Borscht with duck and mushrooms
6 servings
45 minutes
Borscht with duck and mushrooms is a variation of classic Russian borscht enriched with deep flavor notes of mushrooms and the tenderness of duck meat. Its history roots in traditional Slavic cuisine, where borscht was considered both a daily and festive dish. In this recipe, white mushrooms add a rich aroma, while the duck makes the broth thick and hearty. The slight acidity of apple cider vinegar and tomatoes harmoniously balances the sweetness of beets, creating a layered taste. This dish is perfect for winter evenings, warming with its rich aroma and deep flavor palette. Borscht with duck and mushrooms can be served with fresh thyme and garlic, adding spicy nuances to its soft, velvety taste.
1
Thaw white mushrooms in the refrigerator's top shelf. The ideal option is to use fresh ones.
- Frozen porcini mushrooms: 4 pieces
2
Two celery stalks, one shallot onion, and one carrot should be brushed with olive oil and roasted whole in a preheated oven at 180 degrees for 30 minutes. You can skip this step and just boil the chicken breast in water or use your method, but this way of making broth gives a very aromatic result.
- Celery greens: 2 pieces
- Shallots: 1 piece
- Carrot: 2 pieces
3
For duck broth, place two duck breasts (can be replaced with legs) in cold water and bring to a boil. Skim off the foam and add roasted vegetables, bay leaf, and allspice.
- duck breast: 2 pieces
- Bay leaf: 1 piece
- Black allspice: 4 pieces
4
Boil for an hour and then add a cube of mushroom broth (optionally, you can either not use it or soak dried porcini mushrooms and add the infusion to the broth), boil for another half hour.
- Frozen porcini mushrooms: 4 pieces
5
After that, strain the broth and cool it in the refrigerator for about 2 hours. Remove the fat with a skimmer.
6
Slice the onion into half rings, and cut 1 carrot and beetroot into matchstick-sized strips.
- Onion: 1 piece
- Beet: 1 piece
- Carrot: 2 pieces
7
Fry the onion and carrot in vegetable oil over medium heat until golden, about 5-7 minutes, stirring constantly. Add beetroot and apple vinegar and simmer for another 10 minutes.
- Onion: 1 piece
- Carrot: 2 pieces
- Beet: 1 piece
- Apple cider vinegar: 1 tablespoon
8
Then add tomatoes in their own juice and simmer for 10 minutes.
- Canned tomatoes: 1 piece
9
In a separate pan, heat vegetable oil and fry coarsely chopped mushrooms with fresh thyme (set aside 4 stems for garnish) until golden brown.
- Frozen porcini mushrooms: 4 pieces
- Fresh thyme: 6 stems
10
Bring the broth volume to 2.5 liters with water or mushroom broth.
- Frozen porcini mushrooms: 4 pieces
11
Heat the broth and bring it to a boil, then add diced potatoes and mushrooms, and cook for about 10 minutes.
- Potato: 2 pieces
- Frozen porcini mushrooms: 4 pieces
12
Add the vegetable mix and bring to a boil, then add finely chopped cabbage (about half of a medium head). At this stage, you can also add beet greens (if available) and finely chopped garlic.
- Cabbage: 500 g
- Garlic: 2 cloves
13
Boil for 10 minutes.
14
At this time, slice the cooked duck breasts into strips and add them to the soup 2-3 minutes before it's done.
- duck breast: 2 pieces
15
Turn off the fire and let it sit for 30 minutes.
16
Serve with fresh garlic, sprinkled with fresh thyme.
- Garlic: 2 cloves
- Fresh thyme: 6 stems