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BORTSCH (Russian Soup)

Take a beetroot, a leek, a celery root, some parsley, and an onion, and shred into pieces of equal size; add a little curled cabbage cut in the same way, and fry the whole in a saucepan. When done to a nice light colour stir in three pints of good stock, and a ladleful of beetroot juice. Add a young duck which has been three parts roasted beforehand, about two pounds of slightly broiled breast of beef, and a bunch of herbs composed of marjoram, two or three dry mushrooms, a bay-leaf, and a clove. Boil gently until the duck and the beef are quite cooked, then take them out of the soup, cut up the duck in the usual manner, and cut the beef also into large dice. Then take out the herbs, skim the soup and flavour it well. Add a mixture composed of half a soup ladle of sour cream, mixed with the juice of two red and well-scraped beetroots and a good pinch of chopped and slightly boiled fennel and parsley. Add the pieces of duck and beef to the soup before serving. Probable cost, 5s. 6d.