Best Borsch with Duck and Prunes

You can replace the duck with a small rack of pork baby back ribs, if you’re so inclined. The broth requires at least 1½ hours of simmering, so that’s a good time to prep the ingredients—the aromatics, potato, cabbage—for the borsch. But wait to chop the dill garnish until later, while the finished soup stands off heat for 5 minutes, so the herbal flavor and fragrance remain fresh and strong. Serve with rye bread.

¼ CUP RED WINE VINEGAR

1 MEDIUM (ABOUT 6 OUNCES) RED BEET, PEELED AND GRATED ON THE LARGE HOLES OF A BOX GRATER (1½ CUPS)

2 POUNDS DUCK LEG QUARTERS, TRIMMED, OR 2½-POUND RACK PORK BABY BACK RIBS, CUT INTO 3 PIECES

3 MEDIUM CARROTS, 2 ROUGHLY CHOPPED, 1 SHREDDED ON THE LARGE HOLES OF A BOX GRATER

2 MEDIUM YELLOW ONIONS, 1 ROUGHLY CHOPPED, 1 FINELY CHOPPED

2 MEDIUM CELERY STALKS, ROUGHLY CHOPPED

2 BAY LEAVES

KOSHER SALT AND GROUND BLACK PEPPER

2 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL

¾ CUP CANNED CRUSHED TOMATOES

8 OUNCES RUSSET POTATOES, PEELED AND CUT INTO ¾-INCH CUBES

6 PITTED PRUNES

4 OUNCES SAVOY CABBAGE OR GREEN CABBAGE, THINLY SLICED (2 CUPS)

2 MEDIUM GARLIC CLOVES, CHOPPED

SOUR CREAM, TO SERVE

CHOPPED FRESH DILL, TO SERVE

Note: Ingredients may have been altered from the original.

Directions at 177milkstreet.com

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