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

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

It is not often that duck treats appear on the tables of average families. But, if the duck still appeared in the house, then making a soup out of it would be the most correct decision.

After all, duck meat gives the broth a bright and fragrant 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 the duck meat is pre-pickled, the soups will turn out even with a more interesting taste. They will be rich and satisfying. The main thing in this broth is not to add salt.

Duck Soup - General Cooking Principles

The soup is better to cook with fresh duck.

Before cooking, remove all excess material from the duck.

Before cooking, remove the layer of fat from the duck.

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

Boil the soup from the second broth, so it will turn out less fat.

To thicken the soup, add cereal to it.

Spicy duck soup


• five liters of water;

• kilogram of duck;

• bow;

• half celery root;

• two carrots;

• 350 grams of tomatoes;

• salt;

• egg;

• pepper;

• two potatoes;

• Spoon of tomato paste;

• two handfuls of egg noodles;

• one red pepper.


1. Wash the duck, remove the remaining feathers and cut into large pieces. Put them in a saucepan and add water. After the broth boils, remove the froth and add salt. Boil 1 hour 15 minutes.

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

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

4. Celery root crumble into small cubes, and potatoes into large cubes.

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

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

7. Boil all 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 slices and garnish with chopped greens.

Duck Vegetable Soup


• one fresh duck;

• 280 raw pork lard;

• salt;

• 390 g of bell pepper;

• 720 g of potatoes;

• 460 g carrots;

• five tablespoons of pasta;

• bay leaf;

• black pepper;

• garlic head;

• 460 g fresh tomatoes;

• a bunch of parsley, cilantro and dill;

• two spoons of spirits;

• six liters of water;

• ground coriander;

• 100 g of vodka;

• hops-suneli.


1. Rinse the duck and clean it of excess. Cut it in half and place in a large saucepan with water. Add whole peeled and washed onions. Boil the duck for 1.5 hours, not forgetting to remove the foam that has formed.

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

3. Rinse the onions and peppers, remove excess and cut into half rings.

4. Slice the washed tomato into slices.

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

6. Peel the garlic finely chop.

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

8. Add the almost fried potatoes and season with the broth. Cook for twenty minutes.

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

10. In the almost finished soup, add zira, pepper, hops-suneli, bay leaf and tomato paste.

11. A few minutes until cooked, put the garlic and greens. Last, add the vodka.

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

Duck soup with breadcrumbs


• one medium sized duck;

• four potatoes;

• pinch of sea salt;

• two bows;

• 140 g celery root;

• half spoon of table salt;

• half white loaf;

• pepper;

• dill and parsley;

• four cloves of garlic;

• sunflower oil;

• Bay leaf.


1. Put a pot of salted water on the fire. Wash the duck carcass, remove all excess and cut into portions. Dip these pieces into the pan. Cook the duck for 1 hour and 20 minutes. During the cooking process, add bay leaf to the broth. 2. Peel potatoes, celery and onions, and cut them into random pieces. Peel the garlic and crush with garlic press.

3. Try to ignite a duck with a fork and, if it is well pierced, it means that the meat is ready.

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

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

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

7. Wash and chop the greens. Pour the duck soup into plates and sprinkle with herbs. Next to the plates, put the crackers.

8. Eat soup, constantly throwing a few crackers in the broth.

Duck soup in a crock-pot


• half duck;

• 2.5 liters of water;

• salt;

• 470 g of potatoes;

• spices;

• bow;

• a handful of fine vermicelli;

• two carrots.


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

2. Rinse the meat again and lower the multicooker into the bowl. Peel the onions and carrots and add to the duck.

3. Fill all with water and set cooking in “Quenching” mode for 57 minutes.

4. After the signal, remove the bow from the bowl and discard it. Remove carrots and cut into arbitrary pieces.

5. Salt the broth, and add the spices. Close the lid and simmer for another 20 minutes.

6. After the elapsed time, remove the duck and strain the broth.

7. Peel potatoes and wash them well. Then cut it and put it in the bowl. Add half the broth.

8. Put the slow cooker in “Soup” mode and cook for 55 minutes. After half the time, add the remaining stock, carrots, noodles and bay leaf into the bowl. Keep cooking.

