Borscht with Brisket and Duck

Cut off all the meat from beef brisket. Use the bones left to make beef broth. Place bare bones into a deep pot, add water and bring to a boil. When water boils, skim off all the foam and reduce heat to low. Simmer for 3 hours. Add beef meat, bring to a boil again, skim any foam that appears and add salt. Simmer for another hour. Take the meat out and strain the broth. Set aside.

Wash dried porcini mushrooms under cold running water and place into a pot. Add cold water and bring to a boil. Reduce heat to low and let simmer for 2-2 ½ hours. Take the mushrooms out, wash them again and cut into strips. Strain the mushroom broth and save for other dishes, since you will not need it for this recipe.

Cut the duck into bite size pieces and add salt. Melt drawn butter on the skillet and add duck pieces. Cook on medium high heat until the duck turns golden on both sides.

Cut onion and leeks into cubes, shred beetroots, carrots, celery and parsley roots, add butter to a skillet and cook all these vegetables on medium heat until beetroot softens. Add tomato puree and stew for a couple of minutes.

In another skillet, heat butter and add all purpose flour and cook on low heat until flour becomes light yellow. Add 4 tablespoons of broth and cook for 5-7 minutes stirring constantly. Strain the mixture to get rid of any lumps.

Bring your beef broth to a boil again and add shredded green cabbage, fried duck, boiled beef and mushrooms. Cook for 30 minutes. Add stewed vegetables, flour-butter mixture, bay leaf, peppercorns, minced garlic, white vinegar, sugar and any salt, if needed. Cook for another 10 minutes. Turn the heat off. When serving the borscht, add finely chopped parsley greens to a bowl.

You will need:

For broth:   

  • Water – 10 cups
  • Beef sirloin – 10 oz
  • Beef bones or bare ribs – 17 oz
  • Salt – ½ teaspoon

For mushroom broth:

  • Dried porcini mushrooms – 1 oz
  • Water – 2 cups

For cooking duck:

  • Duck – 10 oz
  • Drawn butter – 1 tablespoon
  • Salt – to taste

For borscht:       

  • Beetroot – 6 oz
  • Fresh green cabbage – 10 oz
  • 1 carrot
  • ½ parsley root
  • ½ celery root
  • 1 leek
  • 1 yellow onion
  • Drawn butter – 2 tablespoons
  • Tomato puree – 3 tablespoons
  • All purpose flour – 2 tablespoons
  • Garlic – 3 cloves
  • Sugar – 2 teaspoons
  • White vinegar – 2 teaspoons  
  • 3-4 peppercorns
  • 2 bay leaves
  • Salt – to taste

To serve:        

  • Sour cream
  • Chopped parsley

Options:

You can substitute duck with smoked turkey. Cut smoked turkey into bite sized pieces and add along with shredded green cabbage.

You can substitute drawn butter with regular butter or bacon fat

 

This borscht is also known as: Duck Borscht; Borscht with Smoked Duck

 

Thanks VeryAndVery.com for translating

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