Duck soup with sour cream and dumplings

Name: Duck soup with sour cream and dumplings - Jana A.
Ingredients: 1 duck breast bone with meat on it 3 cloves of garlic 2 carrots 2 small onions 1 red bell pepper 1 parsley root 1 potato 1 stalk of green celery 1 teaspoon of dried dill and ta; fat sour cream or Greek yogurt fresh parsley salt pepper lemon juice for dumplings: 3 eggs + salt + butter the size of a walnut + white flour as needed

Soups - Duck soup with sour cream and dumplings by Jana A. - Recipia

Duck soup with sour cream and dumplings One day I had a duck breast with bone, and I easily found the rest of the ingredients in the fridge. I used the meat from the breast for something else, but the bone had enough meat left for a soup. Although the duck may seem heavy, this time it turned out to be a clear soup, without fat, with a clean taste. The dumplings are a must, and the sour cream adds a balanced final touch. Quick Info Total time: about 1 hour Preparation time: 15-20 minutes Cooking time: 40-45 minutes Servings: 4-6 Difficulty: medium Recipe type: soup with poultry, suitable for lunch Ingredients 1 bone from the duck breast, with meat on it 2 carrots 2 small onions 1 red bell pepper 1 parsley root 1 potato 1 stalk of green celery 3 cloves of garlic 1 teaspoon dried dill 1 teaspoon dried tarragon 200 ml low-fat sour cream or Greek yogurt fresh parsley salt pepper lemon juice For the dumplings: 3 eggs salt butter the size of a walnut (approx. 20 g) white flour, as needed Preparation method 1. Clean and wash all the vegetables. Cut the carrots, onion, bell pepper, parsley root, potato, and celery into suitable cubes. 2. From the duck breast, cut the meat slices for another dish, if desired. Leave enough meat on the bone for the soup. 3. Wash the bone with meat well and place it in a pot of at least 4 liters. Add the chopped vegetables and 3 liters of cold salted water. 4. Boil over medium heat, covered, for about 30 minutes, until the vegetables and meat are cooked. 5. Meanwhile, prepare the dumpling mixture. Beat the 3 eggs with a little salt, add the soft butter, then gradually incorporate the white flour until you obtain a thick but flowing consistency. 6. When the meat and vegetables are ready, take the bone out onto a plate. Tear the meat into small pieces and put them back in the pot. Discard the bone. 7. With a moistened spoon, take some of the dumpling dough and place dumplings into the gently boiling soup. Moisten the spoon after each dumpling to prevent sticking. 8. Let the dumplings boil on low heat, covered, for about 10 minutes. Do not stir too much to avoid breaking them. 9. When the dumplings are ready, add the dried dill and tarragon. Taste and adjust for salt and pepper. Lemon juice is added to taste at the end. 10. Dilute the sour cream with 200 ml of hot soup, then gradually pour it into the pot, stirring gently. 11. Take the pot off the heat. Sprinkle with chopped fresh parsley just before serving. Why I make this recipe often It makes the most of leftover bones with meat from the duck. The dumplings are quick and do not require special technique. The soup is not heavy and can also be served to children. The ingredients are simple and adaptable to what you have in the fridge. Tips and variations Tips - For fluffier dumplings, do not add too much flour. The mixture should be slightly soft. - Boil the soup with a lid, the vegetables cook more evenly and you don't lose liquid. - If you want a clearer soup, skim the broth at the beginning. - Low-fat sour cream does not overpower the taste of the duck but does not make the soup heavy. Substitutions - Sour cream can be replaced with Greek yogurt if you don't have sour cream on hand. - Instead of tarragon, you can use just dill if you don't like the tarragon flavor. - If you don't have a potato, you can omit it without changing the taste. Variations - It also works with leftover cooked duck meat. - If you want a thicker soup, you can add more parsley root or carrot. Serving ideas - Serve with extra chopped fresh parsley added at the end. - Goes well with hot pepper or thin slices of toasted bread. - You can offer lemon juice separately for those who want it more sour. Frequently asked questions 1. Can I use another part of the duck, not just the breast with bone? Yes, any bone with some duck meat works for this soup. Even the back or neck of the duck. 2. How do I know when the dumplings are cooked? They are done when they have risen to the surface and, when cut, do not have liquid inside. 3. What should I do if I put too much flour in the dumplings? If the dough is too dense, add a little egg or water, a teaspoon at a time, until it softens. 4. Does the soup curdle if I add the sour cream directly? If the sour cream is cold, there is a risk it will curdle. Therefore, it should be diluted with hot broth first. 5. Can the soup be frozen? I do not recommend it, the dumplings become too soft after freezing, and the texture is not the same. Nutritional values Approximately, a serving of duck soup with dumplings, with low-fat sour cream, has about 170-220 kcal. The protein mainly comes from the meat and eggs (approx. 10-12 g/serving), the fats (7-10 g/serving) come from the meat and sour cream, while the carbohydrates (13-18 g/serving) come from vegetables and flour. The values are indicative, depending on how much meat remains on the bone and how big the dumplings are. Storage and reheating The soup can be stored in the fridge, covered, for 2 days. When reheating, do not boil too hard to avoid breaking the dumplings. If left longer, the dumplings absorb the broth and change their texture. Freezing is not recommended.

Duck soup with sour cream and dumplings

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