Cabbage soup with Gothic duck

Cabbage Borscht with Duck Cooked Like Home

Welcome to my kitchen, where today I invite you to discover a recipe for cabbage borscht with duck, a traditional delicacy that reminds us of the bountiful meals of childhood, when family gathered around the table to savor lovingly prepared dishes. This recipe is not just a simple borscht, but an explosion of flavors and tastes that will warm your soul and transport you to simpler times.

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 8

Ingredients:

- 1 large duck (about 2-3 kg)
- 1 medium cabbage (about 1-1.5 kg)
- 6 onions
- 4 bell peppers
- 4 carrots
- 1 kg ripe tomatoes
- 500 ml tomato juice
- 2 tablespoons pepper paste
- 300 ml borscht
- salt to taste
- 1 bunch of fresh lovage

Making this cabbage borscht with duck is a satisfying process, and each step will help you achieve a delicious result. Here’s how you can prepare it:

1. Preparing the ingredients: Start by cleaning and chopping the vegetables. The onions should be finely chopped, the carrots and bell peppers diced, and the cabbage can be grated or finely chopped, depending on your preference. The tomatoes can be peeled (if you prefer) and cut into small pieces.

2. Boiling the meat: In a large cauldron or deep pot, add the whole duck, cover with water, and add a little salt. Simmer on low heat for 1-1.5 hours until the meat becomes tender. It is important not to boil on high heat, to allow the flavors to develop gradually.

3. Adding the cabbage: Once the duck has boiled, remove it from the pot and let it cool slightly. In the water, add the grated cabbage and let it boil for about 10-15 minutes. It will become soft and absorb the flavors from the meat.

4. The vegetables: Add the chopped onions, carrots, and bell peppers to the pot, mixing well. These vegetables not only add flavor but also a pleasant texture to the borscht. Let everything simmer on low heat, stirring occasionally.

5. The tomatoes and flavors: After the vegetables have started to soften, add the chopped tomatoes, tomato juice, and pepper paste. These ingredients will give the borscht a rich and intense flavor, and the color will become vibrant. Let everything boil for another 15-20 minutes.

6. Finishing the borscht: Put the duck (already cooled) back into the pot and let it boil for another 10 minutes. Add the borscht and salt to taste. The final step is to add the freshly chopped lovage, which will intensify the flavors and add a fresh note to your borscht.

7. Serving: This cabbage borscht with duck is best served warm, alongside a generous portion of polenta and sour cream. The polenta will perfectly complement the borscht's flavor, while the sour cream will add a delicious creaminess.

Practical tips:

- You can also use smoked duck meat for a more intense flavor.
- If you do not have borscht, you can use lemon juice or vinegar to add acidity to the borscht.
- The borscht can be stored in the refrigerator for a few days, and the flavor will become even better as it sits.
- It is a perfect recipe for weekend meals or special occasions when you want to impress your guests.

Nutritional benefits:

Cabbage borscht with duck is a healthy choice, rich in vitamins and minerals. Cabbage is an excellent source of fiber and antioxidants, while duck provides quality protein. This combination is ideal for supporting the immune system and maintaining a balanced diet.

Frequently asked questions:

- Can I use another meat? Yes, you can replace the duck with chicken or pork, depending on your preferences.
- How can I make the borscht spicier? Add fresh chili peppers or chili flakes during cooking for an extra kick of flavor.
- What other recipes can I pair with this borscht? Cabbage borscht pairs perfectly with a platter of cheeses and cold cuts. Additionally, a summer salad or a beetroot salad would complement the meal.

I hope this recipe inspires you to remember the loving and warm meals of your childhood. Enjoy your meal!

 Ingredients: 1 large and beautiful duck, 1 cabbage, 6 onions, 4 bell peppers, 4 carrots, 1 kg tomatoes, 500 ml tomato juice, 2 tablespoons pepper paste, 300 ml bors (sour soup) to taste, 1 bunch of lovage.

 Tags:  onion soup carrots soup vegetable borscht borscht recipe duck meat duck meat recipes duck meat dish meat soup meat soup meat borscht