Borscht with Duck Breast and Porcini Mushrooms

Thaw white mushrooms on the top shelf of the refrigerator. Fresh mushrooms are preferable.

Coat two celery stalks, one shallot, and one carrot with vegetable oil. Bake whole in the oven at 180 °C for 30 minutes. This step gives the broth a deep aroma; it can be skipped and you can simply boil the chicken breast in water instead.

Place two duck breasts in cold water and bring to a boil. Skim off the foam. Add roasted vegetables, bay leaf and black allspice.

Boil for an hour. Then add a cube of mushroom broth or an infusion of soaked dried mushrooms (optional). Boil for another half hour.

Strain the broth and cool in the refrigerator for about 2 hours. Remove the solidified fat from the surface with a skimmer.

Cut the onion into half rings. Cut the carrots and beets into thin matchstick-sized strips.

Heat the vegetable oil over medium heat. Fry the onion and carrot until golden, 5–7 minutes, stirring constantly. Add the beets and apple vinegar. Simmer for another 10 minutes.

Add canned tomatoes in their own juice. Simmer for 10 minutes.

In a separate pan, heat the vegetable oil over high heat. Fry the coarsely chopped mushrooms with fresh thyme (set aside 4 sprigs for garnish) until golden brown.

Bring the broth volume to 2.5 liters with water or mushroom broth.

Heat the broth and bring to a boil. Add the potatoes cut into small sticks and mushrooms. Cook for about 10 minutes.

Add the vegetable mixture and bring to a boil. Add finely shredded cabbage (approximately half a medium head). At this stage, you can add beet greens and finely minced garlic.

Boil for 10 minutes.

Slice the cooked duck breasts into thin strips. Add to the soup 2–3 minutes before serving.

Turn off the heat and let the borscht sit for 30 minutes.

Serve with fresh garlic, sprinkled with fresh thyme.