380. BORSCH, OR POLISH SOUP.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (39)
Instructions (12)
  1. Place in a good-sized stockpot a large knuckle of veal, an old hen, partially roasted and coloured, a couple of marrow-bones, one pound of stale lean bacon (trimmed and parboiled for the purpose), two carrots, two heads of celery, and two onions studded with six cloves; also a large faggot of parsley and green onions tied together with a little thyme, sweet basil, bay-leaf, and mace; then add a teaspoonful of white peppercorns.
  2. Fill the stockpot up with prepared juice of beetroot, set it upon the stove-fire to boil, and after being skimmed, let it boil gently by the side of the fire for an hour.
  3. Then add a fowl, a duck, a partridge (trussed for boiling), and six pork sausages.
  4. Observe, that the foregoing articles be not overdone, and be careful to take them up gently when they are sufficiently braized; then place them on a dish, and set them in the larder to get cold.
  5. While the stock is in preparation, peel two raw beet-roots, and shred them, also two onions and an equal quantity of the white part of two heads of celery, as if for julienne soup; fry these vegetables in a little butter of a light colour, moisten with a quart of broth from the boiling stock, and having gently boiled them down to the consistency of a demi-glace, set them by in a soup-pot in the larder.
  6. Then chop four ounces of fillet of beef with the same quantity of beef suet, add a little pepper, salt, and nutmeg, and two yolks of eggs; pound this force-meat thoroughly, and use half of it to make thirty small round quenelles by rolling them with a little flour on the table; poach these in a little broth, and having strained them upon a napkin, add them to the shred vegetables put by in the soup-pot.
  7. With the remainder of the force-meat make the same number of very small oval quenelles, which, after being rolled with flour, set in a small sauta-pan to be fried of a light colour just before dinner-time.
  8. Four hours ere dinner, cut them in halves lengthwise; take the yolks out and pound them with two raw yolks of eggs, a little grated horse-radish, chopped parsley, nutmeg, pepper, and salt; fill the eggs again with this farce, and having replaced the halves together, dip them in a beaten egg, and then roll them in bread-crumb, and set them aside to be fried at the same time as the small quenelles before mentioned.
  9. After five hours' boiling, strain off the stockpot; when every particle of fat is removed, clarify it in the usual way, and then keep the consommé boiling, in order to reduce it to the quantity required for the soup.
Beetroot Juice Preparation
  1. Procure two dozen fine beet-roots, scraped and washed; bruise them in a mortar, and place them in a large-sized earthen pan, into which throw in a pailful of water, and two pounds of bread-crumb.
  2. Cover the pan with the lid, carefully cementing it down with a paste of flour and water, in order to exclude the air; and set the pan in a moderate warm place, so as to accelerate the fermentation.
  3. Ten days will suffice to produce the desired result; on uncovering the pan it will be found to contain a bright red, acidulated liquor.
Original Text
380. BORSCH, OR POLISH SOUP. PLACE in a good-sized stockpot a large knuckle of veal, an old hen, partially roasted and coloured, a couple of marrow-bones, one pound of stale lean bacon (trimmed and parboiled for the purpose), two carrots, two heads of celery, and two onions studded with six cloves; also a large faggot of parsley and green onions tied together with a little thyme, sweet basil, bay-leaf, and mace; then add a teaspoonful of white peppercorns. Fill the stockpot up with prepared juice of beetroot,* set it upon the stove-fire to boil, and after being skimmed, let it boil gently by the side of the fire for an hour; then add a fowl, a duck, a partridge (trussed for boiling), and six pork sausages. Observe, that the foregoing articles be not overdone, and be careful to take them up gently when they are sufficiently braized; then place them on a dish, and set them in the larder to get cold. While the stock is in preparation, peel two raw beet-roots, and shred them, also two onions and an equal quantity of the white part of two heads of celery, as if for julienne soup; fry these vegetables in a little butter of a light colour, moisten with a quart of broth from the boiling stock, and having gently boiled them down to the consistency of a demi-glace, set them by in a soup-pot in the larder. Then chop four ounces of fillet of beef with the same quantity of beef suet, add a little pepper, salt, and nutmeg, and two yolks of eggs; pound this force-meat thoroughly, and use half of it to make thirty small round quenelles by rolling them with a little flour on the table; poach these in a little broth, and having strained them upon a napkin, add them to the shred vegetables put by in the soup-pot. With the remainder of the force-meat make the same number of very small oval quenelles, which, after being rolled with flour, set in a small sauta-pan to be fried of a light colour just before dinner-time. Four hours ere dinner, cut them in halves lengthwise; take the yolks out and pound them with two raw yolks of eggs, a little grated horse-radish, chopped parsley, nutmeg, pepper, and salt; fill the eggs again with this farce, and having replaced the halves together, dip them in a beaten egg, and then roll them in bread-crumb, and set them aside to be fried at the same time as the small quenelles before mentioned. After five hours' boiling, strain off the stockpot; when every particle of fat is removed, clarify it in the usual way, and then keep the consommé boiling, in order to reduce it to the quantity required for the soup. * The beetroot juice to be used in the borsch is thus made:—Procure two dozen fine beet-roots, scraped and washed; bruise them in a mortar, and place them in a large-sized earthen pan, into which throw in a pailful of water, and two pounds of bread-crumb. Cover the pan with the lid, carefully cementing it down with a paste of flour and water, in order to exclude the air; and set the pan in a moderate warm place, so as to accelerate the fermentation. Ten days will suffice to produce the desired result; on uncovering the pan it will be found to contain a bright red, acidulated liquor.
Notes
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