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Borscht with duck
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Borscht with duck

120 min4 serv.20 февр. 2026 г.

Description

A hearty first course. Cut the duck into pieces. Pour water over it and cook to make a broth. Add potatoes and beets, as well as a sautéed vegetable mixture with tomato. Cook everything thoroughly. Season the finished borscht with herbs, ground pepper, and sour cream. Serve the soup hot. Enjoy your meal!

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the necessary ingredients. Peel and wash the vegetables.

  2. 2

    Step 2

    Step 2

    Cut up the duck and divide it into parts. Usually, the bones, heart, gizzard, and neck are used. For a richer borscht, use the duck's rear portion—it's the fattiest. The meat pieces can be used to prepare a separate main dish.

  3. 3

    Step 3

    Step 3

    Place the salted part of the carcass into cold water. Simmer the broth for at least one hour from the moment it begins to boil.

  4. 4

    Step 4

    Step 4

    Prepare the vegetables for frying. Chop them finely.

  5. 5

    Step 5

    Step 5

    Fry the beetroot in vegetable oil first, then add the onion, carrot, and bell pepper. Sauté the vegetables until half-cooked. Pour in the tomato juice and simmer for 5–7 minutes.

  6. 6

    Step 6

    Step 6

    Shred the cabbage thinly, peel and finely chop the potatoes.

  7. 7

    Step 7

    Step 7

    Add potatoes and cabbage to the ready broth. Cook for 10 minutes.

  8. 8

    Step 8

    Step 8

    Add the fried vegetables. Cook for another 10-15 minutes. Borscht is ready.