Duck borscht and black plum Recipe

Place the duck pieces in a saucepan and pour clean cold water (you can use any part of the duck). Put the pot on high heat, bring to a boil and remove the foam. Then reduce the heat and simmer the broth for 15 minutes. While the duck is cooking, peel the beets and cut them into thin sticks. Add the beets to the broth, bring to a boil and continue to cook for another 30 minutes.

Meanwhile, peel the potatoes, cut them into cubes, add the broth, bring to a boil and boil the borscht until the potatoes are almost completely cooked. While the potatoes are cooking, prepare the seasoning: peel the onion and carrots, cut the onion into cubes, and grate the carrots on a coarse grater. Sauté the onion and carrots in oil, add the tomato paste and cook over low heat for another 5 minutes. Simultaneously lengthwise, finely chop the white cabbage.

When the potatoes are almost ready, season the broth to taste, toss in the cabbage and stir. After boiling, simmer over low heat until the cabbage is tender. Then add the tomato sakam, stir and boil for another 5 minutes.

Finally, add the crushed garlic and black plums, cut into medium pieces. Bring the borscht to a boil and remove the pot from the stove. Leave to set for 15 minutes and serve hot! Serve deliciously.