Very tasty and satisfying, it turns out not quite an ordinary borscht - borscht made with duck broth. This aromatic and hearty first course will impress anyone, even the most sophisticated gourmets.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Ukrainian borscht is one of the brightest dishes of Ukrainian cuisine. This traditional food has become widespread in the national cuisines of other nations, like the Poles, Romanians, Lithuanians and Moldovans. The main component of any borscht is beets. It creates the color, taste and aroma of the dish, and therefore the dish belongs to vegetable soups. In addition, it has a lot of varieties and methods of preparation. It is prepared differently in each region, and the difference lies in the type of broth and the set of vegetables. Today we will cook a special Ukrainian borsch with homemade duck, which will add an interesting taste to the meal.
The recipe itself is no different from the classic recipe, only due to the use of duck broth, borscht has a completely different taste and aroma, which is very different from its other types. With poultry, the flavor of the soup is closer to hunting game soups. Such a hearty and "savory" borscht can often be found in Ukrainian villages or among summer residents. Although city admirers of duck do not deny themselves such pleasure. Because borscht cooked in duck broth is a real delight.
- Caloric content per 100 g - 80, 4 kcal.
- Servings - 6
- Cooking time - 1 hour 30 minutes
Ingredients:
- Duck - 0.5 carcasses
- Beets - 1 pc.
- Potatoes - 2-3 pcs.
- Cabbage - 250 g
- Carrots - 1 pc.
- Onions - 1 pc.
- Garlic - 2 cloves
- Tomato paste - 2 tablespoons
- Salt - 1 tsp
- Ground black pepper - a pinch
- Bay leaf - 3 pcs.
- Table vinegar 9% - 1 tablespoon
- Allspice peas - 4 pcs.
- Greens (loving) - a bunch
Cooking duck borscht:
1. The duck does not need to be used entirely. On the contrary, it is rational to cut the poultry carcass, leaving the tender fillet for baking, and put the legs and wings into the borscht. In addition, for broth, it is enough to determine the duck skeleton from scraps of pulp, neck, heart or stomach. If the duck is not particularly oily, then send the skin to the broth as well. If there is a lot of fat, like mine, then in places where it accumulates, separate it from the carcass when cutting the duck. Dip the prepared duck pieces into a cooking pot and add the peeled onion, bay leaf and peppercorns.
2. Fill the meat with drinking water and place on the stove to cook. After boiling, reduce the temperature to minimum and continue to cook the broth for about 1 hour.
3. Meanwhile, peel the beets with carrots and grate them on a coarse grater. Put the pan on the stove, add vegetable oil and heat. Send the carrots and beets to the pan, pour in the vinegar, a few ladles of the broth in which the duck is boiled and simmer under a lid over low heat for 20 minutes.
4. Stir the beets several times and add broth as needed.
5. By this time you will have the broth ready, so put your peeled and medium-sized potatoes in it.
6. Boil the potatoes for 15 minutes and place the stewed beets with carrots in the pan.
7. Next, place the chopped white cabbage.
8. Add the tomato paste to the saucepan. Season the borsch with salt and ground pepper.
9. Boil the borscht for another 7-10 minutes and remove the boiled onion from the pan. She gave the dish her taste, aroma and benefits. Then add finely chopped greens, which can be used fresh or frozen. Boil the borscht for 5 minutes and remove it from the stove. Wrap with a warm blanket and leave to infuse for 20-30 minutes. Serve it with garlic donuts, black bread with mustard, bacon and garlic.
See also a video recipe on how to cook duck borscht.
