Borschi from Maxim Averin

You will need:

- Duck - 1 pc;

- Beet - 2 pcs;

- Onion - 1 pc

- carrots - 1 pc;

- Potatoes - 2 pcs;

- Cabbage - ⅓ Kochan;

- Jam from tomatoes;

- garlic - 4 teeth;

- Mustard - 1 tbsp. l;

- Horseradish - 1 tbsp. l;

- Maslins - 1 bank;

- Tomatoes in Sack. juice;

- parsley;

- dill;

- sour cream;

- Lemon - 1 pc;

- vegetable oil;

- Salt.

Borschi from Maxim Averin

Photo: Anna Rusakova, Ekaterina Shlychkova

How to cook: First make a broth in a duck, adding onions, carrots and a bay leaf. When it is ready, remove all the ingredients. Pour into the broth chopped with straw potatoes and bring to a boil on low heat, then put the chopped cabbage and continue to cook. In a frying pan on a vegetable oil, fry onions and carrots and add to borsch. In a separate frying pan, let out the rubbed beet with lemon juice. When vegetables are ready, put into borsch duck meat, tomatoes in their own juice (pre-cut them with cubes and add 3 tbsp. L. Of tomato juice), mustard, horseradish, crushed cloves of garlic, salt, jam from tomatoes (or sugar sand). Leave borsch in launching on slow fire, lately sprinkle with crushed greens.