Duck soup with frozen vegetables. Recipe: Spicy duck soup with red pepper. Recipe for duck giblet soup.

April 14, 2016

Duck, like any poultry or meat, can of course be cooked tasty soup, and there are plenty of recipes in this regard. It is not necessary to use duck flesh for soup - there is always a more rational use for it, although pieces of poultry pulp make a luxurious duck “noodle soup”. More often, the broth for duck soup is made from duck necks, wings, giblets, or ridge and bone stumps that remain when the duck carcass is cut into portions for stewing. This is quite logical 🙂 Broths made from duck bones, separated from its carcass, baked whole or fried pieces, if you carefully select them before serving the duck meat. In all these cases, the duck “soup set” produces an excellent tasty and aromatic broth. It is very good for cooking duck or, but today I’m in the mood for a quick vegetable soup - we use any frozen vegetable mixture, if desired, add potatoes for thickness and satiety, and you will have a super-appetizing and beautiful soup with duck in just half an hour, not counting, of course, time spent cooking the broth. And duck broth cooks from an hour to an hour and a half - longer from a domestic duck than from a broiler. The broth is ready as soon as the pulp visually leaves the seeds and the skin is cooked until completely soft. For a liter of decent soup broth, 350-400 grams of duck soup set is enough; if you take more, the broth will be even richer, and will even harden like jellied meat :) You can choose the vegetable mixture to your taste, we like the “Mexican” one, with red beans . The composition of vegetables in soup is not strictly regulated. As for the spices, that’s also up to your taste. You can limit yourself to standard salt, pepper and bay leaf, or flavor the soup with one or another spices recommended for duck, at the same time partially compensating for its characteristic smell, which not everyone likes. Why cook though? duck soup, if you're not crazy about duck? We are fans of duck in all its preparations. Cook 1 liter (2-3 servings) of delicious rich and aromatic vegetable soup in duck broth.

To make a concentrated soup, we will use a 10 liter pot with all the ingredients and spices, add water and simmer uncovered. Meanwhile, prepare the grills as follows: Separate the yolks from the yolks and using a kitchen mixer, beat the egg whites with salt until we have a very strong suppository. Add the yolks and mix thoroughly, then add a little grease. More meat may be needed. The composition should not be loud, because in this case the dumplings will become strong. To make it even more attractive in the dish, the carrots are cut into pieces about 4 cm long and with the help of a utensil we remove the apple core, we cut the carrots out of the carrots. We placed four carrots and two fluffy dumplings in each dish, sprinkled with fresh parsley, chopped very fine and squeezed the hot soup.

We clean and wash meat and vegetables very well.
We have to remove the top of the turtle!
If we cover the pot, our soup will become cloudy.
The soup boils for about 1 hour and a half and then squeezes it.

With the remaining meat and soup vegetables we can prepare a safari salad, a simple salad with mayonnaise dressing, or we can serve it as such, with some olive oil and fresh ground pepper.

Preparation: 1 hour
Preparation: 30 minutes
It will turn out: 2-3 servings

Ingredients

6 We sort out the duck pieces removed from the broth and rinse them from foam with boiling water. As soon as the potatoes are boiled until soft, return the neat, fleshy pieces to the soup as a whole, and remove the pulp from less presentable ones, which we add there.

How to do this and where did it appear? Read below! The Legend says that the inventor of the recipe, Mrs. Cornelia Dumitrescu, discovered this combination of flavors by improvising. Specifically, finding a better and more appealing version of stomach soup. It is not surprising that this passion led to the birth of this special food, which has become famous in other countries thanks to tourists who discover it even in Radauti, in the restaurant where Mrs. Dumitrescu works. As a reward for your work and talent, which led to the name of a small city outside the country and even the continent, the inventor of the Raddout sus was given the title of honorary citizen of the city.

7 While the potatoes and duck are cooking, we quickly deal with the rest of the vegetables. Peel the onion, finely chop and brown in a frying pan with a small amount of duck fat skimmed from the broth or vegetable oil.

Even if the exact recipe is still a secret for her, we learn from this interview what the soup should contain, even from Mrs. Dumitrescu: Poultry, vegetables, sour cream, Wheat flour, eggs, vinegar, garlic, thyme, bay, pepper and salt. We can only tell you the recipe we liked the most.

