Borscht with cherries and meat: how to cook a dish in a new way

Borscht can be cooked with or without meat. To make it taste more original, add not only meat to the base, but also crucian carp, sprat in tomato, sun-dried tomatoes, and cherries.

The cook shared a recipe for delicious and original borscht with cherries and adjika on Instagram.

Ingredients:

• Duck – 1/2 pc.
• Carrots – 2 pcs.
• Onions – 2 pcs.
• Potatoes – 800 g
• Beetroot – 2 pcs.
• Tomato paste – 70 g
• Cabbage (mine was young and the head of cabbage was small) – half a head of cabbage;
• Cherries – 250 g
• Garlic – 1 head
• Salt, pepper, sugar, coriander, smoked paprika, bay leaf, chili pepper, adjika, cinnamon, star anise, cloves
• Vinegar.

Method of preparation:

1. First, prepare the broth: cut the duck into pieces. Peel the carrots and onions and cut the vegetables in half. Put everything on a baking sheet and bake at 230 C for about 20-30 minutes. The duck and vegetables should be browned and the excess fat should be melted away.

2. Put the slightly roasted duck and vegetables in a saucepan, add the mulled wine spices, they are very suitable for duck.

3. It is advisable to fry the spices in a dry frying pan before adding them to the liquid, then cover with water and cook the broth. Then remove the foam, if any, reduce the heat, and cook for at least 2 hours.

4. Grate the beets and carrots, and simmer in a pan with the tomato paste and spices. Add the cherries.

5. Add the roast to the broth and bring to a boil.