Duck Borș with Autumn Vegetables | Tradition and Flavor
(0)
90 min
Under an hour
Sezamo
O rețetă tradițională românească reconfortantă de toamnă: borș bogat de rață, îmbogățit cu morcovi, păstârnac, țelină și ardei călite ușor, acrit cu borș proaspăt și aromatizat din plin cu leuștean proaspăt.
Preparation method
Preparing the meat and boiling the soup
Wash the duck pieces thoroughly and place them in a large pot with 3 liters of cold water and a teaspoon of iodized salt. Simmer over low heat for about 45 minutes, skimming off the foam that forms on the surface whenever necessary to obtain a clear, clean broth.
Sautéing and adding autumn vegetables
Peel and finely chop the yellow onion, cut the carrots, parsnip root, and celeriac into even cubes, and slice the red bell pepper into thin strips. In a separate pan, heat 2 tablespoons of sunflower oil and gently sauté the vegetables for 5-7 minutes until they begin to soften and release their natural sweetness.
Add the sautéed vegetables to the pot with the tender duck meat. Let everything simmer together over low heat for another 20 minutes, until all the autumn vegetables are completely tender.
Chef's tip
For an authentic traditional Moldavian flavor, borș is always boiled separately beforehand and never added cold straight from the bottle.
Duck meat has a rich, deep flavor; if you prefer a lighter soup, you can skim off some of the fat rendered on the surface during the initial boiling stage.
45 min
Quick
