Borscht with duck recipes. How to cook duck borscht. You may also be interested in

1. The whole duck does not have to be used. On the contrary, it is rational to cut up the bird carcass, leaving the tender fillet for baking, and put the legs and wings in borscht. In addition, for the broth it is enough to determine the duck carcass from scraps of flesh, neck, heart or stomach. If the duck is not particularly fatty, then also add the skin to the broth. If there is a lot of fat, like mine, then separate it from the carcass in places where it accumulates when cutting the duck.
Place the prepared duck pieces into a cooking pan and add the peeled onion, bay leaf and peppercorns.

2. Fill the meat with drinking water and put it on the stove to cook. After boiling, reduce the temperature to low and continue cooking the broth for about 1 hour.

3. Meanwhile, peel the beets and carrots and grate them on a coarse grater. Place the frying pan on the stove, pour in vegetable oil and heat. Place the carrots and beets into the frying pan, pour in vinegar, several ladles of the broth in which the duck is cooked and simmer covered over low heat for 20 minutes.

4. Stir the beets several times and add broth if necessary.

5. By this time you will have the broth ready, so add peeled potatoes and cut into medium pieces into it.

6. Boil the potatoes for 15 minutes and add the stewed beets and carrots to the pan.

7. Next add shredded white cabbage.

8. Add tomato paste to the pan. Season the borscht with salt and ground pepper.

9. Boil the borscht for another 7-10 minutes and remove the boiled onion from the pan. She gave her taste, aroma and benefits to the dish. Then add finely chopped herbs, which can be used fresh or frozen. Boil the borscht for 5 minutes and remove it from the stove. Wrap in a warm blanket and leave to infuse for 20-30 minutes. Serve it at the table with garlic dumplings, black bread with mustard, lard and garlic.

Watch also the video recipe on how to cook duck borscht.

Recipe for real Ukrainian borscht with duck. Duck borscht: recipe with photo.

Cooking time - 2-2.5 hours.

Calorie content per 100 g - 200 kcal.

The broth made with duck meat is richer and stronger than with chicken. For this reason, it is perfect for borscht. You will have to tinker longer with its preparation, because duck meat takes a relatively long time to cook. But the result is worth it.

Duck fat, which turns into broth during cooking, is considered healing. It’s no wonder that the Chinese love duck meat first courses.

For example, in the Chinese province of Funjian, duck broth is considered almost a national dish. True, it is prepared according to tradition - it is simmered all night on the stove and various hot herbs and spices are always added.

In Slavic cuisine, such a number of hot seasonings are rarely used, and not everyone likes them. But the whole family will surely appreciate real Ukrainian borscht with duck.

To prepare it you will need the following products:

400 g duck meat,
3-4 potatoes,
onion,
carrot,
1 small beet,
3 ground tomatoes,
1-2 bell peppers,
hot pepper pod,
tablespoon of tomato paste,
a head of cabbage, weighing about 1 kg,
salt,
vegetable oil,
a little greenery
peppercorns,
Bay leaf.

Before, how to cook duck borscht, you need to prepare the duck meat. Chop the duck carcass into portions. For borscht, it is best to set aside the giblets, wings, and neck. The rest of the parts are fine.

Place the prepared duck pieces in a saucepan. Fill with cold water and send to the stove to cook. After boiling, skim off the foam, reduce heat and simmer for about an hour and a half until the meat is soft.

You can also put a whole head of peeled onion in the broth along with the meat. This will make it more fragrant and beautiful (eat and lose weight info). After cooking, the onion will need to be removed and thrown away.

While the broth is cooking, you can prepare the vegetables. Moreover, you will need a lot of them for borscht. First, chop the peeled onion into cubes. Peel the carrots and beets and grate them. Cut the pepper into strips.

Fry all the vegetables in a frying pan in oil. This needs to be done in stages: first brown the onion, then add carrots, beets and peppers to it.

At the end, add a tablespoon of tomato paste and simmer everything for about 10 minutes. Then turn off the heat and leave the vegetables for now.

Peel and cut the potatoes. When the meat is cooked, add it to the pan. Chop the cabbage.

After the potatoes have cooked for 5-7 minutes, add the cabbage to the broth. Pass the tomatoes through a meat grinder. You can take them instead. Pour it into the pan.

