Ingredients:
1 whole duck ( aprox. 1,7 kg in weight)
1 big carrot
2 red onions
½ of a cauliflower
1 potato
parsley
1 big spoon of dried tarragon
1 l of borsch
1 parsnip
3 tablespoons of salt
1 tablespoon of black pepper
I must confess to you that duck meat has become one of my favourites. It is incredibly nutritious and filled with vitamins which are superiour to the chicken meat.
First we put 3 liters of water in a big cooking pot and bring it to a boil. We wash the duck with cold water and submerge it into the pot. After the first boil you throw the water and add new one. I have let it boil for 2-3 hours to get all of the aroma extracted from it. You will have to remove the froth that it forms in the initial minutes of boiling if you choose not to throw the first round of water.
Meanwhile cut the veggies in small cubes.Add the carrot, the onion, the parsnip, the potato and let them boil for 1 hour.
Add the cauliflower that you have portioned in small pieces and the sour borsch which you have boiled separately. Let them boil for 30 minutes.
Remove the duck and start to pick the meat from the bones and add it back into the pot.
Add the parsley, the tarragon , salt and pepper.
This sour soup is very flavoured and it can bring you so much joy to eat it!