsley root and celery into a julienne.
2. Sweat gently in butter.
3. Moisten with 1 litre and three-quarters of Consommé blanc and 3 spoonfuls of grated beetroot juice.
4. Add the bouquet of fennel and marjoram, the blanched brisket of beef and the half-roasted duck, and cook gently.
5. Cut the beef in dice and the breast of the duck in escalopes.
6. Finish the soup with 1 spoonful of essence of gribouis, 2 spoonfuls of grated beetroot juice, and half a spoonful of chopped and blanched fennel and parsley.
7. Grill the chipolata sausages and skin them.
8. Return the beef, the duck escalopes and the sausages to the soup.
9. Serve a sauceboat of sour cream separately.