Cut the duck meat into bite sized pieces and sprinkle with liberal amount of black pepper. Cut bacon into squares and place into a large skillet or a deep pot. Fry on medium high heat until bacon starts producing liquid fat. Add duck pieces and keep frying until duck turns golden. Cut beetroot in strips and add into the same pot. Add vinegar or squeeze the lemon juice out of the lemon.
In the meantime, cut onions into half circles, cut carrots, celery root and parsley root into little cubes. When beetroot loses its color you can add cut vegetables, mix everything thoroughly and pour the beer. Keep cooking until the liquid reduces 2 times. Then add water, bring to a boil. Cut potatoes into cubes and cut and de-seed the apple. Add potatoes, apple and cranberry juice and bring to a boil once more. Reduce the heat to the point where borscht doesn’t even simmer. Keep the borscht on very low for not less than an hour. Add chopped garlic and parsley 20 minutes prior to turning the heat completely off.
Serve the borscht with rye garlic toast.
You will need:
For borscht:
- Water – 8 cups
- Duck breast – 1 ½ lb
- Beetroot – 14 oz
- 1 carrot
- ½ parsley root
- ¼ celery root
- 1 yellow onion
- 1 tart apple
- 3 tablespoons cranberry juice (preferably with pulp)
- Bacon – 4-5 strips
- Garlic – 3 cloves
- White vinegar – 1 tablespoon OR
- ¼ of a lemon.
- Sugar – 1 tablespoon
- Light beer – 1 cup
- Ground black pepper
- Chopped parsley – 2 tablespoons
- Salt – to taste
To serve:
- Garlic toast
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