Potage Stschy (Russian Soup)

Ingredients

• 1 small carrot
• 1 small turnip
• 2 white parts of leeks
• 1 stick of celery
• 1 root of parsley
• 250 grammes cabbage
• 250 grammes brisket of beef
• 2 litres and a half light Consommé
• 40 grammes blond roux
• 1 décilitre sour cream
• half a spoonful parsley

Instructions

1. Slice the carrot, turnip, leek whites, celery, parsley root and cabbage in paysanne.
2. Blanch and refresh all these vegetables.
3. Cut 250 grammes of brisket of beef in dice, blanch it for 10 minutes and refresh it likewise.
4. Gather the meat and the blanched vegetables in a small marmite with 2 litres and a half of light Consommé.
5. Bring to the boil and cook gently for two hours and a half to three hours.
6. About 20 minutes before serving, make the liaison with 40 grammes of blond roux.
7. At the moment of serving, adjust the seasoning and complete with 1 décilitre of sour cream and half a spoonful of chopped and blanched parsley.