Instant Borscht With Confit Duck

1. 1

   Bring borscht, broth, tomato sauce, and onion to a boil over high heat in a 4- to 5-quart heavy pot.

2. 2

   Meanwhile, coarsely shred duck meat, discarding skin and bones.

3. 3

   Stir coleslaw, caraway seeds, salt, pepper, cloves, duck meat, reserved liquid from pickled beets, and half of dill into borscht mixture. Return to a boil, then reduce heat and simmer, covered, until onion is tender, about 15 minutes.

4. 4

   Stir in pickled beets and simmer until heated through. Discard cloves if desired, then serve soup with sour cream and remaining dill.

* Per serving · 4 servings · Values may vary.

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