Cuban Soup of Duck Recipe
Very rich and fragrant Cuban duck soup. The recipe is from my grandmother, a real Kuban Cossack. No matter how many times I try to cook this soup under her guidance, it still doesn’t work, because it doesn’t work. She adds all the ingredients “by eye” and says it all depends on experience. But by trial and error, I managed to get as close to my result as possible, and I will be happy to share this recipe with you.
Servings
8
Cook Time
70minutes
Servings
8
Cook Time
70minutes
Ingredients
Instructions
  1. I use homemade duck as the base for the broth. Since the duck’s meat and skin are very greasy, I’ll only take 3 pieces. For a 3-liter pot of borscht, one duck thigh weighing 200 grams will be enough. Rinse the meat, put it on medium heat and cook for 40 minutes after boiling.
  2. Onions are cut into half rings, Bulgarian pepper cubes, carrots and beets with straws, in the Kuban version, instead of the usual table beet, buryak or Borak is used, the so-called borsch variety of beetroot, which has a pink color and white streaks.
  3. Pour a little sunflower oil into the pan and start frying the onion, after 3 minutes add the carrots, and after another 3 minutes add the bell pepper and beetroot. Cook for 5 minutes until the vegetables are lightly browned. You don’t need to fry them too hard.
  4. 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 moisture, for 10 minutes.
  5. Cut the potatoes into large strips, add to the pan and cook for 5 minutes after boiling.
  6. Send the finished roast, 2 bay leaves, 5 peas of black pepper, salt to taste. You can add a tablespoon of vinegar, this will preserve the bright color of borscht.
  7. After 5 minutes, add the chopped cabbage and cook until it is ready, about 5-7 minutes.
  8. Chop 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.
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