Wild Duck Borscht

1 large duck
2 qts cold water
12 oz bottle dark beer (or regular beer)
2 cups diced onion (1/2" dice)
2 cups diced carrots (1/2" dice)
3 cups diced beets (1/2" dice)
2 cups uncooked wild rice
1 cup butter beans
4 cups diced green cabbage (1/2" dice)
2 cups diced potato with skin (1/2" dice)
3 cups tomato juice
1 cup beet juice
1/4 cup cider vinegar
3 cloves garlic, finely minced
1 tsp salt
1 tsp black pepper
1 tbsp fresh dill weed
1 tbsp beef base
6 tbsp sour cream

Clean and cut ducks into 6 pieces (if duck is large cut into 8 pieces by splitting breast in half). Place all ingredients in a crock pot except for potatoes. Cover; cook 3 hours. Add potatoes; cook 1 hour. When meat falls from bone, soup is done. Adjust flavor with salt and pepper. Serve in bowls with a large dollop of sour cream.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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