The content of the article
- How to cook duck soup
- Recipes with photos
- With game
- With noodles
- In a slow cooker
- On the broth
- With mushrooms
- Peking duck
- From lentils
Duck can be categorized as a delicacy, especially when it comes to musky ducks. The meat of such birds (or our usual domestic) is not recommended to be eaten too often, but it should at least sometimes be present in the menu of each person.
How to cook duck soup
Before you start cooking hot, the duck carcass must be washed, cleaned from giblets, be sure to remove excess fat. So that the meat does not boil, it is recommended to pour boiling water over it before laying in the pan. Check out other nuances on how to make duck soup in a saucepan:
- you need to cook the bird over low heat with the lid closed;
- be sure to drain the first broth, replacing it with clean water;
- it is better to leave the finished duck meat for a short time so that it is insisted.
A fundamental factor in making duck soup is the age of the bird. Few housewives know how much time to cook a bird, because in different cases it differs. So, the average time for cooking ducklings is about 1.5 hours: the young carcass will be ready in an hour, and the old should be cooked for at least 2.5 hours. Portion pieces of ducklings can be prepared in 30-40 minutes. It is worth noting that in a slow cooker the bird is cooked for about 2 hours.
Recipes with photos
Eating the meat of this bird has a positive effect on the body of every person, so duck dishes are simply a must in your diet. There are many different recipes for duck soup, because every housewife likes to experiment with a combination of ingredients. Be sure to keep this selection for yourself, so that later you can please your husband and children with a hearty lunch from a duck.
To prepare such a dish, it is not necessary to make a fire, as hunters do in the forest. Tasty, unusual and rich soup of wild duck can be cooked in the kitchen. For classic shurpa, it is recommended to use vodka, which makes its taste more pronounced, but if you feed the baby, you can not add this ingredient when cooking.
- greens – 2-3 bunches;
- garlic – 1 head;
- tomatoes, carrots – 0.5 kg each;
- potatoes – 0.7 kg;
- game – 2 pcs.;
- tomato paste – 6 tbsp. l .;
- spices, vodka, salt – to taste;
- Bulgarian pepper – 0.4 kg;
- raw lard (pork) – 300 g.
- Pinching the carcasses, scorching from the remaining feathers, put in a 10-liter cauldron, pour 6 liters of water. Add the peeled onion to the dishes, cook for at least 4 hours.
- Prepare vegetables and greens: cut potatoes and carrots into large slices, onions in half rings, peppers, peeled from seeds, also chop in the form of half rings. Cut tomatoes into large slices, chop one bunch of selected greens. Chopped garlic cloves finely chopped.
- Fry the fat, cut into strips, until you get cracklings.
- Put onions with carrots in a pan, fry a little.
- After 4 hours, when the bird is almost ready, add vegetables and lard to the broth.
- Transfer tomatoes and peppers, cook for another 20 minutes.
- Put the remaining spices, tomato paste, garlic in the finished soup. Boil everything together for another 10 minutes.
- Allow 5-10 minutes to serve before serving..
Would you like to see such a beautiful dish on your dining table as in the photo? Soup with duck and noodles is surprisingly healthy and tasty hot, which children and adults will be happy to eat. It is worth noting that instead of homemade noodles, some housewives add the usual vermicelli, the taste qualities of the first dish absolutely do not suffer from such a replacement.
- dry spices to taste;
- onions, carrots – 1 pc.;
- potatoes – 5 pcs.;
- garlic – 3 teeth .;
- noodles (or vermicelli) – 2 handfuls;
- duck carcass – 1 pc.;
- greens (assorted) – to taste.
- Put portions of meat to cook, at least for an hour.
- Add the whole onion, coarsely chopped carrots and potatoes, a bay leaf, peppercorns. Bring the liquid with the products to a boil, cook for 20 minutes, then remove the onion from it.
- Add noodles 8-10 minutes before cooking. Season, salt.
- Serve the first of the duck in portioned plates, pepper and sprinkled with herbs.
This is not to say that the dish turns out to be non-greasy, but even sitting on a diet once you can allow yourself to relax a bit and enjoy this delicacy. The consistency of pea and duck ducks is like cream soup, and its taste is simply divine, let alone aroma. Please your household with a new dish, serving it to the dining table.
- thyme – 1 branch;
- onion – 2 pcs.;
- crackers, greens – to taste;
- water – 1 l;
- oil (rust.) – 3 tbsp. l .;
- pepper, salt – to taste;
- duck (smoked) – 300 g.
