Duck and chicken soup with whey
Duck soup with chicken and whey: A comforting and flavorful recipe
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 6
Duck soup is a delicacy that combines the rich flavors of meat with the freshness of vegetables, and when we add a bit of chicken, we achieve a perfect combination of tastes. This recipe is not just a simple dish, but a culinary experience that will warm your soul and remind you of family meals. Additionally, the whey added at the end provides a unique note and pleasant acidity, making this soup an excellent choice for any occasion.
Ingredients:
- 700 g duck meat with bone (back, neck, etc.)
- 4 chicken wings
- 3 medium potatoes
- 2 carrots
- 1 bunch of orache
- 2 leeks
- 1 large onion
- 60 g parsnip
- 300 g frozen diced zucchini
- 150 g frozen diced bell pepper
- 80 g fennel
- 2 l whey
- 1 bunch of fresh lovage
- Salt, to taste
- 1 jar of 800 g sour vegetable (or another sour vegetable)
Preparation:
Step 1: Preparing the meat
Start by thoroughly washing the duck meat and chicken wings under a cold water stream. This step is essential to remove impurities and achieve a clear soup. Place the meat in a large pot, add cold water (about 3 liters), and let it boil over medium heat. After a few minutes, you will notice foam forming on the surface. Use a skimmer to remove it, so the soup will be clearer.
Step 2: Preparing the vegetables
Meanwhile, clean the vegetables. Cut the carrots, potatoes, parsnip, and fennel into cubes or slices, as preferred. Chop the onion and leeks finely. Wash the orache well and cut it into smaller pieces. These vegetables will add not only flavor but also a pleasant texture to the soup.
Step 3: Cooking the meat
After you have skimmed the soup well, add salt and let the meat boil until tender (about 40 minutes). When ready, remove the meat from the pot and let it cool slightly. In the meantime, add the chopped vegetables to the pot and let them boil together with the broth.
Step 4: Sautéing the vegetables
In a frying pan, heat a little oil and add the leeks and onion. Sauté them for 2-3 minutes, then add the carrots, orache, parsnip, and fennel. Let them soften, then remove them from the pan and set aside.
Step 5: Adding ingredients to the pot
When the vegetables in the pot are half cooked, add the potatoes and let them boil together. After 10 minutes, add the sautéed vegetables and frozen diced zucchini. Check again for salt and adjust to taste.
Step 6: Finishing the soup
After all the ingredients have boiled well, add the lovage and sour vegetable. Let the soup boil for a few more moments, then add the whey and bring it back to a boil. If you don’t have whey, you can use borscht for a similar acidity.
Step 7: Serving
Duck soup with chicken and whey is delicious served with sour cream or yogurt, alongside hot peppers and a slice of fresh homemade bread. Enjoy your meal!
Useful tips:
- If you prefer a less fatty soup, you can use boneless duck meat or replace the duck with turkey meat.
- Whey can be replaced with lemon juice, depending on your preferences.
- Zucchini can be replaced with other seasonal vegetables, such as peas or green beans.
Nutritional benefits:
This soup is rich in protein due to the duck and chicken meat, while the vegetables add essential vitamins, minerals, and fiber for a balanced diet. Whey is an excellent source of probiotics, beneficial for digestion.
By serving this soup, you not only enjoy a delicious dish but also bring a part of culinary traditions into your kitchen. It is a perfect recipe for cool days or family gatherings, where stories and smiles blend with the rich aroma of the soup. So, don’t hesitate and start cooking!
Ingredients: 700 g bone-in duck meat (back, neck, etc.) 4 chicken wings 3 potatoes 2 carrots 1 bunch of lamb's lettuce 2 stalks of leek 1 onion 60 g parsnip 300 g frozen diced zucchini 150 g frozen diced bell pepper 80 g fennel 2 l whey 1 bunch of lovage salt 1 jar of 800 g lecho.
Tags: duck and chicken soup with whey duck dishes soups chicken
