Very rich and aromatic Cuban soup of the duck. Recipe from my grandmother, a real Kuban Cossack. No matter how many times I tried to cook this borscht under her guidance, it still does not work, because it does not work. She adds all the ingredients "by eye" and says that it's all about experience. But by trial and error, I was able to get as close as possible to its result and this recipe is happy to share with You.
I use homemade duck as the base for the broth. Since the duck meat and skin are very greasy, I will take only 3 pieces. For a 3-liter pot of borscht, one duck thigh, weighing 200 grams, will be enough. Wash the meat, put it on medium heat and cook for 40 minutes after boiling.
Onion cut into half rings, bell pepper cubes, carrots and beets straws, in the Kuban version, instead of the usual table beet used Buryak or Burak, the so-called borscht variety of beet, which has a pink color and white veins.
Pour a little sunflower oil into the pan and start frying the onion, add the carrots in 3 minutes, and add the bell peppers and beets in 3 minutes. Cook for 5 minutes, until the vegetables are slightly fried. You don't need to fry them too much.
Add the tomato base to the pan: 400 g of chopped, canned tomatoes or 4 fresh, chopped tomatoes and 2 tablespoons of tomato paste. Simmer, evaporating the moisture, for 10 minutes.
Cut the potatoes into large strips, add to the pan and cook for 5 minutes after boiling.
Send the cooked roast, 2 Bay leaves, 5 peas of black pepper, salt to taste. You can add a tablespoon of vinegar, it will keep the bright color of borscht.
After 5 minutes, add the chopped cabbage and cook until it is ready, about 5-7 minutes.
Cut the dill, add to the pan, remove from the stove, cover and let stand for 30 minutes. When serving, you can add sour cream and squeeze out a clove of garlic.