Borsch with Duck and Prunes

In “Summer Kitchens,” Olia Hercules writes about the history of borsch, its importance in Ukrainian cuisine, seasonal and regional influences on the soup, and her own family’s recipes. For our adaptation of her resplendent borsch with duck and smoked pears, we opt to use prunes, a substitution she suggests. You also can replace the duck with a small rack of pork baby back ribs, if you’re so inclined. The borsch is made by simmering duck legs (or pork ribs) with aromatics to make a flavorful broth; the meat then is shredded off the bones and added to the soup at the end. As the broth simmers, aromatics for the borsch are sautéed in a separate pot so they are ready to receive the broth, which is strained directly into the aromatics. 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.