- Soak the washed peas in cold water. After 3 hours, rinse again, strain.
- Duck and peas in a pot of water, cook for about half an hour.
- Fry small onion cubes in oil.
- Remove the finished meat from the broth, cut into small pieces.
- Add thyme to the pan, boil with peas for 30 minutes, then remove the twig from the water.
- Beat the finished peas until smooth with a blender, season.
- Add the fried onions and ducklings to the mass.
- Serve hot, garnished with greens and crackers.
In a slow cooker
With the advent of this kitchen technique, the preparation of first, second courses and even desserts has become much faster. Duck soup in a slow cooker is prepared simply, but not as fast as, for example, chicken, but hotter, which turns out in the end, is worth the time spent. Try to cook the first one according to the recipe to please yourself and the household.
- carrots – 2 pcs.;
- potatoes – 470 g;
- vermicelli – 1 handful;
- duck – 0.5 carcasses;
- salt, spices – to taste;
- onion – 1 pc.
- Portion pieces of meat, whole onions and carrots, dip in a multicooker bowl filled with water. In the “Extinguishing” mode, leave the ingredients for 57 minutes.
- Remove vegetables from the water, throw the onions, cut the carrots.
- Stew broth with meat for another 20 minutes.
- Strain the broth, pour half into the bowl, fill in the cubes of potatoes, cook in the “Soup” mode for 55 minutes.
- After 25 minutes, lay all the products, add broth.
- 10 minutes before the end, put the meat, greens. Leave to insist on “Heating” for another 20 minutes, then serve.
Everyone loves to eat delicious food, this also applies to first courses. Soup with duck and rice will help diversify your daily menu. Hot turns rich, hearty and fragrant. Look at the photo, which dish will turn out in the end, and feel free to start cooking. Save this simple recipe to your cookbook so that it is always at your fingertips..
- onions, carrots – 1 pc.;
- salt, suneli hops, pepper – to taste;
- potato – 4 pcs.;
- oil – 50 ml;
- rice (round) – 100 g;
- bird – 0.5 kg;
- green onion, dill – 1 bunch.
- Rinse the bird carcass well, place in a pan with cold water, leave to cook for 1.5 hours. After boiling, reduce heat.
- Dice potatoes and onions, carrots can be finely chopped or rubbed.
- In a pan where the oil has already warmed up, fry the onions and carrots, season.
- Remove the finished carcass from the water, wait until it cools slightly. Separate meat from bones, chop finely.
- In a boiling broth send vegetables, potatoes and cook for 20 minutes.
- Add washed rice, meat and some chopped greens to the pan. Cook the ingredients for another 15 minutes.
- Garnish with remaining greens before serving.
On the broth
You need to start cooking the first dish in advance – soaking pearl barley for the night. Soup on duck broth turns out to be fatty and nutritious, so it is often not recommended for those who are on a diet or struggling with excess weight. However, the abundance of nutrients in the hot cooked according to this recipe obliges everyone to eat such a soup at least once a year.
- onions, carrots – 1 pc.;
- water – 2 l;
- laurel leaf – 1 pc.;
- salt, parsley, pepper – to taste;
- duck fillet – 150 g;
- oil (olive) – 24 g;
- potatoes – 650 g;
- barley – 70 g.
- Soak barley in cold water, leave overnight. Drain the liquid.
- Place the duckling in the pan, pour boiling water, leave it to boil the water.
- Remove the duck fillet from the pan, rinse, chop. Return the meat to the pan, add new water, cook for 40 minutes.
- In a boiling duck broth put potato wedges, barley, cook for 20 minutes.
- Fry the onions and carrots, transfer the prepared vegetables to the pan, cook together for another 15 minutes.
- Salt almost ready soup, toss the bay leaf, then mix and turn off the heat.
- Before serving, let the duck soup brew, then add chopped parsley to each plate.
Aromatic first courses can be prepared from poultry. It turns out very delicious soup with mushrooms. It is worth noting that this kind of meat is a delicious product that raises hemoglobin levels, improves brain function, and has a calming effect on the nervous system. It also helps to stabilize vision, which is also important these days..
