Delicious and aromatic. It does not require special skills in cooking, so it will be within the power of young and inexperienced housewives. Soup with duck, corn and tomatoes. We will learn how to cook it in a step-by-step recipe with a photo. Video recipe.
Light, tender and nutritious soup with duck, corn and tomatoes. The broth from this bird is excellent: fragrant, rich and very tasty. The products combine well and complement each other. The dish is light, gives vigor and does not overload the body with anything superfluous. In the vegetable season, this dish will become one of the favorites for lovers of simple but tasty dishes. Since this soup is bright, aromatic, has a rich taste, but at the same time is simple and rather light. The combination of the natural sweetness of tomato and corn is the guarantee of a pleasant fresh taste. And the duck pre-fried in oil with vegetables will give the dish a special charm, make the soup taste more solid and weighty. According to the cooking technology, the food resembles Mediterranean dishes, therefore it can be attributed to dishes prepared in the Mediterranean style.
This soup will be a good alternative to the first course cooked on the usual chicken, beef or pork. One of the advantages of this soup is that it requires a little duck to cook, and you can even get by with just bones and a ridge. Although you can replace duck with chicken or turkey, which have tender, dietary and nutritious meat. For the recipe, you can use frozen corn or try canned corn, I have fresh grains from the cobs.
See also how to make fried duck and vegetable soup.
- Caloric content per 100 g - 208 kcal.
- Servings - 4
- Cooking time - 1 hour 45 minutes
Ingredients:
- Duck - 300-400 g (any parts)
- Bay leaf - 2 pcs.
- Tomatoes - 2 pcs.
- Allspice peas - 3 pcs.
- Bitter pepper - 1 pod
- Corn - 1 ear
- Ground black pepper - a small pinch
- Onions - 1 pc.
- Carrots - 1 pc.
- Salt - 1 tsp or to taste
Step by step preparation of soup with duck, corn and tomatoes, recipe with photo:
1. Scrape the duck with an iron sponge to remove the black tan. Remove the inner fat and chop into medium sized chunks. Rinse the bird under running water and pat dry with a paper towel.
2. Heat vegetable oil in a skillet and place the pieces of poultry you want in your soup. Fry the poultry over a slightly over medium heat until golden brown on all sides.
3. Peel the onions and carrots, wash and chop coarsely: carrots - into bars, onions - into cubes.
4. In another frying pan in vegetable oil, sauté the onions and carrots until transparent.
5. Peel the corn of leaves and cut off the corn with a knife. Peel hot peppers and finely chop them.
6. Place the fried poultry with carrots and onions into the cooking pan. Add corn kernels with hot pepper. Also place the diced tomatoes.
7. Pour the food with drinking water, season with salt and black pepper and add bay leaf with allspice. Bring the soup to a boil, reduce the temperature to the lowest setting and cook, covered, for 40-45 minutes. Season the prepared soup with duck, corn and tomatoes, if desired, with herbs, boil for 2 minutes and serve with croutons or croutons.
See also the video recipe on how to make duck soup.
