Poltava borscht
10 servings
180 minutes
Poltava borscht is cooked in duck broth. You can replace the duck with a goose or chicken, but then it would be a stretch to call it Poltava borscht. For greater authenticity, use buckwheat flour for dumplings.
1
Prepare the necessary ingredients.
2
Pour duck meat with 3 liters of water, bring to a boil, remove the foam, reduce heat and cook for 1.5–2 hours, adding an onion, carrot, bay leaf and peppercorns.
- Duck: 1 kg
- Onion: 2 heads
- Carrot: 2 pieces
- Bay leaf: 1 piece
- Black peppercorns: 12 pieces
3
Cut the beetroot into strips and sauté for 30 minutes in vegetable oil, adding some water, tomato paste, vinegar, and sugar to taste.
- Beetroot: 600 g
- Tomato paste: 200 g
- Vinegar: 1 tablespoon
- Salt: to taste
4
Cut the carrot and onion into thin strips and sauté them in vegetable oil.
- Carrot: 2 pieces
- Onion: 2 heads
5
In 125 ml of boiling water, add salt and mix in flour thoroughly, then cool. Add an egg and mix well.
- Salt: to taste
- Wheat flour: 260 g
- Chicken egg: 1 piece
6
Boil water in a pot, generously salt it, and use a teaspoon to drop portions of dough into it. Cook the dumplings until they float, then drain them in a colander.
- Salt: to taste
7
Strain the broth, and separate and chop the duck meat.
- Duck: 1 kg
8
Bring the broth to a boil, add diced potatoes and chopped cabbage. Cook for 30 minutes.
- Potato: 800 g
- White cabbage: 800 g
9
Add sautéed vegetables and beetroot to the borscht, season with salt and pepper to taste. Add dumplings and cook for another 7-8 minutes.
- Ground black pepper: to taste
- Salt: to taste
- Wheat flour: 260 g
10
Serve with chopped greens, garlic, and sour cream.
- Garlic: to taste
- Fresh herbs: to taste
- Sour cream: to taste
