Serves4 to 6
- Active time:10 min
- Start to finish:30 min
January 2007
We tweaked this Old World sweet-and-sour dish with confit duck, and the amazing result knocked us out.
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1
(33-oz) jar borscht with shredded beets
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1
(14 1/2-oz) can reduced-sodium beef broth (about 1 3/4 cups)
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1
(8-oz) can tomato sauce
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1
medium onion, finely chopped
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4
confit duck legs at room temperature
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1
(10-oz) bag coleslaw salad mix
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1
teaspoon
caraway seeds, toasted
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1/2
teaspoon
salt
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1/2
teaspoon
black pepper
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3
whole cloves
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1
(16-oz) jar sliced pickled beets, liquid reserved and, if desired, beets coarsely chopped
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1/2
cup
chopped fresh dill
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Accompaniment:
sour cream
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Bring borscht, broth, tomato sauce, and onion to a boil over high heat in a 4- to 5-quart heavy pot.
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Meanwhile, coarsely shred duck meat, discarding skin and bones.
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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.
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Stir in pickled beets and simmer until heated through. Discard cloves if desired, then serve soup with sour cream and remaining dill.