- porcini mushrooms (dried) – 50 g;
- assorted mushrooms (fresh) – 350 g;
- garlic – 4 teeth .;
- ginger root – 1 pc.;
- onions, celery stalk, carrots – 1 pc.;
- oil (drain.) – 2-3 tbsp. l .;
- duck carcass – 1 pc.;
- shallots – 3 pcs.;
- black pepper (peas) – 6 pcs.;
- thyme (fresh) – 3 stalks;
- laurel leaf – 1 pc.;
- parsley root – 4 pcs.;
- salt, spices to taste.
- Pieces of meat pour cold water, put simmer on low heat (1 hour).
- Add all the necessary vegetables, seasonings to the pan, and then cook for about 2 hours. Allow the liquid to cool, then strain from the ingredients into a separate bowl, cover the container with a lid and set aside.
- Discard the fat formed on the surface of the broth, add dried mushrooms and add boiling water. Wait 30 minutes, then strain the liquid again..
- Peel and cut fresh mushrooms, fry them in a pan with melted butter. Add chopped shallots, pass until the last is soft.
- Pour the broth to the onion-mushroom mixture, boil.
- Dish with salt, season and serve.
The dish shown in the photo is not at all from an expensive Chinese restaurant. This exotic soup can be cooked at home, if you have at hand a step-by-step recipe. Diversify your dining table with nutritious, aromatic and hearty hot, try cooking Chinese soup, for which your household will be very grateful to you.
- shallots – 2 pcs.;
- sesame oil – 1 tsp;
- oyster mushrooms – 100 g;
- Udon noodles – 400 g;
- coriander (dried) – 0.33 cups;
- pak-choi – 1 bunch;
- water – 250 ml;
- Peking duck meat – 375 g;
- broth (chicken) – 1 l;
- soy sauce – 3 tbsp. l .;
- ginger (fresh) – 4 cm;
- chili pepper – 1 pc..
- Preheat the finished Peking duck in the oven, then cut the meat into thin strips.
- At this time, you can start cooking the broth. To do this, mix water, chicken stock, soy sauce, add ginger. After boiling add noodles. Boil it for about a minute, stir constantly. Then add pak choi, half the prepared coriander, chili pepper and chopped shallots to the pan. Boil for just a couple of minutes, the main thing is that the noodles are cooked.
- Pour the resulting soup into plates, pour each serving with sesame oil, sprinkle with ducklings and the remaining seasonings.
Both of these products should be added to your diet: you can individually or combine in one dish. For example, lentil soup is a great option for combining meat with legumes. Hot will turn out to be not only very tasty, but also useful, because lentils are a unique product that contains iron, vegetable protein and amino acids.
- celery – 2 stalks;
- tomato – 3 pcs.;
- carrots – 1 pc.;
- lentils – 0.5 cups;
- green onions – 0.5 bunch;
- laurel leaf – 3 pcs.;
- broth (chicken) – 8 glasses;
- red onion – 0.5 pcs.;
- poultry – 300-400 g (meat only);
- garlic – 2 teeth .;
- oil (olive) – 1 tbsp. l.
- Pour the broth into the pan, send the bones there. After boiling, minimize heat, remove excess fat, and then boil for another 30 minutes.
- Fry chopped onions in a pan with olive oil, add garlic to it. After the ingredients are ready, lay the carrots, celery and bay leaf, fry until tender.
- Combine the contents of the pan and pan, wait until it boils.
- Pour the washed lentils, cook for half an hour on low heat.
- Season the soup and turn off after a couple of minutes.
- Serve by garnishing the dish with pieces of meat, small cubes of tomato and chopped green onions.
Food for the first or second of this cereal belongs to the category of diet, it is recommended to eat even for a child. The same cannot be said about buckwheat soup, because due to the fat in the meat, the broth becomes more rich and nutritious. It is worth noting that the usual chicken soup tastes noticeably worse against the background of the dish, which is on duck broth.
- salt, pepper – to taste;
- onion – 1 pc.;
- oil – 1 tbsp. l .;
- duck fillet – 200 g;
- mushrooms (champignons) – 7 pcs.;
- potatoes – 1 pc.;
- buckwheat – 3 tbsp. l.
- Thinly wash washed peeled mushrooms, onions in half rings, potatoes into cubes. It is better to bake the bird before cooking in the oven.
- Rinse buckwheat from dust under cold water.
- In a pan filled with several liters of water, lower the mushrooms and meat. After boiling, cook for at least 20 minutes. When the mushrooms are ready, add potatoes, onions and buckwheat.
- At the end of cooking, salt, if desired, put a bay leaf and a little allspice.
- To make the broth more tasty and fragrant, fry the mushrooms.