Poltava Borscht

Ingredients

• Duck 0 lbs
• Onion 2 heads
• Carrot 2 pieces
• Bay leaf 1 piece
• Green peppercorns 12 pieces
• Beetroot 20 oz
• White Cabbage 30 oz
• Potato 30 oz
• Passata Tomato Sauce 5 oz
• Vinegar essence 1 tablespoon
• Wheat Flour 10 oz
• Chicken Egg 1 piece
• Garlic to taste
• Herbs to taste
• Sour Cream to taste
• Vegetable Oil 0 fl oz
• Ground Black Pepper to taste
• Salt to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Place the duck meat in a pot with 3 liters of water, bring to a boil, skim off the foam, reduce the heat, and simmer for 1.5 to 2 hours, adding an onion, a carrot, a bay leaf, and some whole peppercorns.

Step 3

Cut the beets into strips and sauté in vegetable oil for 30 minutes, adding a little water along with tomato paste, vinegar, and sugar to taste.

Step 4

Julienne the carrot and onion, then sauté them in vegetable oil.

Step 5

For the dumplings, add salt to 125 ml of boiling water and mix in the flour, stirring well until combined and then let it cool. Add an egg and mix thoroughly.

Step 6

Boil water in a pot, generously season it with salt, and use a teaspoon to drop portions of the dough into the water. Cook the dumplings until they float to the surface, then drain them in a colander.

Step 7

Strain the broth, then shred and slice the duck meat.

Step 8

Bring the broth to a boil, add diced potatoes and shredded cabbage. Cook for 30 minutes.

Step 9

Add the sautéed vegetables and beets to the borscht, season with salt and pepper to taste. Add the dumplings and cook for another 7–8 minutes.

Step 10

Serve with chopped herbs, garlic, and sour cream.