Cooking Borscht • Borscht With Smoked Duck or Goose

Ingredients

• Water – 10 cups
• Beef bones – 20 oz
• Salt – 1 ½ teaspoon
• Smoked duck OR smoked goose – 16 oz
• Beetroot – 14 oz
• Fresh green cabbage – 14 oz
• 1 carrot
• ½ parsley root
• ½ celery root
• 1 yellow onion
• Tomato puree – 3 tablespoons
• All purpose flour – 1 tablespoon
• Clarified butter – 3 tablespoons
• Garlic – 4 cloves
• Sugar – 2 teaspoons
• White vinegar – 1 tablespoon
• 3-4 peppercorns
• 2 bay leaves
• Salt – to taste
• Sour cream
• Chopped parsley
• Chopped dill
• You can cut smoked duck or goose into small pieces beforehand and put it into a pot together with fried vegetables.
• You can use sauerkraut instead of fresh cabbage. In this case, wash sauerkraut under cold running water if it’s too sour and then squeeze it well.
• When you cook with sauerkraut you can place it into a pot along with fried vegetables or you can saute it separately with yellow onion.
• You can substitute drawn butter with regular butter or margarine.