Next add the vegetables from the pan. Add salt to taste. Add bay leaf and peppercorns. Cook until the vegetables are done. The cabbage in the borscht should be crunchy, so do not overcook it. Then turn off the heat and let the borscht brew for a while.

Transfer to plates. You can add sour cream to this dish according to your taste.

You may also be interested in:

Vegetable soup with chicken

Green borscht with nettles

Chicken broth soup with green peas

Have you ever eaten rich and delicious duck borscht? If it hasn't happened yet, then it's time to fix it. This dish has a very rich and deep taste. And what a aroma floats around the apartment! Borscht in this version may well become a frequent guest on your table! It is prepared in the same way as similar dishes made from other meats. Is it possible that duck cooks a little faster than, for example, pork or lamb!

A few simple tips that will help make borscht wonderful:

use a piece of duck along with the bone, and after cooking, remove the meat and separate it into fibers - the broth will be more rich;
add greens in the last 20-25 minutes of cooking so that they retain their flavor;
cook the meat for at least 50-60 minutes, only then add vegetables, so that by the end of cooking all ingredients are cooked equally;
Serve this borscht with sour cream - your loved ones will definitely appreciate your efforts!

If you love cabbage soup and cook it often, then check out the other recipes I presented. You may like, or.

Ingredients:

duck with bone - 400 g;
cabbage - 250 g;
potatoes - 4-6 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
beets - 1 pc.;
salt - 1-1.5 tbsp. l.;
vegetable oil - 2-3 tbsp. l.;
bay leaf - 1 pc.;
water - 2.5 l.

As always, we start preparing the first course by cutting the meat, in this case the duck. I won’t chop my piece, but simply rinse it under the tap, then place it in a saucepan with the required amount of water and put it on medium heat. I advise you to do the same!

By the way, you can then take out a piece of meat and remove the bone!

When the liquid boils, be sure to remove the foam that has formed on the surface. Cook the duck for about an hour. To avoid getting bored, let's start preparing the vegetables :)

Wash the carrots and cut off the ends on both sides. Grind the vegetable using a coarse grater. The onion, in turn, is peeled and finely chopped. Combine the vegetables in a small frying pan, add vegetable oil (half of the previously measured amount) and fry until soft.

We do the same with beets. Peel the skin, trim the ends and chop the peeled vegetable using a coarse grater. Fry in the remaining oil.

Shred the required amount of cabbage. When the right moment comes, add it to the meat boiling in the broth.

We are waiting for the cabbage to boil. Meanwhile, peel and chop the potatoes into small pieces. After the cabbage soup boils, add the chopped potatoes into the broth.

Remove the bone from the previously removed piece of meat. We tear the meat into fibers or finely chop it. Add to the boiling broth.

Following the rest of the ingredients, add the fried onions and carrots to the pan.

Salt the almost finished dish to your taste.

Dip the beets into the borscht.

Today I want to start my story about the best place in the world, the most beautiful, richest, most soulful place on Earth, about my beloved Crimea.

The mere mention of this word “Crimea” makes those who were with us smile from pleasant memories, and those who were not dream and say “well, we’ll definitely go someday!”

My story is not of a traveler, but of a local resident, and I will tell not only about those places of Crimea that are booming far beyond its borders, but about those places that tourists rarely visit, but that is where the soul of Crimea, the best place in the world, is located!

Today a few words about my native heart of Crimea. My native Belogorsky and Nizhegorsky districts are located almost in the center of our peninsula, we don’t have beaches, but we do have the unreal, beautiful White Rock.

Anyone who has seen it once will not forget. In spring, our places are fields shimmering with all shades of green without end and edge and blooming gardens. In summer, these are fragrant meadows in bloom, yellow, red, purple and sweet cherries, the best in Crimea. In autumn these are the fragrant, most delicious apples in the world, ruby and golden leaves of trees. And winter is a time of winds and sleepy valleys, promising a new harvest in the new spring! Our region is famous for its gardens and flower beds. Just listen to the names of our villages: Aromatnoye, Malinovka, Vishennoye, Strawberry, Pasechnoye, Yablochnoye, Kizilovka, Tsvetochnoye, and, of course, Crimean Rose! Everyone will understand what is what, and we have something to enjoy! For all this wealth, thanks to our Crimean sun, magical climate, fertile land.

