Duck borscht turns out to be very tasty. The principle of cooking is slightly different from the usual borscht. Duck meat, pre-fried, is laid at the very end.
Ingredients:
- 1.5 liters of water;
- 2 potatoes;
- Bay leaf;
- 5 black peppers;
- 1 ripe tomato
- spice;
- 250-300 g duck breast;
- 150 g cabbage;
- citric acid on the tip of a knife;
- 1 onion;
- a bunch of parsley;
- 1 carrot;
- 300 g of beets;
- 20 ml tomato paste;
- a couple of garlic cloves.
Preparation:
- Beets must be thoroughly washed and filled with hot water. Cook it until tender. After that, the water should be drained, but not poured out, it will still be needed.
- The cabbage should be finely chopped. In a separate saucepan, boil water and send the cabbage there.
- The potatoes must be peeled and cut into medium cubes. Add it to the cabbage.
- Beets should be peeled. Put the peel from it in a saucepan where it was boiled. Cut the peeled beets into thin strips.
- Pour vegetable oil into the pan and fry the beets for 3-5 minutes. It will be even better if you fry with duck fat.
- Then add the beets to the broth. Pour citric acid there. Because of her, the borscht will turn out to be sour. Instead of citric acid, you can add a small spoonful of lemon juice. You should also salt the borscht to taste and, if necessary, add spices and bay leaves.
- Fry chopped carrots and finely chopped onions in sunflower oil. Add tomato paste to them and continue frying for a few more minutes. Send the frying to the pan.
- Cut the meat into small pieces and fry them in a pan. Top with finely chopped tomato and salt a little. Fry for another couple of minutes.
- Place the cooked meat in a saucepan. The leftover water from the beets will help give the borsch a rich color, so you can add a little broth if desired. Then it remains to chop the herbs and garlic. Send everything to borscht.
- The dish is ready. It should be infused for a couple of hours. Borscht should be served hot with sour cream and garlic.
