Borscht with Duck and Mushrooms
⏳ Time
45 minutes
🥕 Ingredients
16
🍽️ Servings
6
Description
Borscht with Duck and Mushrooms
Ingredients
- Duck Breast - 2 pieces
- Frozen White Mushrooms - 4 pieces
- Beetroot - 1 piece
- Carrot - 2 pieces
- White Cabbage - 17.6 oz
- Potato - 2 pieces
- Onion - 1 piece
- Garlic - 2 cloves
- Baking Tomatoes - 1 piece
- Thyme - 6 sprigs
- Apple Cider Vinegar - 1 tablespoon
- Vegetable Oil - 2 tablespoons
- Shallot - 1 piece
- Celery stalk - 2 pieces
- Bay leaf - 1 piece
- Spices - 4 pieces
Step by Step guide
Step 1
Thaw the porcini mushrooms on the top shelf of the refrigerator. The ideal option is to use fresh ones.
Step 2
Coat two celery stalks, one shallot, and one carrot with olive oil and roast them whole in a preheated oven at 356°F for 30 minutes. You can skip this step and simply boil the breast in water, or use your method, but this way of preparing the broth gives a very aromatic result.
Step 3
For the duck broth, place two duck breasts (can be replaced with legs) in cold water and bring to a boil. Skim off the foam and add the roasted vegetables, bay leaf, and allspice.
Step 4
Cook for an hour, and after an hour, add a mushroom broth cube (if desired, you can either omit it or soak dried porcini mushrooms and add their infusion to the broth), and cook for another half hour.
Step 5
After that, strain the broth and cool it in the refrigerator for about 2 hours. Skim off the fat with a slotted spoon.
Step 6
Slice the onion into half rings, and cut 1 carrot and beetroot into matchsticks (the ideal size is like a matchstick).
Step 7
In vegetable oil, sauté the onion with the carrot over medium heat until golden brown, about 5–7 minutes, stirring constantly. Add the beetroot and apple cider vinegar and simmer for another 10 minutes.
Step 8
Then add the canned tomatoes and simmer for 10 minutes.
Step 9
In a separate pan, heat vegetable oil and sauté the coarsely chopped mushrooms with fresh thyme (set aside 4 sprigs for garnish) over high heat until golden brown.
Step 10
Bring the volume of the broth to 2.5 liters with water or mushroom broth.
Step 11
Heat the broth and, bringing it to a boil, add the diced potato and mushrooms and cook for about 10 minutes.
Step 12
Add the vegetable mixture and bring to a boil, then add finely shredded cabbage (about half a medium head). At this stage, you can also add beet greens (if available) and finely chopped garlic.
Step 13
Cook for 10 minutes.
Step 14
Meanwhile, slice the boiled duck breasts into strips and add them to the soup 2–3 minutes before it is done.
Step 15
Turn off the heat and let it sit for 30 minutes.
Step 16
Serve with fresh garlic, sprinkled with fresh thyme.
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