Duck soup

To make broth, you can take not a whole duck, but the ridge, bones with the remains of meat. You can even use leftover roast duck for soup! Add onions, carrots, potatoes, lentils or rice to duck soup. The most commonly used seasonings are thyme, dark pepper, star anise and ginger.

Duck soup with noodles and mushrooms

duck – 1/2 pcs.; carrots – 1 pc.; onions – 1/2 pcs.; mushrooms (fresh champignons) – 200g; vermicelli (spider web) – 1/2 cup; salt - to taste; ground dark pepper - to taste; vegetable oil for frying; fresh greens - to taste.

Chinese duck soup

duck (meat on the bone) – 500g; water – 2.5-3 l; ginger (fresh root) – 2 cm; sesame oil – 1 tbsp; garlic – 1-2 cloves; sweet bell pepper – 1 pc.; onion – 1 pc.; carrots – 1 pc.; cabbage – about 200g; green peas (frozen)

Chicken soup with spider web noodles and sausage cheese in a slow cooker

water – 2.5 l; onion – 105g; carrots – 70g; potatoes – 210g; chicken fillet – 230g; spider web pasta – 2/3 cup; sausage cheese – 140g; salt - to taste; vegetable oil – 25g.

Wild duck shurpa

wild duck – 1 carcass; carrots – 2 pcs.; sweet bell pepper – 3 pcs.; tomatoes – 4 pcs.; apple – 1 pc.; hot pepper – 1 pod; garlic – 4 pcs.; potatoes – 5 pcs.; salt - to taste; onions – 3 pcs.; vegetable oil – 70 ml; dark pepper m

Homemade duck noodles

duck meat – about 500g; potatoes – 200g; carrots – 100g; salt – 1 tbsp; water – about 3 l; narrow noodles (vermicelli) – 150g; bay leaf – 2 pcs.; parsley - 1 bunch.

Homemade borscht with duck

duck – 700 – 800g; potatoes – 300g; sauerkraut (or fresh) – 300g; onions – 1 pc.; carrots – 1 pc.; beets – 200-250g; sweet bell pepper – 1 pc.; vegetable oil – 50 ml; tomato – 1 pc. (large) – 1 pc.; salt - to taste; ze

Duck soup with dumplings

duck (meat with bones) – about 800g; testicle – 1-2 pcs.; flour - to taste; potatoes – 4 pcs.; carrots – 1 pc.; onions – 1 pc.; fresh greens - to taste; water – 2 l; salt, ground dark pepper - to taste.

Pumpkin soup with duck

pumpkin – about 500g; duck (wings, neck, bones); sweet bell pepper – 2-3 pcs.; ginger (fresh rhizome) – 1 cm; garlic – 2 cloves; coriander (seeds) – 1/2 tsp; cumin – 1/2 tsp; paprika – 1 tsp; vegetable oil – 2-3 tbsp.

Duck broth with dumplings

duck (skeleton of a whole duck) – 1 pc.; water – 3-4 l; onion – 1 pc.; carrots – 1 pc.; salt - to taste; greens (fresh) - to taste; ginger (fresh) – 2 cm; for dumplings: flour – 100g; baking powder – 1 tsp; salt – 1/2 tsp; ground dark pepper – 1/4 tsp.

Duck soup with reddish lentils

duck (smoked duck bones) – 1 pc.; reddish lentils – 100-150g; carrots – 1/2 pcs.; onions – 1/2 pcs.; garlic – 1 clove; ginger (fresh) - to taste; salt, ground pepper - to taste; vegetable oil for frying.

Wallachian soup

beef, duck, dried mushrooms, flour, rice, sour cream, roots, cabbage, carrots, parsley, celery, radish, cauliflower, turnip.

section: Beef soups

Poultry puree soup

chicken, chicken, turkey or duck, carrots, parsley, onion, flour, butter, milk, egg (yolk).

