Buckwheat Duck Soup - Recipe With Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Delicious and nutritious duck soup with buckwheat is the best first dish for lunch on cold autumn or winter days for adults and children.

Ingredients

Duck (parts and offal) - 400 g

Potatoes - 1 pc.

Carrots - 1 pc.

Bulb onions - 1 pc.

Buckwheat - 100 g

Water - 1.2 l

Bay leaf - 1-2 pcs.

Parsley - 4 g (5-6 sprigs)

Salt - 0.5 tsp

86 kcal
1 h. 30 min.
1 h. 30 min.

Photo of the finished dish

Step by step recipe with photo

Buckwheat soup is delicious if you cook it with duck. You can use any part of the duck: fatty or low-fat - according to your taste, offal. If you will also cook duck liver, then it should be removed after 10 minutes from the start of cooking, and then added to the ready-made soup, since it starts to taste bitter with prolonged heat treatment! The rest of the poultry should be cooked for at least 1 hour, especially the stomach. Buckwheat is added to the broth 15 minutes before the end of cooking, otherwise it will boil down.

The main thing is not to forget to remove the foam formed after boiling the liquid with a slotted spoon, otherwise the broth will be too cloudy. Add greens as desired, both dill and parsley, leafy celery, spinach, etc. will be appropriate in the soup. Serve the first with sour cream.

So, prepare the ingredients for your buckwheat duck soup and let's start cooking!

Rinse all meat components, place in a saucepan. Fill with water, place the container on the stove, bring the liquid to a boil and remove the foam. Reduce heat to medium, boil everything for 10 minutes and remove the liver. Cook the rest of the meat and offal for 40 minutes.

Peel the root vegetables and rinse in water. Grate the carrots on a fine mesh grater, chop the onion into small cubes and the potatoes into medium cubes. Rinse the buckwheat in water, put both the groats and vegetable cuts in a saucepan. Add bay leaves, salt. Boil for about 10 minutes.

Rinse and chop fresh herbs 5 minutes before cooking. Add to container. Finish the soup, taste it and tweak it if necessary. Cover the pan with a lid, turn off the heat and let the first dish steep for about 10 minutes.

After the specified time, the buckwheat duck soup will be completely ready! Return the boiled duck liver to it.

Pour the soup into deep bowls and serve hot along with the bread.

Enjoy it!