BORTSCH AU CANARD & LARD GRAS



A duck, 150 g (0,33 lbs) fatty bacon, 700 g (1,54 lbs) lean beef, a marrow bone, a bay leaf, 3 cloves, a heart of cabbage, 3 onions, 3 white leeks, 2 stalks of celery, a clove of garlic, 3 small cooked red beets, 2 tablespoons of vinegar, a large pinch of sugar, 1 dl of yogurt.

Fry the bacon cut into pieces in a pot. Do the same with the duck cut.

Add the meat and bones. 

Cover with water. 

Bring to a boil and skim. 

Add to soup onions studded with cloves, bay leaf, cabbage, celery and egg whites leeks cut into strips.

Bring back to the boil, skim again, season and add garlic.

 Simmer covered for three hours. 

Add two beets cut in pieces and, after half an hour of cooking, add the remaining grated beetroot, vinegar,sugar and continue cooking for 1/2 hour.

When ready to serve, remove any meat you present separately.

 Put a tablespoon or two of yogurt on each plate of Borscht.

The duck can be replaced either by an old pheasant or by a hare. 

In this last case, you will marinate it for 2 hours with white wine.

 It is the red beet which, 2 added at the end of cooking gives the borscht its red-pink color.

 A piece of tail beef will thicken the broth.




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