Duck soup: vegetable, with asparagus, rice, pea, spicy. Recipes for delicious and rich duck soups, duck puree soup

Doctors and nutritionists vying with each other to claim that duck is a necessary and healthy product. For example, it is known that duck fat has an immunostimulating and healing effect, and is also similar in composition to olive oil. It is not for nothing that our grandmothers used duck and goose fat as a protective cream in frosty weather, and during colds, soup from this fatty bird was the first assistant. Duck dishes must be included in your menu, so let's prepare a hot, tasty and aromatic duck soup with egg noodles and vegetables.

First, let's prepare a rich broth. It is best to use a duck soup set for this soup, where pieces of meat are combined with bones and cartilage, which give the broth a rich taste and aroma. Such sets can now often be found in supermarkets. If you don't find such a product, just take half of a whole duck carcass.

So, for the broth, let's take: a duck soup set, a whole carrot, ginger root, a mixture of peppers, a bay leaf, a small onion, salt and a stalk of celery.

Pour cold water over the duck and bring to a boil.

When such an unsightly foam appears, cook for another 3-4 minutes over low heat and pour off this first, not very healthy and ugly broth.

Take a clean pan and transfer the duck there. Add all the other ingredients for the broth, except salt, add about 3 liters of water and cook over low heat for about 1 hour. We don’t clean the onion, but wash it well. Duck is a tough bird, so cook until the meat separates well from the bones.

Strain the broth from the pepper, bay leaf and other ingredients that we no longer need. Add salt to taste.

Let's prepare the ingredients for the soup: egg noodles, onions, carrots, salt, potatoes and celery.

Cut the vegetables into small pieces, potatoes into cubes.

Separate the meat from the bones and cut into pieces. Add to the broth along with onions, carrots and celery.

Cook for 7-8 minutes, then add potatoes.

Cook for 5 minutes, then add the noodles. Taste for salt and add more salt if needed.

Cook until the noodles and potatoes are fully cooked; they should be cooked at the same time.

Duck soup is ready! Pour into plates and serve hot.

As is known, soup in a slow cooker It always turns out successful, be it vegetable soup or cereal soup. What I also like is that you don’t need to soak cereals like peas or pearl barley beforehand - the idea came to mind to cook soup - you go and put all the necessary ingredients in the right proportions into the slow cooker. This happened to me today duck soup in a slow cooker.

Duck meat is tougher than chicken meat, but it still cooked in an hour and a half in a slow cooker, along with pearl barley. Although if the duck soup had been cooked on the stove, it would have taken a lot more time and unnecessary movements. First boil the duck broth, then strain it. Separately, fry the vegetables in a frying pan, then combine the frying, broth and other ingredients and start cooking the duck soup. Whether it’s duck soup in a slow cooker, you can easily and quickly cook it from the most common ingredients.

For duck soup in a slow cooker you will need:

1.5 liters of water

half a multi-cup pearl barley

duck meat - 500 grams

1 onion.

Potatoes are not added because they will make the soup heavier, since chicken meat is quite fatty, and pearl barley is quite filling. In addition, in the indicated proportions the soup turns out thick.

How to cook soup in a slow cooker with duck

Peel the onion and cut into cubes.

If desired, remove excess fat from the duck meat and remove the skin.

We wash the pearl barley under running water several times until the water from under it becomes clear.

Place all the ingredients in a multicooker bowl at the same time.

Pour water, add salt, add bay leaf.

Turn on the “Extinguishing” mode for an hour and a half.

Since the duck soup was prepared in a Panasonic multicooker, no foam from the meat formed during its cooking due to the gentle operation of the selected program.

In an hour and a half of cooking, the pearl barley was boiled, the duck meat was cooked and all the products retained their original taste. And therefore, bon appetit to you.

Recipes for unusual soups in a slow cooker

It’s not often that duck treats appear on the tables of average families. But, if a duck still appears in the house, then cook from it soup will be the best solution.

After all, duck meat gives the broth a bright and aromatic taste. In addition, this meat is very healthy. It contains vitamins of groups A, B, C, K, E and microelements. Duck meat also stimulates the formation of cell membranes.

If you pre-salt the duck meat, the soups will have an even more interesting taste. They will be rich and satisfying. The main thing is not to add salt to this broth.

Duck soup - general cooking principles

The soup is best made from fresh duck.

Before cooking, remove any excess from the duck.

Remove any fat from duck before cooking.

