Duck soup in a cauldron

Duck soup in a cauldron with fresh tomatoes - a delicacy that combines tradition with authentic taste

Preparation time: 15 minutes
Cooking time: 40-50 minutes
Total: 1 hour
Number of servings: 6-8

Duck soup is a dish that reminds us of the lavish family meals, where each ingredient has a story and significance. This traditional recipe, cooked in a cauldron, not only delights our taste buds but also wraps our souls in nostalgia. With its rich flavor and enticing aromas, duck soup is more than just a dish – it is an invitation to the table, an opportunity to savor beautiful moments with loved ones.

Necessary ingredients:

- 1 kg duck meat (preferably from a farm, for an authentic taste)
- 2 large onions
- 1 medium carrot
- 1 bell pepper (preferably red or yellow for added color)
- 2 kg fresh tomatoes (or 1.5 kg canned tomatoes if out of season)
- 3 eggs
- 200 g sour cream (preferably fatty sour cream for a richer taste)
- 1 packet of borscht from Delikat
- Salt (to taste)
- Fresh lovage (for flavor)

Preparation:

1. Preparing the meat: Start by cutting the duck meat into suitable pieces. Place the meat in a large cauldron with cold water and bring it to a boil. Allow it to boil for a few minutes to help eliminate impurities and excess fat. It is important to change the water after the first boil to achieve a clearer soup with a cleaner taste.

2. Adding the vegetables: After changing the water, add the finely chopped onion, grated carrot, and let everything boil for 25-30 minutes. These vegetables will add sweetness and a savory taste to your soup.

3. Tomatoes and pepper: Once the meat is almost cooked, add the diced bell pepper and grated tomatoes. Use fresh seasonal tomatoes to achieve an intense and fresh flavor. Let the soup continue to boil until the meat is tender and easily separates from the bone.

4. The borscht: Once the meat is well cooked, add the packet of borscht and let the soup boil for another 10 minutes. The borscht will add a pleasant acidity, balancing the flavor of the soup.

5. Finalizing the soup: In a separate bowl, mix the sour cream with the egg yolks. When the soup is ready, remove it from the heat and add the sour cream and egg mixture, gently homogenizing everything. This step will make the soup creamier and richer in flavor.

6. Serving: Don’t forget to add the finely chopped lovage for an extra touch of freshness. You can also add homemade noodles or vermicelli to make the soup even heartier.

Serving suggestions: Duck soup is served hot, with a slice of homemade bread on the side. A bottle of white wine or a glass of plum brandy can perfectly complement the meal.

Tips and practical advice:

- Duck meat: If you can’t find duck meat, you can use chicken or turkey, but the flavors will be different. Duck provides a distinct, richer, and deeper flavor.
- Tomatoes: If fresh tomatoes are not available, you can use canned tomatoes or tomato sauce, but make sure to choose a quality one.
- Vegetarian option: For a vegetarian version, you can replace the meat with mushrooms and add more vegetables. Use vegetable broth instead of water for extra flavor.
- Frequently asked questions:
- Can I use frozen meat? Yes, but it is recommended to fully defrost it before cooking.
- How much salt should I use? Add salt gradually, tasting along the way. It’s easier to add salt than to remove it.

Nutritional benefits: Duck soup is rich in proteins, vitamins, and minerals, providing a hearty and healthy meal. Tomatoes are an excellent source of antioxidants, and lovage adds extra nutrients.

This soup is not just a delicious dish, but also a tradition that brings people together. Savor every bite and enjoy the memories created around the table!