The most delicious and nutritious Ukrainian borscht is borsch with duck broth. Read how to cook it in a step-by-step recipe with a photo. Video recipe.
Ukrainian borsch on duck broth is incredibly aromatic, rich and tasty, and duck meat is tender and soft. Borsch with duck is practically no different than borsch with other meat broth. Perhaps only the duck needs to be boiled longer to become soft, because meat is tougher than pork, beef or chicken. For this reason, you will have to tinker with borscht longer, but the result will be worth it.
Thanks to long-term cooking, the broth turns out to be more rich and strong. In addition, borscht in duck broth is very useful for the body. Duck fat is considered healing, and it turns into broth during the cooking process. The taste range of this borscht is somewhat similar to hunting soup or game soup, because it has a very different taste from other borscht recipes.
You can cook a broth from a whole carcass, and use only part of the meat for borscht, and make another dish from the rest. For example, make navy-style noodles, stuffed pancakes, meat dumplings, use for salads and snacks. The rest of the products for borscht can be used those that are most accustomed to: potatoes, beets, carrots, onions, tomato paste. In the summer season, the dish can be complemented with fresh tomatoes and paprika. Some housewives like to put beans and other products in the stew.
- Caloric content per 100 g - 90 kcal.
- Servings - 6
- Cooking time - 2 hours 30 minutes
Ingredients:
- Duck - 1 carcass (half of the boiled carcass is used for another dish)
- Vegetable oil - for frying
- Beets - 1 pc.
- Greens (any) - several branches
- Potatoes - 3 pcs.
- Carrots - 1 pc.
- Tomato paste - 2 tablespoons
- White cabbage - 200 g
- Ground black pepper - a pinch
- Allspice peas - 2 pcs.
- Bay leaf - 2 pcs.
- Salt - 1.5 tsp or to taste
- Onions - 1 pc.
Step-by-step cooking of Ukrainian borscht in duck broth, recipe with photo:
1. Wash the duck, scrape the rind with an iron sponge to remove the black tan. Cut the carcass into comfortable chunks and send to the pan. Add the peeled onion, cover the food with water and cook on the stove. After boiling, remove the foam, tighten the heat and cook under a closed lid for 1.5 hours. At the end of cooking the borscht, remove the onion from the pan. It is necessary that it only give away taste, aroma and benefit.
2. Peel the beets and carrots, wash and grate on a coarse grater. Put the pan on the stove, add vegetable oil and heat. Send the grated vegetables into it, pour in a few ladles of the broth that is being cooked, and simmer the vegetables over medium heat under a lid for 15-20 minutes.
3. Place diced potatoes and stewed beets and carrots in the broth. Add bay leaves and allspice peas. Cook the borscht for 15 minutes.
4. Thinly chop the cabbage into strips and send to the borscht.
5. Add tomato paste to a saucepan, salt and pepper.
6. After 10 minutes of boiling Ukrainian borscht in duck broth, add finely chopped greens. You can also pass a few cloves of garlic through the press. Boil the dish for 3 minutes and remove the pan from the heat. Leave the borscht to infuse under the lid for half an hour and serve it at the dinner table.
See also a video recipe on how to cook Prokhorov borscht with homemade duck.
