Description
From traditional borscht soup Zaporizhia is characterized in that is prepared from sauerkraut without beetroot and tomato, and the oil used butter. I decided to use ghee and leeks instead of onions, which gives the soup additional rustic flavor. In addition, the recipe is very simple and does not require much effort.
Ingredients
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Duck
1 piece
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Sauerkraut
1 kg
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Potatoes
3 piece
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Carrots
2 piece
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Leeks
1 piece
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Dill
1 coup
-
Parsley
1 coup
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Melted butter
100 g
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Allspice
1 tsp
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Bay leaf
2 piece
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Salt
2 tsp
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Flour
2 Tbsp
Cooking
Duck I took a small one and a half kilos. Cutting it did not, and put to cook whole.
Added just one carrot and a bunch of parsley. I need them for soup, then I throw them away. When it boils, remove the foam and leave to cook on low heat. For flavor of the broth, add the allspice and Bay leaf. While doing onions and cabbage.
Leeks thoroughly washed and cut arbitrarily.
Cabbage press, but the brine does not pour. It will come in handy later. Cabbage is also cut smaller, so you do not hang off the spoon noodles.
In a pot melt the butter
And spread the onion and cabbage. There also add finely chopped fennel stalks. First fry on a good fire, while constantly stirring, then lower the fire, pour in the brine and the cabbage on low heat and leave to stew. Occasionally mix.
Vegetables clean, cut the potatoes in small dice
Carrots rubbed on a coarse grater. You can cut small strips.
Continue to simmer the cabbage with the onions, adding, if necessary, of the broth.
When the duck is cooked, remove it to cool.
Strain the broth and drop in the potatoes, carrots and the contents of the cauldron. Bring to a boil and cook on low heat for about half an hour.
Cold duck is separated from the bones and cut arbitrarily. The duck skin can be removed. It is optional.
There is another highlight, but she's definitely an acquired taste. Or rather, the Amateur greaves. Take 50 grams of old (which is OLD) fat.
Cut cubes and fry in a pan until partial melting and education greaves.
Fry the flour. Then put it in the pan. The fact that the use of the old fat in the Ukrainian cuisine is common. It is believed that the old grease makes the dish taste flavor. At home I keep it in a small amount for such occasions. But again, it's "the Amateur".
So the process is nearing completion. Spread in the pan duck and propertyview sprinkle with salt to taste, cook further 5 minutes and serve. In a bowl add dill and sour cream. And who loves, you can finely chop the cloves of garlic.
Primnogo the appetite
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