Duck soup

Duck soup with vegetables, a comforting recipe

Total time: 2 hours
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Number of servings: 4-6

Duck soup is a dish that combines the delicate flavors of duck meat with the freshness of vegetables, creating a comforting meal, perfect for cooler days. This recipe is an excellent choice for a family meal or a special occasion. Additionally, it’s a fantastic way to bring a portion of nutrition to the table, featuring fresh vegetables and flavorful meat.

Ingredients needed:

- 1 kg duck meat (cut into portions)
- 2 carrots (diced)
- 1 celery root (diced)
- 2 onions (finely chopped)
- 1 leek (finely chopped)
- 1 parsnip (diced)
- 3-4 potatoes (diced)
- 2 liters water (or enough to cover the meat)
- 200 ml tomato juice
- 300 ml borscht
- 1 bunch lovage (chopped)
- 1 chili pepper (optional, for serving)
- 50 g butter
- 50 ml oil (olive or sunflower)
- Salt and pepper, to taste

Preparing the duck soup:

1. Preparing the vegetables: Start by washing and peeling the vegetables. Cut the carrots, celery, parsnip, and potatoes into small cubes. Finely chop the onion and leek. It’s important that the vegetables are cut evenly to cook uniformly, and appropriately sized cubes will provide a pleasant texture to the soup.

2. Sautéing the vegetables: In a large pot, add the butter and oil over medium heat. Once the butter has melted, add the chopped onion. Sauté the onion until it becomes translucent, being careful not to burn it, as this can give the soup a bitter taste. Once the onion is ready, add the diced vegetables and continue to sauté for 5-7 minutes until they become slightly soft. This step is essential for intensifying the flavors of the vegetables.

3. Boiling the meat: In a separate pot, add water and salt. Place the portioned duck in and let it boil. It is recommended to change the water a few times to reduce the fat. The first two waters will eliminate impurities, so don’t skip this step! After discarding the first water, add the duck back and let it simmer on low heat.

4. Adding the vegetables: After the duck has boiled, skimming off impurities twice, add the sautéed vegetables and the bouquet garni (made of leek leaves, thyme sprigs, parsley, and a bay leaf, all tied with kitchen twine). This mix will give the soup a special fragrance and a complex flavor. Allow everything to simmer on low heat for 45 minutes.

5. Finishing the soup: Once the meat and vegetables are cooked, add the diced potatoes and continue to boil. After the potatoes are ready, you can choose to remove the pieces of meat and cut them into cubes or leave them whole, depending on your preference. Add the tomato juice and let it simmer for another 5 minutes, then pour in the borscht and some lovage.

6. Serving: Before turning off the heat, taste the soup and adjust with salt and pepper to your liking. Once you have turned off the heat, remove the bouquet garni and add more chopped lovage.

Serving suggestions: Duck soup is served hot, with chili pepper on the side for those who enjoy a bit of spice. It can be accompanied by a slice of fresh bread or polenta for a truly delicious meal.

Nutritional benefits: Duck soup is rich in protein due to the duck meat, while the vegetables provide a significant amount of vitamins and minerals. Additionally, the borscht adds a note of acidity that aids digestion.

Frequently asked questions:
- Can I use chicken instead of duck?
Yes, you can replace duck with chicken for a lighter and more accessible option.
- How can I adapt the recipe to be vegetarian?
You can omit the meat and use vegetable broth, adding more vegetables to compensate for the lack of meat.
- How can I store the soup?
The soup keeps well in the fridge for 3-4 days and can be frozen for later consumption.

Possible variations: You can experiment with different vegetables, such as peas, green beans, or zucchini, depending on the season and your preferences. You can also add spices like sweet paprika or black pepper for an extra flavor boost.

This duck soup with vegetables is more than just a simple recipe – it’s an invitation to the table, a way to gather family around a warm and comforting meal. Enjoy!

 Ingredients: 2 carrots, 1 celery, 2 onions, 1 leek, 1 parsnip, 3-4 potatoes, Bors, Tomato juice, Lovage, Hot pepper, Butter, oil, Salt, pepper, Bouquet garni: In a leek leaf of 5-6 cm, we put 2 sprigs of thyme, parsley, and a bay leaf, tie well with kitchen twine and add it to the soup when adding the vegetables.

 Tags:  duck soup