Beetroot soup with duck and beef brisket.

Products for borscht with duck, and beef brisket:- 150 g of smoked duck breast 100 g, 100 g of beet, 100 g fresh cabbage, 20 g onion - leeks, carrots 20 g, 5 g parsley root, 5 g celery, 20 g onions onion, 20 g tomato - puree, 5 g of flour, 10 g melted butter, 5 g sugar, 20 g sour cream, 2 g garlic, 30 g dried porcini mushrooms, lavatory leaf, pepper, salt, herbs to taste. 

To make borscht with duck, and beef brisket beets, onions - leek, parsley root and celery cut into thin strips, chop onion and all spices and onion spasseruyte in ghee with flour. Cook broth of beef brisket, tuck in broth chopped cabbage julienne, lightly fried duck, boiled dried porcini mushrooms and cook until done. For 5 - 7 minutes before the end of cooking borsch tuck spasserovannym in oil, tomato puree, crushed garlic, bay leaf, pepper, salt, sugar. 

Food & Drinks Serve borscht with sour cream and herbs, place in bowl of a piece of poultry.