Fragrant, aromatic and delicious - soup with cabbage in duck broth. It is satisfying and light at the same time. Easily absorbed by the stomach without burdening it. Pamper your family and make a delicious soup according to this recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The duck is a bird that does not often appear on our tables. Not everyone likes it because of the pungent smell and high fat content. Others, on the contrary, respect and revere her, preparing a variety of dishes. Most often, the duck is baked whole in the oven or stewed with cabbage. But not many people make soups based on it. For this purpose, you can take a whole carcass, or a ridge, or bones with leftover meat. In addition, some housewives even use leftover roast duck for their soup! In any case, the soup will turn out delicious, and the broth will be rich and rich.
In addition to these products, a variety of vegetables, cereals, pasta, legumes and more are added to the soup. Of the seasonings, a very different set is used. This is thyme, and star anise, and ginger, and garlic, and much more. Then the soup will acquire an amazing aroma of a typical oriental cuisine. And if you put black pepper, carrots, onions, leeks, thyme, then the dish will be typically European. This dish has a very narrow range of products used, these are fresh young cabbage, potatoes and onions. But this does not prevent the food from being satisfying and tasty.
- Caloric content per 100 g - 89 kcal.
- Servings - 4
- Cooking time - 1 hour 40 minutes
Ingredients:
- Duck (any parts) - 300-400 g
- White cabbage - 0.5 medium-sized cabbage
- Potatoes - 2 pcs.
- Onions - 1 pc.
- Bay leaf - 2 pcs.
- Allspice peas - 3 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Step-by-step preparation of duck broth soup with cabbage:
1. Wash the duck, remove the feathers and divide into parts. For the dish, you can use the most different parts that you like the most. I took the back with ribs.
Next, remove the skin from the selected pieces, there is a lot of cholesterol in it. This way the soup will be much lighter and less greasy. But if you are not afraid of extra calories or you want to get a strong fat, then the skin can not be removed. Place the pieces of poultry in a cooking pot and add the peeled onion.
2. Fill the meat with drinking water and cook on the stove. After boiling, reduce the temperature to a minimum, remove the foam and cook the broth for about 1-1.5 hours. Cooking time will depend on the density of the broth. If you want a light broth, it will be enough to boil the soup for one hour.
3. Meanwhile, wash the cabbage and chop finely into thin strips. Peel the potatoes and cut into large to medium sized cubes.
4. When the broth is cooked, remove the onion from the pan. She is no longer needed in the soup, because I have already given away all the taste and useful properties.
5. Place the potatoes in the broth and continue to cook the soup. Turn the heat to high to simmer the soup quickly. Then reduce the temperature and cook for about 15 minutes. During cooking, put bay leaf, peppercorns in the soup, season it with salt and ground pepper.
6. After this time, put the cabbage in a saucepan.
7. Boil again, reduce heat and cook for 7-10 minutes. Remove the prepared soup from heat and leave to infuse for 10 minutes. Then serve to the table with croutons, croutons or fresh bread.
See also the video recipe on how to make duck soup.
