Duck Borscht
Description
Hearty first course. My recipe. Serve the soup hot.
Instructions
- 1
Step 1
Rinse the duck backbone, back, and wings, then dry them with paper towels. Transfer the meat to a deep five-liter pot.
- 2
Step 2
Add the onion, a couple of carrots, celery root, and a whole head of garlic with the peel to the meat. Pour cold water over everything and place over high heat.
- 3
Step 3
Watch for foam to form when the water comes to a boil. Reduce the heat to medium and simmer the broth for one hour.
- 4
Step 4
Chop the remaining onion and carrot. Fry until the onion becomes translucent. I usually grate the carrot on a grater.
- 5
Step 5
When the broth is ready, remove the whole cooked vegetables and discard them, then separate the meat from the bone and return it to the flavorful broth.
- 6
Step 6
Shred a quarter of the cabbage and add it to the soup.
- 7
Step 7
After approximately 10 minutes, add the diced potatoes and fried onion with carrots.
- 8
Step 8
Let the dish simmer gently for 10-15 minutes, then add the chopped tomatoes, garlic, and dill.
- 9
Step 9
Add salt, pepper, and bay leaf to the shchi, and cook for another 15-20 minutes over medium heat.