We have very hardworking people, thanks to whom millions of tourists in Crimea every season, and many residents of Russia can feast on Crimean berries and fruits! They say that this year, during the season in Moscow, Crimean cherries were the most delicious and were in great demand. So, dear Muscovites, perhaps you have tried the cherries grown in my homeland.

Another fabulous gift from our fields is aromatic herbs. You can buy sage, thyme, rosemary in the store, or you can grow it yourself, or collect it in the meadows in your neighborhood. And collect magical fragrant lavender from an abandoned field. It is here that you can make your dream come true and see a field of blooming lavender! We really hope that the fields will not remain abandoned for long, and once again Crimean lavender will thunder throughout the world!

We also raise ducks, chickens, and geese, which, thanks to our magical climate and environmentally friendly cultivation, are of exceptional quality. For now you can only try them in Crimea, so my advice to you is to come to us and you will see for yourself, Crimea is the best place on earth!

Thanks to the best products, the cuisine of Crimean housewives is very diverse and tasty. Such an abundance of wonderful products inspires me to be creative in the kitchen. I would like to show everyone how good and tasty it is in Crimea. That's what I'll try to do!

Today I will treat you to delicious Crimean borscht, made from our best freshest products and the most delicious real duck! By the way, they say that duck meat is the healthiest meat, especially for men!

All products for borscht are grown in Crimea, everything except Mistral products. It's all of wonderful quality. I only use it.

Help yourself to borscht, cook it at home. And I’ll cook something else and tell you about the best place in the world!

Duck borscht

“Borscht with duck is the same as regular borscht, but only with duck broth,”- this is what many people think when they are going to cook it for the first time.

Not so! Recipe duck borscht is quite different from the classic borscht recipe: it contains neither potatoes nor tomatoes. Used instead of tomatoes red wine vinegar. The borscht turns out excellent.

DUCK BORSCH RECIPE

NECESSARY:

1 duck (approx. 1.7 kg)
800 ml duck broth
Celery root
1 medium carrot
3 onions
300 g cabbage
1 small beet
3 tablespoons red wine vinegar
1 bunch of dill
Salt
Pepper

BY THE WAY: Shred the cabbage, cut the vegetables (except 1 onion and beets) into large cubes.

HOW TO COOK:

1. Cut the duck into quarters and, together with vegetables (except beets and cabbage) and 1 onion, place in a deep saucepan or duck pot.

2. Add 1 tsp. salt, add broth and cook for about half an hour. Be sure to remove the foam.

3. At this time, peel the rest of the onion and chop finely, cut the beets into thin cubes.

4. Remove the duck, remove the boiled onion, remove the fat from the surface of the broth and fry the onions and beets on it. Send into broth.

5. Add cabbage and cook for another 10 minutes.

6. At this time, remove the skin from the duck, remove the bones and cut the meat into large pieces. Add salt to taste, pepper and vinegar.

7. Place the meat in the soup and keep the pan on the fire for another 5 minutes to warm it up. Place dill and sour cream on a plate when serving.

BY THE WAY: In the Czech Republic, this borscht is usually served with a glass of beer or a glass of vodka.

Recipe for real Ukrainian borscht with duck. Duck borscht: recipe with photo.

Cooking time- 2-2.5 hours.
Calorie content per 100 g- 200 kcal.

Borscht made with duck broth turns out rich, very tasty and healthy for the body. Duck fat, which turns into broth during cooking, is considered healing. It’s no wonder that the Chinese love duck meat first courses.

In Slavic cuisine, such a number of hot seasonings are rarely used, and not everyone likes them. But the whole family will surely appreciate real Ukrainian borscht with duck.

To prepare it you will need the following products:

400 g duck meat,
3-4 potatoes,
onion,
carrot,
1 small beet,
3 ground tomatoes,
1-2 bell peppers,
hot pepper pod,
tablespoon of tomato paste,
a head of cabbage, weighing about 1 kg,
salt,
vegetable oil,
a little greenery
peppercorns,
Bay leaf.

Fry all the vegetables in a frying pan in oil. This needs to be done in stages: first brown the onion, then add carrots, beets and peppers to it.

