Borscht with leg of duck

Name: Borscht with leg of duck
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 2 Onions; 500 g Carrots; 1 Stalk leek (leek); 2-3 stem(s) flat leaf parsley; 2 Parsley roots; 8-10 black peppercorns; 2-3 Bay leaves; 1 TEASPOON S; 2 Leg of duck (approx. 300 g each); 1/2 (approx. 500 g) cabbage; 200 g Celery; 600 g beetroot; 7-10 Tbsp black pepper; 1 pinch Sugar; 2-3 TABLESPOONS White wine vinegar; 7-10 Tbsp Parsley and bay leaf

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

2 Onions
500 g Carrots
1 Stalk leek (leek)
2-3 stem(s) flat leaf parsley
2 Parsley roots
8-10 black peppercorns
2-3 Bay leaves
1 TEASPOON S
2 Leg of duck (approx. 300 g each)
1/2 (approx. 500 g) cabbage
200 g Celery
600 g beetroot
7-10 Tbsp black pepper
1 pinch Sugar
2-3 TABLESPOONS White wine vinegar
7-10 Tbsp Parsley and bay leaf

Directions

1
Onions peel and quarter. Clean, wash and cut 100 g carrots and leek into large pieces. Wash parsley and dab dry. Clean and wash parsley roots. Boil onions, carrot pieces, leek, peppercorns, bay leaf, 1 teaspoon of salt, parsley, parsley root and 1 1/2 litre of water in a large pot.
2
Meanwhile wash duck legs. Then put them into the boiling water. Bring to the boil and simmer at low heat for about 1 1/2 hours. Meanwhile clean the cabbage, cut out the stalk. Wash the cabbage and cut into strips.
3
Clean, wash and cut the celery into pieces. Clean, wash and cut 400 g carrots into pieces. Clean, wash and chop the beetroot (dye very intensely, wear gloves if desired).
4
Pour the duck legs into a sieve, collecting the broth. Put the stock back into the pot, bring to the boil and add beetroot and savoy cabbage. Cook for 18-20 minutes. After about 5 minutes of cooking time add carrots and celery.
5
In the meantime, skin the legs of duck, remove the meat and possibly cut into small pieces. Add the meat to the stew, bring to the boil again briefly. Season to taste with salt, pepper, sugar and vinegar. Serve in deep plates, garnished with parsley and bay leaf.