Defrost the frozen duck gradually, first in the refrigerator and then at room temperature.

Cook the soup from the second broth, so it will turn out less fatty.

To make the soup thicker, add cereal to it.

Spicy duck soup

Ingredients:

Five liters of water;

Kilogram of duck;

Half a celery root;

Two carrots;

350 g tomatoes;

Two potatoes;

Spoon of tomato paste;

Two handfuls of egg noodles;

One red pepper.

Cooking method:

1. Rinse the duck, remove the remaining feathers and cut into large pieces. Place them in a saucepan and add water. After the broth boils, skim off the foam and add salt. Cook for 1 hour 15 minutes.

2. While the broth is cooking, prepare the vegetables. Peel the onions and carrots and cut into cubes.

3. Wash the hot pepper, remove the core and finely chop.

4. Chop the celery root into small cubes and the potatoes into large cubes.

5. Once the duck is almost ready, add all the vegetables you prepared in advance.

6. Cook until the vegetables are soft, then add the washed and chopped tomato, pepper and tomato paste to the soup.

7. Boil for five minutes and add egg noodles. Cook the soup for another seven minutes. Then pour a well-beaten egg into it and mix.

8. Pour the duck soup into bowls and garnish with chopped herbs.

Vegetable duck soup

Ingredients:

One fresh duck;

280 raw lard;

390 g bell pepper;

720 g potatoes;

460 g carrots;

Five spoons of pasta;

Bay leaf;

Black pepper;

Head of garlic;

460 g fresh tomatoes;

A bunch of parsley, cilantro and dill;

Two spoons of cumin;

Six liters of water;

Ground coriander;

100 g vodka;

Khmeli-suneli.

Cooking method:

1. Rinse the duck and clean off any excess. Cut it in half and place it in a large pot of water. Add whole peeled and washed onions. Cook the duck for 1.5 hours, remembering to remove any foam that has formed.

2. Peel the carrots and potatoes, rinse and cut into slices.

3. Wash the onion and pepper, remove excess and cut into half rings.

4. Cut the washed tomato into slices.

5. Rinse all the greens in water and chop into medium pieces.

6. Finely chop the peeled garlic.

7. Cut the lard into strips and place in a frying pan. Fry it until golden brown, then add the onion and carrots. Fry for ten minutes.

8. Add fried potatoes to the almost finished duck and salt the broth. Cook for twenty minutes.

9. A little later, add bell peppers and tomatoes. Cook for 13 minutes.

10. Add cumin, pepper, suneli hops, bay leaf and tomato paste to the almost finished soup.

11. A few minutes before readiness, add garlic and herbs. Lastly, add vodka.

12. Pour the infused soup and garnish with cilantro. Serve with pita bread.

Duck soup with breadcrumbs

Ingredients:

One medium sized duck;

Four potatoes;

A pinch of sea salt;

Two bows;

140 g celery root;

Half a spoon of table salt;

Half a white loaf;

Dill and parsley;

Four cloves of garlic;

Sunflower oil;

Bay leaf.

Cooking method:

1. Place a pan of salted water on the fire. Wash the duck carcass, remove all excess and cut into portions. Place these pieces into the pan. Cook the duck for 1 hour 20 minutes. During the cooking process, add bay leaf to the broth.

2. Peel potatoes, celery and onions and cut into arbitrary pieces. Peel the garlic and crush it with a garlic press.

3. Try to pierce the duck with a fork and if it is pierced well, then the meat is ready.

4. Remove the finished duck from the pan and separate the meat from the bones. Cut the duck into 2 x 2 cm pieces.

5. Place potatoes, celery and onions into the broth. Add pepper and cook for 20 minutes. At the end of cooking, add half of the prepared garlic.

6. Cut the loaf into cubes and place on a baking sheet. Send the crackers to cook in the oven for 25 minutes at 180 degrees.

7. Wash and chop the greens. Pour the duck soup into bowls and sprinkle with herbs. Place crackers next to the plates.

8. Consume the soup by constantly throwing a few crackers into the broth.

Duck soup in a slow cooker

Ingredients:

Half duck;

2.5 liters of water;

470 g potatoes;

A handful of small vermicelli;

Two carrots.

