Duck Broth Borscht with Prunes

One more borscht recipe. I bought whole duck, cut breasts and legs and made great broth from remaining part (wings too), and used it for this great dish. There are no potatoes and tomatoes in this borscht.

Duck Broth Borscht with Prunes

Yield: 6 serving

skeleton of a duck, cut in parts and two wings for broth (also half carrot, half onion and bay leaf)

2 medium beetroots (about 1 cup), peeled and shredded
1/2 medium onion, sliced
1/2 medium carrots, peeled and shredded
1 tbsp. wine vinegar
6 prunes, pitted
pinch of sugar
salt and pepper
Parsley, chopped (optional)

Pour cold water (8-10 cups) into saucepan, add duck bones, wings and vegetables. Bring to boil, reduce heat and cook about 1 1/2 hour. Strain through a sieve, discard all vegetables, collect meat. Cool broth and remove all fat from the surface, leave 1 tsp. spoon fat for cooking.

Sauté beets in remaining fat with pinch of sugar over medium heat in a medium pan about 8-10 minutes until tender, add vinegar. Meanwhile, sauté onions and carrots about 5 minutes.

Pour the stock (6 cups) in a saucepan, bring to a boil, add the shredded cabbage, bring to boil again and add sautéed vegetables and remaining duck meat. Simmer 2-3 minutes, until the vegetables are tender.

Season borscht to taste with salt and pepper, cover and let stay 5-10 minutes or more, for intensive color and taste. Serve with chopped parsley, if desired.

1 serving is about 150 calories

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