Cooking Borscht • Borscht with Duck and Mushrooms

Ingredients

• Water – 8 cups
• 2 duck legs
• Salt – 1 1/2 teaspoon
• Beetroot – 10 oz
• Fresh mushrooms – 10 oz
• Fresh green cabbage – 15 oz
• 2 medium potatoes
• 1 carrot
• 1 yellow onion
• Tomato puree – 2 tablespoons
• Butter – 2 tablespoons
• Apple cider vinegar – 1 tablespoon
• Garlic – 2 cloves
• 1 pinch of ground black pepper
• 2 bay leaves
• Salt – to taste
• Sour cream
• You can serve this borscht with cooked bacon. In this case, cook bacon on the skillet until it’s crunchy and done. Then cut it into bits and serve alongside borscht on a separate plate.