Cooking method:

1. Wash half the carcass under running water, remove excess and cut into pieces.

2. Rinse the meat again and place it in the multicooker bowl. Peel the onions and carrots and add to the duck.

3. Fill everything with water and cook in the “Stew” mode for 57 minutes.

4. After the signal, remove the onion from the bowl and throw it away. Remove the carrots and cut into arbitrary pieces.

5. Salt the broth and add spices. Close the lid and simmer in the same mode for another 20 minutes.

6. After the time has passed, remove the duck and strain the broth.

7. Peel the potatoes and wash them well. Then chop it and place it in a bowl. Add half the broth.

8. Set the multicooker to “Soup” mode and cook for 55 minutes. After half the time has elapsed, add the remaining broth, carrots, vermicelli and bay leaf to the bowl. Keep cooking.

9. Ten minutes before cooking, add chopped meat and herbs.

10. Leave the finished soup to heat for another 20 minutes.

11. Serve duck soup with sour cream and bread.

Rice duck soup

Ingredients:

Quarter duck;

Adjika on the tip of a spoon;

Carrot;

Three potatoes;

A handful of rice;

Lavrushka;

Three peppercorns.

Cooking method:

1. Place the duck in cold water and keep it there for several minutes. Then rinse it, removing all unnecessary fat. Place the duck in the pan and cover with water. Cook for one and a half hours.

2. After the time has passed, salt the broth and add peppercorns. If the duck was initially coated with salt, then there is no need to salt the soup.

3. After a couple of minutes, remove the duck.

4. Peel the potatoes, rinse them, cut them into halves and place them in the broth.

5. After 10 minutes, add the peeled and chopped onion. Then add the carrots, grated through a coarse grater. Cook the broth with vegetables for 15 minutes.

6. Rinse the rice thoroughly and add to the soup. Cook everything until the rice is ready.

7. A couple of minutes before preparing the soup, add adjika and bay leaf to it.

8. As soon as the soup is ready, remove the bay leaf.

9. Serve the duck soup hot, with garlic and mayonnaise sauce nearby.

10. Place a piece of meat in each bowl of soup.

11. Pickles go well with this dish.

Duck soup

Ingredients:

700 g duck;

One bow;

Three medium potato tubers;

Carrot;

Two glasses of milk;

1.5 liters of water;

Two chicken eggs.

Cooking method:

1. Rinse the duck carcass under cold water and boil in salted water until cooked. Then remove it from the pan and let it cool.

2. While the duck is cooling, prepare the vegetables. Wash the potatoes, carrots and onions thoroughly, peel and rinse. Cut all these ingredients into small cubes.

3. Separate the duck flesh from the bones and cut into strips. Pour half of the broth into another container, and put the pulp, passed through a meat grinder, into the rest.

4. Pour sunflower oil into a frying pan and fry carrots and onions in it.

5. Add fried vegetables and potatoes to the broth with chopped pulp. Cook until the potatoes are done.

6. Cool the finished soup and blend it with a blender until pureed. Put the soup back on the heat and bring to a boil. Add any soup spices if desired.

7. In a separate container, thoroughly whisk the milk with eggs and salt.

8. Pour the finished duck puree soup into bowls, add a little egg mass and the duck fillet cut into strips.

9. Decorate the dish with parsley and black bread croutons.

Buckwheat duck soup

Ingredients:

3.5 potato tubers;

1 carrot;

Half a duck carcass;

Half a glass of buckwheat;

Cooking method:

1. Cut the washed duck into portions and place in a pan. Fill everything with water, boil for 5 minutes and drain the water. Then fill the duck with new water again and cook for 1 hour 35 minutes.

2. After boiling, remove the resulting foam and simmer the duck soup over low heat.

3. After the time has passed, peel the potatoes and cut them into strips. Then add it to the duck.

4. After five minutes of cooking the potatoes, add finely chopped onion. A little later, add the washed buckwheat to the broth. Cook for 15 minutes.

5. Add finely grated carrots to the almost finished soup and cook for another 7 minutes.

6. Before serving, season the soup with chopped herbs.

7. Serve the dish with slices of bread.

Smoked duck pea soup

Ingredients:

200 g smoked duck;

270 g split peas;

170 g onions;

White sauce;

55 g fat;

110 g croutons.

Cooking method:

1. Rinse the peas several times and cover with water. Cook for one hour. Then add the smoked duck fillet cut into strips. Cook until the peas are cooked through and the meat is tender.

