Goose soup

The first time I boiled goose meat for soup, I was a bit unsure, but I liked the result. I tried the recipe inspired by someone dear from my family, just like she used to make it, with cabbage juice and vegetables. I chose parts with bones and skin, not breast, and let the vegetables do their job in a wide pot. It's not a quick soup, but it has its charm and, honestly, it's nothing complicated.

Quick Info

Total time: about 1 hour and 30 minutes
Preparation time: 20-25 minutes
Cooking time: 75-80 minutes
Servings: 8-10
Difficulty: easy to medium
Recipe type: traditional Romanian soup, main dish

Ingredients

- Goose wings, back, and offal (heart and gizzard), according to preference or what you have - generally around 1-1.2 kg in total
- 2-3 carrots
- 2 yellow onions
- 1 parsley root
- ½ parsnip root
- ½ celery root
- Rapeseed oil (2-3 tablespoons, for sautéing the vegetables)
- 1-2 tablespoons of roasted pepper paste (Panacris or another brand)
- 1 teaspoon sweet paprika
- Iodized salt (2 tablespoons for the soup, the rest to taste)
- Freshly ground pepper (to taste)
- 1 liter of cabbage juice
- Fresh or frozen lovage, chopped (to taste, about a handful)
- 2 eggs

Preparation method

1. The goose meat is boiled in cold water (do not salt at the beginning). If using larger pieces, cut them to fit well in the pot. The water should cover the meat well, about 2-2.5 liters.

2. When it starts to boil and foam rises, skim it off with a slotted spoon. After the first boil, add two tablespoons of salt. Let the meat boil over medium heat while you prepare the vegetables.

3. Meanwhile, clean and wash all the vegetables. Cut the carrot, onion, parsley root, parsnip, and celery into cubes or as preferred.

4. Place the vegetables in a wide pot over medium heat with 2-3 tablespoons of rapeseed oil. Stir a few times, then add a little water, just enough to prevent burning (50-100 ml). Let them sauté uncovered until they soften slightly - 7-10 minutes, they should not brown.

5. After the meat has partially boiled (about 30-40 minutes), carefully remove it, strain the broth through a fine sieve to eliminate any foam residues. Set the meat aside.

6. Pour the sautéed vegetables and the meat back into the strained broth in the large pot. Season with salt and pepper, then add the roasted pepper paste and sweet paprika. Stir to dissolve in the liquid.

7. Add enough water to reach a total volume of 4 liters (including the broth already obtained), depending on how much soup you want. Let it simmer over low heat, partially covered, for about 60 minutes. Check occasionally and add water if it reduces too much.

8. Towards the end (after about 1 hour), add the cabbage juice (about 1 liter, or to taste how sour you want the soup). Add the chopped lovage. Let it boil together for another 10-15 minutes.

9. When all the ingredients are well cooked and the taste satisfies you, turn off the heat. Whisk the eggs well (like for an omelet). Pour them in a thin stream while continuously stirring the soup to form fine shreds.

10. Let the soup sit for 5 minutes with the lid on before serving. It can be eaten plain or with sour cream or hot peppers.

Why I make this recipe often

I don’t cook goose meat often, but when I want a hearty and different soup, this is a good choice. It has a full flavor, keeps well in the fridge, and is good even the next day. It’s easy to adapt and doesn’t involve complicated techniques.

Tips and variations

Tips
- Do not add salt at the beginning to avoid toughening the meat.
- If the cabbage juice is very salty, adjust the salt in the soup at the end.
- Skim the meat well at the beginning for a clear broth.
- If you don’t like a very sour taste, add the cabbage juice gradually and taste along the way.

Substitutions
- Rapeseed oil can be replaced with sunflower oil.
- You can also use other parts of the goose or a mix with chicken if you don’t have enough offal.
- Fresh lovage can be replaced with dried, although the flavor is slightly different.

Variations
- You can add a little sour cream directly into the pot at the end for a creamier texture.
- Instead of roasted pepper paste, you can use bell pepper paste or a few chopped roasted peppers.
- If you like richer soups, you can add rice or potatoes, but it won't be the classic version.

Serving ideas
- It’s good hot, with sour cream and hot peppers.
- It goes well with fresh bread or simple polenta.
- It can also be served cold if it’s very hot outside.

Frequently asked questions

1. What can I use if I don’t have goose offal?
You can use only wings and back, or you can replace part of it with chicken for a milder taste.

2. Can I add cabbage juice from the beginning?
I do not recommend it. It's better to add it towards the end so you can adjust the taste and avoid overcooking with the other ingredients.

3. If I don’t have roasted pepper paste, can I use smoked paprika?
Yes, but use it sparingly so it doesn’t overpower the other flavors. You can also add a bit of fresh bell pepper.

4. Can the egg be omitted from the soup?
Yes. The egg only gives those specific shreds, but it is not mandatory.

5. What kind of cabbage juice do you use?
I use classic cabbage juice from pickled cabbage. If it’s too salty, I dilute it with water.

Nutritional values

Approximately, per serving (out of 10):
- Calories: 200-240 kcal
- Protein: 14-16 g
- Carbohydrates: 7-10 g
- Fats: 12-15 g

Values can vary significantly, depending on how much meat and what parts of the goose you use, but the soup has a good protein intake, is filling, and the fat mainly depends on the chosen pieces.

Storage and reheating

The soup keeps well in the fridge for 3 days without problems, in a covered container. I only heat as much as I consume, not the whole pot multiple times. I do not recommend freezing, as the egg and cabbage juice can change texture upon thawing. If there’s any left, it’s good cold, but it’s best to reheat it over low heat.

 Ingredients: wings, back and giblets of goose (heart and gizzard), 2-3 carrots, 2 yellow onions, 1 root parsley, 1/2 parsnip, 1/2 celery, rapeseed oil, Panacris pepper paste, sweet paprika, iodized salt, freshly ground pepper, fresh or frozen lovage, about 1000 ml of cabbage juice, 2 eggs.

 Tags:  goose soup