Duck soup with turnips

duck, turnip, flour, water, butter, table wine, salt, spices, green dill.

section: Duck recipes, Poultry soups

Pea soup with smoked goose or duck

goose or duck (smoked), shelled peas, flour, fat, onions, croutons, greens.

section: Pea soups

Duck soup (Kao ya fensi tang)

chicken broth, clear bean noodles, smoked duck, MSG, salt, cilantro, green onions, chicken, onions, salt.

section: Poultry soups

Duck soup with pearl barley

duck, carrots, celery, leeks, pearl barley.

section: Poultry soups

Duck shurpa soup

duck, vegetable oil, onions, carrots, beets, potatoes, dill, parsley.

section: Poultry soups

Bean soup with smoked goose or duck

goose or duck (smoked), beans, carrots, parsley and celery, onions, fat, bay leaf, herbs, pepper, salt.

section: Poultry soups

Soup and roast duck with onions and tomatoes

duck, tomatoes, potatoes, butter, egg, garlic, flour, salt, spices.

section: Poultry soups

Feral duck millet soup

duck, onion, millet, bay leaf, salt.

section: Poultry soups

Shulum (wild duck soup)

salt, celery (root), shallots, arugula salad, potatoes, garlic (fresh), juniper, rye bread, spinach, rosemary (fresh), duck (wild), broth (duck).

section: Meat soups

Feral duck millet soup

duck, onion, millet, bay leaf, salt.

section: Cereal soups

Pea soup with duck breast

onions, peas (dried yellowish), bay leaves, duck breasts, savoy cabbage, salt, pepper, paprika (reddish hot), cream.

section: Pea soups

Pearl-mushroom soup with duck

duck, parsley (root), celery, mushrooms (dried), pearl barley, sour cream, lemon juice, bay leaf, pepper (flavored), salt.

section: Poultry soups

Duck soup with ginger

duck (gutted), vegetable oil, soy sauce, carrots, leeks, bay leaves, daikon, white wine vinegar, ginger (fresh), dark pepper, hot reddish pepper, rice noodles.

Duck soup with asparagus

duck (fillet), ginger, wild garlic, asparagus.

section: Chinese cuisine, Duck recipes, Asparagus soups

Duck soup

Duck soup is found in almost every kitchen in the world, because its nutritional value and pleasant flavor colors appeal to almost all nations. This first dish is served in various restaurants and cafes, prepared at home and outdoors. Wild duck soup is very popular in countries where hunting is developed.

Duck is a very nutritious and uniformly fatty meat, and broths based on it are very rich and fragrant.

It is better, even before making duck soup, to add herbs and spices to the broth to reveal the taste properties of the meat and give the dish a wonderful smell.

With the help of thyme, leek, juniper berries and dark pepper, you can give the soup a catchy European color, and cumin, star anise, ginger and aromatic pepper will help to create an oriental spectrum of the dish.

You can add any vegetables, spices and roots to duck soup, the main thing is that all the ingredients of the dish combine perfectly with each other. For the broth, you can use both the backbone of the bird and individual parts - drumsticks, legs, breast or wings. A regular duck soup set is ideal. Duck is a very rich component, so it is important to choose spices that are equally colorful in taste, but very neutral in flavor in the vegetables.

How to cook duck soup - 15 varieties

State hunting soup of the Caucasus - Shulyum
Spicy ginger soup with duck
Light dietary duck soup
Vietnamese duck soup
Pea soup with smoked duck
Wallachian duck soup
Duck soup with white mushrooms
Duck bean soup
Duck giblet goulash soup
Duck cheese soup
Duck soup with homemade noodles
Japanese citrus soup
Creamy soup with duck and celery
Soup with green peas and duck
Duck soup with baked vegetables

State hunting soup of the Caucasus - Shulyum

This dish is usually prepared by fishermen and hunters from all over the Caucasus. This soup is made from wild duck, but it can also be replaced with poultry. The dish must be thick, rich and somewhat reminiscent of a thick stew.

It is recommended to add apples to this dish, so the soup will not only be tastier, but also much more aromatic.

The taste will be complemented by the corresponding Caucasian spices - cilantro and parsley, bay leaves, hot peppers and garlic.

Ingredients:

Tomatoes – 4 pcs.
Duck – 1 pc.
Bay leaf – 3 pcs.
Chili pepper – 1 pc.
Bulgarian sweet pepper – 2 pcs.
Potatoes -6 pcs.
Salt - to taste
Apples – 2 pcs.
Onions – 3 pcs.
Greens – 1 bunch
Carrots – 1 pc.
Water – 6 l.
Vegetable oil – 150 ml.
Garlic – 1 head

Manufacturing:

Heat oil in a cauldron or saucepan.

