1 duck, split in half
1 celery stalk
5 garlic cloves
1 onion, roughly chopped
1 carrot, roughly chopped
2 juniper berries (optional)
2 quarts chicken stock
1 quart water
1 tablespoon tomato paste
5 sprigs fresh thyme
1 Bay leaf
Salt and pepper to taste
4 large beets, peeled and quartered
1 tablespoon distilled white vinegar
Enough water to cover by 2 inches
2 tablespoons olive oil
1 cup carrots, small dice
1 1/2 cups onions, small dice
1 cup celery, small dice
3 cups cabbage, medium dice
1 tablespoon salt, or to taste
1 teaspoon black pepper
1/2 cup sliced and steamed fingerling potatoes
1 head swiss chard, cleaned and steamed
1 cup cooked, diced beets
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