2. Saute finely chopped onion in fat and add to the soup 20 minutes before it is ready.

3. Add white sauce to the soup and simmer for another 5 minutes

4. When serving, place a piece of poultry, croutons and chopped greens in a plate with soup.

Duck soup with turnips

Ingredients:

A bunch of dill;

Butter;

2 liters of water;

Spoon of flour;

A glass of table wine;

Two turnips.

Cooking method:

1. Rinse the duck, dry it, cut it into small pieces and place it in a pan with heated butter. Fry the bird until it is browned.

2. Dilute the flour with warm water and pour this mixture into the pan with the duck. Add peeled and sliced turnips there, add water and cook until the duck is cooked.

3. Once the turnips are ready, remove them, rub them through a sieve and add them back to the broth.

4. A few minutes before it’s ready, add wine, salt and spices to the soup. Mix everything and let the soup brew.

5. Serve duck turnip soup along with chopped dill.

Duck and asparagus soup

Ingredients:

570 g duck fillet;

220 g canned asparagus;

7 g chopped wild garlic;

Vegetable oil;

40 g ginger root.

Cooking method:

1. Cut the washed duck fillet into pieces and add 1.5 liters of water. Boil and remove the foam. Cook over low heat until done.

2. Finely chop the ginger and add it to the soup along with the wild garlic. Cook for 25 minutes.

3. Cut the asparagus into small pieces and add along with salt to the soup. Cook for 20 minutes.

4. Sprinkle finely chopped herbs over the soup before serving.

5. Meat salads and snacks go well with this dish.

To make the soup richer in taste, it is better to fry the vegetables.

Season the soup with any herbs.

To add sourness to the dish, add apples and prunes.

It is better to brine the duck two days before cooking.

To make the duck cook faster, add one spoon of vinegar to the broth.

You can add any vegetables to the soup.

One day I decided to cook bean soup. The night before, I took two small bags of beef out of the freezer. Imagine my bewilderment in the morning when it turned out that I had mixed it up and in one little bag it was not beef at all, but duck breasts. There was no time to defrost the necessary meat, nor was there time to run to the store. So I decided to cook it with duck and beef. After all, something had to work out anyway, even though I didn’t know about the taste of the future brew. The result, as they say, exceeded all expectations. And since then I’ve been cooking not by mistake, but on purpose. Let's prepare duck bean soup in a slow cooker. A small detail - there are no potatoes in my soup. We just like it better without it. However, if you wish, adding a couple of potatoes is not problematic.

I often have time to prepare two first courses on the same day. One for my husband and I, and the second for an old mother who lives separately. To make my work easier, I prepare the same lunch from the same ingredients. And plus, the multicooker-pressure cooker, which I turn on almost simultaneously, makes my work easier. It was the same this time. Therefore, in the recipe I will describe the entire process in both Redmond and Oursson. Redmond RMC-PM4507 is a simple pressure cooker with mechanical control, where the modes are indicated only purely symbolically. Oursson MP5010PSD is considered more functional, with automatic programs and a control panel. But any food they serve is equally delicious.

For multicookers:
Redmond RMC-PM4507, multicooker/pressure cooker, volume 5 l, power 900 W
Oursson MP5010PSD, multicooker/pressure cooker, volume 5 l, power 1100 W

Soup ingredients

2-3 duck breasts without skin (total weight approximately 300 grams)
200 grams of beef
2-2.5 multi cups beans
2-3 small carrots
10-15 cm leek (white part)
0.25-0.5 tsp savory
Salt to taste
About two liters of water

1. It is advisable to start cooking in the evening. That is, from soaking the beans. Many people who have a multicooker with a pressure cooker function neglect this - because the beans will cook quickly and perfectly without soaking. However, if you don’t want to end up with such an unpleasant fact as gas formation, don’t be lazy and soak the legumes in cold water overnight. In the morning, drain the water from the beans and rinse again (in running water). Wash the duck breasts and beef thoroughly, trim off excess fat (if you don’t see the need for this, leave it with fat), cut the meat into arbitrary small pieces. Grind the prepared carrots using a grater or a knife (I cut them into cubes). Cut the white part of the leek into rings or half rings. Naturally, you will need water and salt for the soup. And there is such a “secret” ingredient - savory. This dry "herb" has nothing to do with thyme, so don't confuse the two. Savory is considered a classic seasoning for any legume dishes. Moreover, they are used not so much for the sake of taste, but for the sake of avoiding negative consequences (you know what the consequences are after eating beans, peas, lentils).

2. Let's start putting all the ingredients into the multi-pan. Throw in the carrots (you can change the sequence).
3. Then both types of meat.