Clean the duck well, wash and cut into medium-sized pieces. Place the duck in a cauldron to fry in oil.

Fry the meat for about half an hour, stirring occasionally. Salt the duck and boil the required amount of water in a separate container.

Peel the onion and chop into half rings. Add onion to duck.

Peel the carrots, wash well and chop into slices. After 10 minutes after the onion, add the carrots to the duck. Peel the garlic, crush three cloves with the flat of a knife and also add to the cauldron.

Pour boiling water over the meat and vegetables and prepare the broth, periodically skimming off the foam.

After boiling, add peeled and diced potatoes. Then chop the sweet pepper, the remaining garlic, tomatoes and apples and also add to the shulum. Cut the chili pepper in half, remove the seeds and add to the broth.

Cook the soup for another 20 minutes, then add bay leaf, chopped herbs and salt. After 5 minutes, remove the shulum from the heat and the spicy Caucasian duck soup is ready!

Cooking duck soup: 6 delicious recipes for every taste

Duck dishes are not always found on modern tables. More often, these dishes are made on special occasions, baking the bird in the oven, for example, with apples, raisins or prunes. Not many people remember duck soup, although it is superior in taste to the common chicken.

It's no secret that everyone wants to eat healthy. When all the ingredients are combined, the prepared product retains a complex of vitamins, minerals and essential substances.

Taste properties of duck meat

Duck meat is red-brown in color and is fatty compared to the meat of other birds, so it is not considered a dietary product. But its juiciness and tenderness will amaze even a skeptic.

Duck meat contains:

vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) : A, B1, PP, B5, B6, B9, C, B 12, D, E, B4, K;
trace elements: manganese, selenium, iron, zinc and copper;
macroelements: magnesium, potassium, sodium, calcium and phosphorus;
omega-3 and omega-6;
proteins fats carbohydrates.

Caloric value – 400 kcal.

Based on the above lists, it is clear why duck meat is beneficial. Despite the high cholesterol content (Insoluble in water, soluble in fats and organic solvents.) , experts advise including dishes from this bird in the diet, because this product is useful for restoring the nervous system (an animal organ that serves to transmit important information for the body to the brain). ) cells. It is useful to include meat in the diet of people with poor vision.

Duck soup is tasty, rich and high in calories. To prepare it, you can use not only meat, but also poultry offal; they are no less healthy and tasty.

The best recipes

Classic

Even a novice cook can prepare ordinary duck soup, the recipe of which is simple.

one and a half liters of water;
kilogram of meat;
testicle;
salt;
dark pepper.

Cook the bird until done.
Add salt and pepper to the purchased broth.
Cool the broth.
Remove the duck meat and divide into small pieces.
Strain the purchased broth and bring to a boil.
Mix the egg until smooth and add to the broth.
Place the cooked meat in a saucepan and bring the soup to a boil.

Duck soup with cabbage

Duck soup, the recipe for which our forefathers knew, has long been forgotten, but if it is served as lunch, there is hardly a person who does not like the taste of this dish.

300 grams of duck meat;
1 tablespoon white flour;
300 grams of cabbage, preferably sauerkraut;
1 medium sized carrot;
50 grams of salted or smoked brisket;
50 grams of celery roots or parsley;
2 potatoes;
20 grams of any oil;
spices: turmeric and dark pepper;
salt.

Fry the duck meat previously cut into strips and transfer it with the acquired fat to a saucepan.
Chop the onions, carrots and potatoes, the larger the better, and finely chop the cabbage and celery.
Heat a bowl of water, add the prepared spices and vegetables, not counting the cabbage, wait until it boils and continue cooking.
Prepare roasted smoked brisket by adding flour. Then pour a small amount of broth and leave until thickened.
When everything is cooked, put the roast and cabbage into the pan.
If desired, you can add other spices.

Noodle soup

Duck noodle soup is also very popular.

6 small potatoes;
1 large carrot;
100 grams of homemade noodles;
500 grams of poultry meat;
2 medium onions or 1 large;
Salt, pepper (preferably dark), bay leaf and no matter what kind of greens.

