Duck Borscht
Description
A hearty first course. Simmer the duck meat for at least an hour. Add the prepared chopped vegetables. Season the soup with sautéed vegetables, cook for a couple of minutes, then turn off the heat. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare the duck and vegetables for borscht.
- 2
Step 2
I usually use meat bones from which I've cut off the meat for main dishes, along with the back, neck, and offal. This amount is enough for a good borscht. If you'd like to make a richer soup, add the lower part of the back and the legs. For the broth: put the meat only into cold water, bring to a boil, and simmer for at least an hour. Add a bay leaf.
- 3
Step 3
Prepare the vegetables for frying. Cut the beet, carrots, onion, and bell pepper into thin strips.
- 4
Step 4
Place the vegetables in a pan with heated oil. Fry until half-cooked, then pour in tomato juice or tomato paste diluted with water. Simmer until fully cooked.
- 5
Step 5
Prepare the cabbage and potatoes. Shred the cabbage and cut the potatoes.
- 6
Step 6
Add potatoes and cabbage to the ready broth. Cook for 15-20 minutes. Season the borscht to taste.
- 7
Step 7
Add the sautéed vegetables to the borscht. Cook for another couple of minutes, then turn off the heat. Let the borscht steep for about 30-40 minutes. Serve with sour cream and fresh herbs. Enjoy!