5. Pour in the beans.

6. Pour water up to the lowest mark on the bowl (do not overfill!). Close and lock the lid of the pressure cooker. In Redmond RMC-PM4507 I turn the mechanical timer to 80 minutes. In Oursson MP5010PSD I turn on the “Soup” mode, pressure 3, product taste “solid” and time 60 minutes. In Redmond, the countdown in the opposite direction begins immediately, and in Oursson - after the device reaches the desired pressure and temperature.

7. After completing the Oursson program, I open it immediately (the pressure begins to drop a few minutes before the end of the program) and salt the soup. But to open the Redmond lid, you need to wait 15-20 minutes after the signal. Then I also salt the soup. I don’t turn off the “heating” in both multicookers, and after adding salt, I leave the soup covered for about ten minutes.

8. When serving, pour the first dish into plates. It's not bad to add greens.

Duck soup will be an excellent alternative to the first course, cooked with the usual chicken, beef or pork. The broth from this bird is simply excellent - aromatic, rich and very tasty. Another advantage of this soup is that it requires very little duck meat to prepare – you can get by with the bones and backbone. This dish does not require any special cooking skills, so even young and inexperienced housewives can do it. The finished soup will taste slightly reminiscent of the kharcho soup we previously prepared. From cereals, I add rice to this soup; you can use cereals to your liking (buckwheat, millet, pearl barley).

Taste Info Hot soups

Ingredients for 5-6 servings:

Duck carcass - 1 pc.;
Potatoes - 4-5 pcs.;
Onions - 1-2 pcs.;
Carrots - 1 pc.;
Champignons - 5 pcs.;
Tomato - 1 pc.;
Round rice - 0.5 tbsp.;
Water - 2-3 l;
Salt, pepper, spices, bay leaf - to taste;
Garlic - 1 clove;
Dill - 1 sprig;
Green onions - 2 stalks;
Cilantro - to taste;
Lovage - 2 sprigs.

How to make duck soup with rice

To prepare duck soup, it is better to take a young carcass with thin skin. If you have a mature bird, then you need to cut off excess fat from it. The advantage of a young duck is that it cooks much faster than an old one, and its meat is more tender.

Cut the bird carcass into pieces. For soup, it is better to use pre-washed duck spine and wings. The fat is important here, and the most suitable one comes out of the bones

Duck legs and breast can be used for another recipe, for example, by preparing pilaf or cutlets for the main course, or baked in the oven with onions and spices

Place a handful of finely chopped duck skin on the bottom of a thick-walled pan and fry until cracklings form. Fry the backbone and wings of the bird in the released fat. If you are afraid that the soup will turn out too greasy, then use vegetable oil to fry the duck frame.

Meanwhile, prepare the vegetables for the soup. Peel the carrots and onions, wash under running water and cut into small cubes. Chop clean champignons into slices or strips.

After the duck is browned, add the prepared vegetables to it, mix thoroughly and fry everything together for 5 minutes.

Boil the kettle and pour water into the pan with the duck and vegetables. The amount of liquid depends on your taste; if it is not enough, you can add more during the process. Cook the broth over moderate heat for 30-40 minutes. For flavor, you can add bay leaf, a sprig of lovage and peppercorns.

After the specified time has passed, it is necessary to remove the duck backbone and bones. Place it all in a bowl and remove all the meat from the frame, it will be easy to remove. Place the selected fillets back into the pan and continue cooking.

The potatoes must be peeled, washed thoroughly, cut into cubes and sent to boil in the broth. pre-salt it to taste.

Rinse the round rice thoroughly and add it to the pan with vegetables and meat. Wash and peel the tomato, finely chop the pulp and add it to the soup.

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After all the ingredients are soft (about 20 minutes), turn off the heat and cover the pan with a lid so that the duck soup is well infused. Add chopped fresh herbs, chopped garlic, hot peppers and your favorite spices just before serving. Bon appetit!

Helpful Tips:

To make it easier to peel the tomatoes, first pour boiling water over them.
The more vegetables in this soup, the tastier it is. You can add celery root, canned or frozen peas and corn, and bell peppers here.
To prepare this dish, you can use buckwheat, noodles or pasta instead of rice.
If you purchased frozen poultry, remember that it should not be subjected to rapid defrosting - the meat becomes tough from this process. This should be done naturally, at room temperature, that is, simply put the duck in a deep container and leave for a while.