Cook duck meat, cut into small pieces, in 2 liters of water.
Finely chop the potatoes and carrots, then put them in the broth.
Reduce temperature and continue to simmer for ¼ hour.
Finely chop the onion and add to the pan.
Continue boiling until the vegetables are completely cooked.
5 minutes before the end of cooking, add homemade noodles and bay leaf.
Salt, season with herbs and pepper.

With buckwheat

This duck soup is simple to prepare, but it turns out unusual and rich. The meat is previously boiled for half an hour, and then, together with other products, it continues to be cooked for the same amount of time. If you cook the duck longer, a lot of fat will boil out of it and it will turn out hard.

350 grams of duck meat;
5-6 pieces of fresh potatoes;
onions - 2 medium heads;
1 large carrot;
130 grams of buckwheat core;
2 tablespoons sunflower oil;
salt and add your favorite spices to taste.

Beforehand, peel the vegetables and wash the meat.
Place the duck in boiling water, add salt and let it cook at low temperature for 30 minutes.
Cut the potatoes into cubes and place in the broth.
After 5 minutes, after the water begins to boil, put buckwheat in the pan to continue cooking for ¼ hour.
During this period, chop the onion and grate the carrots on a small grater, then fry them in oil.
Then add the vegetables to the soup and continue boiling for 10 minutes.
Remove the pan from the heat, cover it with a lid, and cover it with a thick cloth (a medical system of cells and intercellular substance, united by a common origin, structure and functions) . The prepared soup should stand for another 15 minutes.

Soup with rice and roots

Duck soup prepared according to modern recipes is no less nutritious.

¼ teaspoon hot pepper;
200 grams of rice;
4 tablespoons soy sauce;
small daikon root vegetable;
2 tablespoons of wine vinegar, preferably white;
a small piece of ginger;
a tablespoon of vegetable oil;
2 small carrots;
1 medium-sized leek;
bay leaf and dark pepper, preferably peas;
1.5 kg duck.

Wash the duck thoroughly.
Cut out pieces of meat and set aside.
Cut the meat into small pieces and fry in oil, adding a tablespoon of soy sauce. Continue simmering for 10 minutes.
Put the remaining bone residue to cook, then add the fried pieces. Boil for 30 minutes.
Finely chop leeks and carrots for the broth, taken from half their total size, dark pepper and bay leaf. Cook the duck soup for another half hour.
Finely chop the daikon and pour in the remaining soy sauce diluted with vinegar and leave for 15 minutes. Place the mixture in a colander to drain the liquid.
Fry some finely chopped vegetables – onions and carrots – in the remaining fat.
Thinly slice the ginger.
Wait until the broth boils to add the fried meat, ginger, pepper, the broth should boil again, then add rice. When the soup is ready add daikon, carrots and leeks.

Duck soup, the recipes for which are varied and original, is good for digestion, tasty and nutritious. Without a doubt, your family and guests will be happy if you treat them to a delicious dish using one of our recipes!

Video

Watch another unique recipe for duck soup in our video.

Duck soup - 8 regular recipes

Duck has uniformly fatty meat; broths based on it are very nutritious and fragrant. Especially prized are soups made from wild duck, which is not as fatty as domestic duck.

Duck soup is prepared with all kinds of vegetables, cereals, pasta or mushrooms. The recipes are simple, so even novice cooks can master them.

Regular Wild Duck Soup Recipe

A hot dish of wild duck is prepared quickly from a simple set of ingredients. This simple recipe will be a godsend for every housewife.

Duck soup with noodles and vegetables

A good option for a hearty lunch is duck noodle soup. Using the same recipe, you can cook one of the game.

Ingredients:

3 onions;
800 g duck soup set;
2 carrots;
200 g potatoes;
150 g noodles (egg);
2 celery stalks;
2 bay leaves;
5 cm ginger root;
1 tsp consistency of peppers;
a little salt.

We wash the duck well, fill it with cool water and heat it to 100 degrees. Remove the foam that appears on the surface with a slotted spoon, boil for another 3-4 minutes and drain the first broth.

Transfer the contents into a clean container and add 3 liters of fresh water. For a fragrant broth, add a whole unpeeled onion, a celery stalk, peppercorns and bay leaves. Cook for an hour at medium heat. The broth is considered ready when the meat begins to separate from the bones.

Attention! For cooking broth, it is best to use a soup set, where cartilage, bones and pulp are mixed properly.

