Thick and very flavorful, this borscht combines all around fan favorites: duck meat, fresh mushrooms and, of course, beetroot! Served with garlic and sour cream it’s one of the most aromatic borscht recipes ever.

Place duck legs into a bowl, add cold water, cover with a lid and bring to a boil. Remove any foam that might appear on the surface of the broth. Cook the duck for 1 1/2 hours. Add salt 30 minutes before the duck is done. Cool the broth down to room tempreture and transfer it to the fridge. Then remove the hardened fat from the surface, take the duck legs out and separate the meat from the bones. Cut the meat into bite sized pieces and place in the container with a lid. Strain the broth.

Wash fresh mushrooms thoroughly and peel. Place all peeled mushrooms in cold water, let soak for 5 minutes, drain the water and cover with boiling water. Take the mushrooms out and cut into thin strips.

Cut onions into thin half circles and carrots into strips. Heat butter on a skillet and add vegetables. Cook on medium heat for 10 minutes. Then add beetroot cut into thin strips and apple cider vinegar and cook for 5 minutes. Next, add tomato puree and stew these vegetables for 5 minutes.

Bring your broth back to a boil. Add cubed potatoes and mushrooms and cook for 10 minutes. Then add stewed vegetables, shredded green cabbage, bay leaves and cook for another 10 minutes. Lastly, add duck meat, minced garlic, ground black pepper and salt to taste. Turn the heat off and let it stand covered for 20 minutes.

Add a small dollop of sour cream to every bowl when serving the borscht.

You will need

For broth:

  • Water – 8 cups
  • 2 duck legs
  • Salt – 1 1/2 teaspoon

For borscht:

  • Beetroot – 10 oz
  • Fresh mushrooms – 10 oz
  • Fresh green cabbage – 15 oz
  • 2 medium potatoes
  • 1 carrot
  • 1 yellow onion
  • Tomato puree – 2 tablespoons
  • Butter – 2 tablespoons
  • Apple cider vinegar – 1 tablespoon
  • Garlic – 2 cloves
  • 1 pinch of ground black pepper
  • 2 bay leaves
  • Salt – to taste

To serve:

  • Sour cream

Options:

  1. You can use any type of fresh mushrooms instead of white mushrooms. If you are using girolle mushrooms you will need to wash them under cold running water before adding to broth. If you are using morel mushrooms you will have to soak them in cold water for 30 minutes before using in borscht. Oyster mushrooms just need to be washed thoroughly.
  2. You can serve this borscht with cooked bacon. In this case, cook bacon on the skillet until it’s crunchy and done. Then cut it into bits and serve alongside borscht on a separate plate.

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