Hot Borscht With Foie Gras And Herring Under The Coat Of Vegetables Rolls | Fine Dining Lovers

Name: Hot Borscht With Foie Gras And Herring Under The Coat Of Vegetables Rolls | Fine Dining Lovers
Total time: 180 min
Ingredients: Foie gras: 25 g; Powdered sugar: 4 g; Beef: 7 g; Garlic: 0.8 g; Watercress: 0.5 g; Onion: 5 g; Borscht Pj: 80 g; Celery broth: 30 g; Sour cream: 16 g; White bread: 6 g (white bread); Beef: 2.8 kg; Oil: 250 g; Olive oil: 50 g; Salt: 10 g; Pepper: 6 g. ground; Shallots: 100 g; Butter: 100 g; Vegetable stock: 1.5 g. dried; Beetroots: 1.6 kg; Tomatoes: 470 g; Cabbage: 160 g; Carrots: 375 g; Oil: 150 g; Salt: 5 g; Black pepper: 2.5 g. ground; Lemon juice: 200 g; Cumin: 2 g. ground; Parsley: 15 g; Sugar: 60 g; Ketchup: 105 g

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A delicious Russian food recipe revisited by the famous Russian chef Anatoly Komm, for a hot borscht soup with foie gras and sour cream

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.co.uk.

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