Active Time

　　10 min

　　Total Time

　　30 min

　　We tweaked this Old World sweet-and-sour dish with confit duck, and the amazing result knocked us out.

　　

Ingredients

Makes 4 to 6 servings

　　1 (33-ounce) jar borscht with shredded beets

　　1 (14 1/2-ounce) can reduced-sodium beef broth (about 1 3/4 cups)

　　1 (8-ounce) can tomato sauce

　　1 medium onion, finely chopped

　　4 confit duck legs at room temperature

　　1 (10-ounce) bag coleslaw salad mix

　　1 teaspoon caraway seeds, toasted

　　1/2 teaspoon salt

　　1/2 teaspoon black pepper

　　3 whole cloves

　　1 (16-ounce) jar sliced pickled beets, liquid reserved and, if desired, beets coarsely chopped

　　1/2 cup chopped fresh dill

　　Accompaniment: sour cream

　　

Step 1

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

　　

Step 2

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

　　

Step 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.

　　

Step 4

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