4-5 chicken breasts! If you have turkey breast, even better. 1 medium dough 3 large carrots celery 2-3 medium fat pepper. 3-4 eggs large onion large glass of rich cream one tablespoon of vinegar 3-4 cloves of garlic. a handful of parsley, roughly chopped salt pepper, hot peppers. Place the onions in a large saucepan with 5 liters of water, meat, salt and vegetables cut into proper pieces - except the garlic. Tip: If you want the soup to have a yellow color, you can taste the carrots in the pan, in the oil, and add them to the soup until the end, along with the oil they tasted.

8 As soon as the onion becomes translucent and slightly browned, add the vegetable mixture to it.

9 Stir, heat for a couple of minutes with the fat, flavoring it, then add a little broth from the pan with the soup and simmer the vegetables under the lid.

10 Transfer the contents of the frying pan into the pan with the soup.

11 Add spices and herbs, salt and pepper to taste, reduce heat to low and simmer the soup under the lid until the spices fully develop the aroma.

Done :) Let the soup brew under the lid for a quarter of an hour and serve hot with slices of bread that you prefer.

We have duck broth soup, to everyone’s delight, every time a festive duck is prepared - on Easter, on New Year, for Christmas and other occasions. We cook it differently every time, and this is the undeniable advantage of the soup. Let's take it vegetable mixtures different compositions, sometimes we don’t add potatoes, but put more of a mixture of vegetables, sometimes we add cabbage of different varieties and fresh tomatoes. We simply focus on the desired thickness of the soup. And we deal with a goose in exactly the same way, if the opportunity arises :)

You can make the soup even more satisfying by adding a little quick-cooking cereal - wheat, barley or oatmeal. It turns out very tasty with pearl barley, but you have to cook it for a long time, you can separate it and then add it to the soup.

Luxurious soup is obtained with smoked duck, duck giblet soup is very appetizing, but what can I say, cook it and try it :)

Bon appetit!

Traditionally, ducks or goose are baked in the oven with apples and even oranges. But today we will break this tradition a little and prepare a very tasty and rich domestic duck soup.

We will need:

domestic duck - 3-4 portions,
homemade noodles - 2 handfuls,
potatoes - 4-5 pcs.,
carrots - 1 pc.,
spices to taste,
parsley,
juice of half a lemon.

Recipe homemade soup with noodles and duck

Both broiler and domestic poultry are suitable for preparing duck soup. Broiler duck meat is softer, closer to chicken, and soup is prepared from them faster. Domestic duck takes longer to cook, but the broths and soups are richer and more flavorful.

1) The duck carcass needs to be washed and divided into pieces. Since duck meat is fatty, I use only a third of the meat for the soup and use the rest to make other dishes.

2) Fill the duck meat with cold water and put it on the fire. As soon as the water boils, foam will appear; it must be removed with a slotted spoon. But in order not to play with foam, there is a proven method: lower the carcass into hot water and cook further. In this case, foam, one might say, does not form at all. Add salt to taste, cover with a lid and let it cook.

3) To cook soup from domestic chicken ,ducks, turkeys it will take about 2 hours, and sometimes longer. So, there is a way to cook domestic duck, turkey in a shorter time. As I mentioned above, all you need is boiling water with poultry add a little vodka. Boil for half an hour and that’s it, the meat is soft, and the vodka will evaporate as if it was never there. There will be no smell or taste left. The finished duck broth needs to be strained and only then add vegetables to it. Like this rich soup It comes from a duck.

4) While our broth with duck is cooking, we need to prepare potatoes and carrots. Cut the potatoes into cubes and carrots into slices. Place in boiling broth and cook until half cooked, about 7 minutes. Then add spices: bay leaf, maybe peppercorns.

5) Now you need to add homemade noodles to the duck soup. We cook the noodles until they float, but this is not always the fact that they are ready. Therefore, after cooking, leave the pan with the soup to sit for 20 minutes, covering it with a lid.

To make homemade noodles, you don’t need a lot of work; you just need to mix eggs with flour, knead the dough, roll it out and cut the noodles. I told you how to cook homemade noodles with all the details. Come in and take a look.

6) How to cook noodles, you may ask? If you want your broth to be clear, then you need to cook the noodles separately in boiling water for about 5 minutes, and then add them to the soup and there they will finish cooking. Or you can immediately throw it into the soup. Many people generally rinse the noodles under running cold water to get rid of excess flour. Choose what suits you best and cook with pleasure.

There is very little left, 2 minutes before readiness, add finely chopped parsley and the juice of half a lemon. Lemon juice will add a slight sourness to the soup, which will further improve its taste.