Ingredients:
6 glasses of water,
½ duck,
1 carrot,
1 celery root,
2 onions,
¼ leek stalk,
¼ head of cabbage,
3 potato tubers,
2 glasses of sour kvass or a pinch of citric acid,
1 egg (yolk),
½ cup milk,
bay leaf,
salt,
black peppercorns,
1 tablespoon chopped parsley or dill.
Preparation:
Cut the processed duck into small pieces, cover with cold water and boil until half cooked.
Place diced vegetables into the broth: carrots, celery, potatoes, onion and leek cut into half rings, and cabbage cut into checkers.
Five minutes before the end of cooking, add salt, pepper, boiled kvass or diluted citric acid.
Then pour in the mixture of raw egg and cooled boiled milk. Simmer the soup a little longer, but do not boil it.
Before serving, sprinkle the chorba with chopped herbs.
