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Video: Borscht With Duck - A Recipe With A Photo Step By Step. How To Cook Duck Borscht?
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Rich borscht can also be made from duck broth, using parts of such a bird to get it. Do not forget to serve sour cream with borscht!
Ingredients
Duck (parts) - 500 g
Water - 2 l
Potatoes - 1 pc.
Sauerkraut - 300 g
Carrots - 1 pc.
Beets - 1 pc.
Bulb onions - 1 pc.
Bay leaf - 2-3 pcs.
Salt - 0.5 tsp
Garlic - 2 cloves
- 56 kcal
- 1 hour 40 minutes
- 1 hour 40 minutes
Photo of the finished dish
Step by step recipe with photo
If you have duck pieces and are choosing what to cook for lunch as hot, then create a duck borscht, especially if you have sauerkraut available. Fatty duck broth goes well with the sourness of sauerkraut. Moreover, serving such hot with low-fat sour cream on the table, be prepared for the fact that many will ask you for supplements, so cook two servings per person at once.
You can use any part of the duck carcass to create the dish, but I have defined a frame, neck and back for it so that the borscht does not turn out to be too fat. Duck meat needs to be cooked for at least 1.5 hours for it to become soft, so the borscht itself will be ready in 2 hours.
If you like this first with beans, then you can additionally purchase a jar of canned beans, white or tomato, and add it just before the end of cooking in the pan. Borscht and dill, parsley, and other spicy herbs will perfectly complement.
So, get the ingredients you need ready and start cooking!
Rinse duck parts in water, put in a saucepan and pour 2 liters of water. Place the container on the stove and bring the liquid to a boil, remove the resulting foam with a slotted spoon and reduce the heat to medium. Cook for about 1.5 hours. Then remove the pieces from the broth, peel off the meat and return to the pot.
Peel potatoes, carrots and onions, rinse vegetables in water. Cut the potatoes into medium cubes, the carrots and onions into small cubes. Add all slices to broth, add salt. Boil for 15 minutes.
Peel the beets, rinse and grate with a fine mesh. Set aside part of the grated mass - add it 5 minutes before the dish is ready so that the borsch does not lose its color. Place the beetroot mixture in a saucepan and cook for about 10 minutes.
Rinse the sauerkraut, add it to the container along with the bay leaves.
After the cabbage, immediately add the rest of the beet mass. Roast the dish for another 5 minutes and turn off the heat. Peel the garlic cloves and press them into a container, cover the pot and let the borscht brew for about 10 minutes to absorb the garlic flavor.
Now the dish is completely ready and you know how to cook duck borscht!
Pour hot into bowls and serve with sour cream to the table.
Enjoy it!
