Potage Sélianka (Russian Soup)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre and three-quarters Consommé à l'essence de jambon
- 200 grammes braised sauerkraut
- 1 spoonful parsley pluches
Instructions
- Have ready 1 litre and three-quarters of Consommé à l'essence de jambon.
- At the moment of serving, add a garnish of 200 grammes of braised sauerkraut and a spoonful of blanched parsley pluches.