Strain the broth, add salt and return to the stove. While the base is boiling, wash the vegetables. Cut the onion, carrots, potatoes and stalked celery into cubes.

We disassemble the duck, cut the meat into pieces, put it in a bubbling broth along with vegetables (not counting potatoes). We add it only 7-8 minutes later, and after 5 minutes add the noodles and taste for salt. When all the ingredients are cooked, the soup is ready.

Pea soup with domestic duck

If you want to have a tasty and satisfying lunch, then be sure to prepare pea soup with domestic duck.

Ingredients:

400 g duck with bones;
0.5 tbsp. split peas;
4-5 potatoes;
1 carrot;
1 onion;
2 bay leaves;
1 tbsp. table salt;
2.5 liters of unsullied water;
0.5 bunch of greens.

We divide the duck into parts, put it in a dish and heat it to 100 degrees. After boiling, remove the foam and add repeatedly washed peas.

Attention! In order for the peas to cook quickly, the product must be soaked for several hours in advance.

Peel the onion, chop it, add it to the soup with prepared peas and poultry. Almost after a couple of minutes, add raw, coarsely grated carrots.

Meanwhile, peel the potatoes, cut the tubers into slices and add to the boiling soup. When the dish is almost ready, season to taste, throw in the chopped green stuff and bay leaf. Once everything comes to a boil, remove the pan from the heat.

Duck soup in a slow cooker with mushrooms and rice

The multicooker is a real assistant in the kitchen. In a slow cooker you can cook all kinds of food, for example, duck soup with mushrooms and rice.

Ingredients:

400 g poultry;
0.4 g champignons or oyster mushrooms;
1 onion;
6 pcs. potatoes;
2 tbsp. sunflower oil;
¾ tbsp. long rice;
1 tbsp. table salt.

Peel the onion and finely cut it into cubes. In the multicooker bowl, heat the vegetable oil on the “Fry” mode. Place the onion there and fry, stirring occasionally.

Meanwhile, peel and rinse the potato tubers and cut them into medium cubes. When the onions are fried, put the device into standby mode. Add chopped mushrooms, washed duck, broken into portions.

Attention! Mushrooms can be used dry or frozen. In the first case, the product needs to be steamed with boiling water, and in the second case, it must be taken out of the freezer in advance.

We carefully wash the rice in several waters to wash off all the starch. Add the cereal to the slow cooker along with the potatoes. Fill the entire contents with water, salt, close the lid, activate the “Cooking” or “Soup” mode, setting the cooking time to 1.5-2 hours. After the signal, open the saucepan, pour the soup, serve, sprinkled with chopped parsley.

Duck soup “Hunter” or Shulum

This dish came to us from the Caucasus. It was there that hunters cooked “Hunter’s” game soup over a fire. It is rich and thick, contains many types of vegetables and resembles a thick stew.

Ingredients:

1 carcass;
4 tomatoes;
6 potatoes;
1 chili;
1 carrot;
6 liters of water;
3 bay leaves;
2 bell peppers;
2 apples;
1 head of garlic;
3 onions;
1 bunch of greens;
150 ml vegetable oil;
a little salt.

Shulum is usually prepared in a cauldron, and in urban cuisine, in a saucepan. Heat the vegetable oil and place the washed and dried duck pieces in it to fry. Stirring constantly, fry the bird for about half an hour, then add some salt.

We peel, chop the onion into medium half rings, and throw it into the cauldron. After 10 minutes, add carrot half rings. We peel three garlic cloves, lightly crush them with a knife and send them along with the vegetables.

Pour boiling water over the contents of the cauldron, bring to a boil, remove all foam. When the contents boil well, add coarsely chopped potatoes, peppers, tomatoes, apples and leftover garlic.

Fundamentally! The apples must be placed in order, because... they assign the appropriate taste and smell to the dish.

Rinse the hot pepper, split it into two equal parts, clean out the seeds and put it in the pan. In 20 minutes. add bay leaf, chopped herbs and spices to taste.

Soup with buckwheat and duck legs

No type of meat will give such fat as duck. Therefore, the first course is often prepared from this bird. We suggest making soup with buckwheat.

Ingredients:

350 g duck legs;
1 onion;
5-6 potatoes;
1 carrot;
120 g buckwheat;
2 tbsp. vegetable oil;
2/3 tbsp. salt.