Instant Borscht With Confit Duck

• 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

1. Bring borscht, broth, tomato sauce, and onion to a boil over high heat in a 4- to 5-quart heavy pot.
2. Meanwhile, coarsely shred duck meat, discarding skin and bones.
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. Stir in pickled beets and simmer until heated through. Discard cloves if desired, then serve soup with sour cream and remaining dill.

beets, beef broth, tomato sauce, onion, salad mix, caraway seeds, salt, black pepper, cloves, dill, accompaniment

Taken from www.epicurious.com/recipes/food/views/instant-borscht-with-confit-duck-236945 (may not work)