Potage Bortsch Koop (Russian Soup)

Ingredients

• 2 carrots
• 3 leeks
• 1 medium onion
• 2 sticks of celery
• butter
• Consommé blanc and grated beetroot juice
• a bouquet of fennel and marjoram
• 750 grammes raw brisket of beef
• 4 chicken necks
• 50 grammes very red beetroot
• small hot pâtés garnished with farce gratin
• galettes de Kache

Instructions

1. Cut the carrots, leeks, onion and celery into a julienne.
2. Sweat in butter and moisten as for the Bortsch polonais.
3. Add the bouquet of fennel and marjoram, the diced raw brisket of beef and the chicken necks; this Bortsch takes no duck.
4. When the cooking is at the right point, strain the broth through a napkin; the julienne is not served.
5. Throw 50 grammes of finely sliced very red beetroot into the strained broth.
6. Boil gently for a quarter of an hour and strain again.
7. Serve separately small hot pâtés garnished with farce gratin, and galettes de Kache.