At the end, add a tablespoon of tomato paste and simmer everything for about 10 minutes. Then turn off the heat and leave the vegetables for now.

Peel and cut the potatoes. When the meat is cooked, add it to the pan. Chop the cabbage.

After the potatoes have cooked for 5-7 minutes, add the cabbage to the broth. Pass the tomatoes through a meat grinder. You can take them instead. Pour it into the pan.

Transfer to plates. You can add sour cream to this dish according to your taste.

Duck borscht turns out to be very tasty and filling. Served hot with sour cream, herbs and fresh bread.

Duck (part of the carcass) 800-900 grams
Potatoes 350 grams
Cabbage 500 grams
Onion 1 piece
Carrot 1 piece
Beetroot 1 piece
Tomato juice 1 glass

or tomato paste 2 tbsp

Bell pepper 1 piece

Salt, ground black pepper To taste

Vegetable oil 2 tbsp. spoons

for frying vegetables

Greens To taste

Sour cream To taste

Prepare the duck and vegetables for the borscht.

I usually use meat bones from which I cut meat for main courses, back, neck and offal. This amount is enough for good borscht. If you want to cook a fattier first course, add the lower part of the back and legs. For the broth: place the meat only in cold water, bring to a boil and cook for at least an hour. Add a bay leaf.

Prepare vegetables for roasting. Cut beets, carrots, onions and bell peppers into thin strips.

Place the vegetables in a frying pan with heated oil. Fry until half cooked, then pour in tomato juice or tomato paste diluted with water. Simmer until done.

Prepare cabbage and potatoes. Shred the cabbage and cut the potatoes.

Add potatoes and cabbage to the prepared broth. Cook for 15-20 minutes. Salt the borscht to taste.

Season the borscht with frying. Cook for a couple more minutes and turn off. Let the borscht brew for 30-40 minutes. Serve with sour cream and herbs. Have fun!

Probably only Ukrainian Jews prepare such delicious borscht. Jewish cuisine is distinguished by its sweetness. Borscht is also sweetened with dried fruits and sugar. There are recipes for borscht without beets (closer to cabbage soup) or without cabbage, but with beets (Western Ukraine).

Ingredients for borscht:

Naturally, we won’t cook the whole duck. We will cut off the breast and legs for other dishes. We'll also cut off the fat for dressing. Chop the rest, add 3 liters of water and let it cook. Don’t forget to remove the foam, add bay leaves and peppercorns, reduce the heat, and cook with the lid ajar until the meat is cooked. The time depends on the age of the duck. My country duck had to be cooked for 2 hours.

We will also need:

5 potatoes

250ml tomato juice. In summer you can take fresh tomatoes.

Half a head of cabbage

1 sweet bell pepper (I already chopped frozen)

1 beet

1 onion

1 carrot

8-10 pcs. dried prunes

Green onions and herbs

Salt

Preparation

While the broth is cooking, prepare the vegetables. Cut the potatoes into cubes. Cabbage, carrots and beets - in small strips. Chop the onion. Let's soak the prunes.

Pour hot broth over the beets, we can add a little vinegar if we like more sour borscht. I added a tablespoon of vinegar.

Finely chop the duck (or goose, if available) fat. Fry it until cracklings are formed. We collect the cracklings, fry the onion in fat, then add pepper to it. In summer, you can add peeled and roughly chopped tomatoes. Add chopped prunes. Stirring, simmer for 3 minutes.

Remove the finished meat from the broth, and add carrots and beets to the broth. Let them boil and after 5 minutes add the potatoes and cabbage. Vegetables are cooked for 10-15 minutes. Remove the meat from the bones and, if necessary, cut into smaller pieces.

Add dressing and meat to the borscht. Pour in the tomato juice, add salt, and we can add your favorite spices. Let it cook for 3 minutes. Sprinkle with herbs. Like any borscht, Jewish borscht will taste better when it steeps a little.

Bon appetit!

Duck borscht “Borscht with duck is the same as regular borscht, but only with duck broth,”- this is what many people think when they are going to cook it for the first time.

Not so! Recipe duck borscht quite different from the classic borscht recipe: it contains neither potatoes nor tomatoes. Used instead of tomatoes red wine vinegar. The borscht turns out excellent.