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

10. Leave the finished soup on top for another 20 minutes.

11. Serve the duck soup along with sour cream and bread.

Rice duck soup


• quarter of a duck;

• salt;

• adjika on the tip of a spoon;

• carrot; • three potatoes;

• a handful of rice;

• bow;

• Lavrushka;

• three peppercorns.


1. Place the duck in cold water and hold it there for several minutes. Then rinse it, removing all unnecessary fat. Dip the duck in a saucepan and cover with water. Boil one and a half hours.

2. After the elapsed time, salt the broth and add the peppercorns. If the duck was originally smeared with salt, then the salt soup is not necessary.

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

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

5. After 10 minutes, add peeled and chopped onion. Then add the carrots rubbed through a large grater. Boil broth with vegetables for 15 minutes.

6. Wash rice thoroughly and add to soup. Cook everything until rice is cooked.

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

8. As soon as the soup is cooked, remove the lavrushka.

9. Serve the duck soup hot by placing a sauce of garlic and mayonnaise.

10. In each bowl of soup, put a piece of meat.

11. Pickles go well with this dish.

Duck Cream Soup


• 700 g duck;

• one bow;

• three medium potato tuber;

• carrot;

• salt;

• two glasses of milk;

• 1.5 liters of water;

• two chicken eggs.


1. Rinse the duck carcass under cold water and boil in salted water until ready. Then pull it out of the pan and let 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 flesh from the duck from the bones and cut into strips. Pour half of the broth into another container, and into the rest, lower the pulp through the meat grinder.

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

5. In a broth with chopped pulp, add a vegetable fry and potatoes. Boil until potatoes are ready.

6. Cool the finished soup and blend it in a blender until mashed. Again, put the soup on the fire and bring to a boil. If desired, add any spices for soups. 7. In a separate container, thoroughly whisk the milk with eggs and salt.

8. Pour the ready-made duck cream soup into plates, add a little bit of egg mass and sliced ​​duck fillet.

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

Buckwheat duck soup


• 3.5 potato tuber;

• 1 carrot;

• half duck carcass;

• salt;

• half a cup of buckwheat;

• pepper;

• 1 bow;

• greenery.


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

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

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

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

5. In the almost finished soup, place carrots rubbed through a fine grater and cook for another 7 minutes.

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

7. Serve the dish with slices of bread.

Pea Soup from Smoked Duck


• 200 g smoked duck;

• 270 g peeled peas;

• greenery;

• 170 g onions;

• white sauce;

• 55 g fat;

• 110 g toast.


1. Rinse the peas several times and cover with water. Cook one hour. Then add sliced ​​smoked duck fillet to it. Boil until the peas are melted and the meat is tender.

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

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

4. When serving, place a piece of poultry, croutons and shredded greens in a bowl of soup.

Duck soup with turnip


• a bunch of dill;

• salt;

• duck;

• butter;

• 2 liters of water;

• spices;

• a spoonful of flour;

• a glass of table wine;

• two turnips.


1. Rinse the duck, dry it, cut it into small pieces and put it in a saucepan with warmed butter. Fry the bird until it is browned. 2. Dissolve the flour with warm water and pour this mixture into the pan with the duck. There also add peeled and sliced ​​turnip, fill with water and cook until duck.

3. Once the turnip is ready, pull it out, rub through a sieve and add to the broth again.

4. A few minutes before cooking, add wine, salt and spices to the soup. Stir everything and let the soup infuse.

5. Serve the duck soup with turnips with chopped dill.

Duck & Asparagus Soup


• 570 g duck fillet;

• 220 g canned asparagus;

• salt;

• 7 g chopped wild garlic;

• greenery;

• vegetable oil;

• 40 g of ginger root.


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

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

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

4. Finely chopped greens scatter the soup before serving.

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

Duck Soup - Tricks and Tips

• To make the soup taste richer, it is better to roast vegetables.

• Season the soup with any herbs.

• To make the dish sour, add apples and prunes to it.

• It is better to pickle duck two days before cooking.

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

• You can add any vegetables to the soup.

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