We tweaked this Old World sweet-and-sour dish with confit duck, and the amazing result knocked us out.
Recipe information
Total Time
30 min
Yield
Makes 4 to 6 servings
Ingredients
1
(33-ounce) jar borscht with shredded beets
1
(14 1/2-ounce) can reduced-sodium beef broth (about 1 3/4 cups)
1
(8-ounce) can tomato sauce
1
medium onion, finely chopped
4
confit duck legs at room temperature
1
(10-ounce) bag coleslaw salad mix
1
teaspoon caraway seeds, toasted
1
/2 teaspoon salt
1
/2 teaspoon black pepper
3
whole cloves
1
(16-ounce) jar sliced pickled beets, liquid reserved and, if desired, beets coarsely chopped
1
/2 cup chopped fresh dill
Accompaniment: sour cream
Need to make a substitution?
Preparation
Step 1
Bring borscht, broth, tomato sauce, and onion to a boil over high heat in a 4- to 5-quart heavy pot.
Step 2
Meanwhile, coarsely shred duck meat, discarding skin and bones.
Step 3
Stir coleslaw, caraway seeds, salt, pepper, cloves, duck meat, reserved liquid from pickled beets, and half of dill into borscht mixture. Return to a boil, then reduce heat and simmer, covered, until onion is tender, about 15 minutes.
Step 4
Stir in pickled beets and simmer until heated through. Discard cloves if desired, then serve soup with sour cream and remaining dill.