Although all my childhood I had wild duck meat on the table, I started to love it when I became older. Its taste is unmistakable and I like it in different combinations.
The duck can be cooked in the oven, cabbage, confit and many other ways. This time I split the duck into three. The legs are left for confit, the chest of the duck I enjoyed it separately on the grill, and from the rest I made a delicious soup.
ingredients:
Duck meat (wings, back, neck, gut, etc.)
1 onion
1 carrot
1/2 small celery
1 bell pepper
1 tomatoe
1 large bunch of parsley
some yarns
1/2 l of sour cabbage juice(sauerkraut)
200g sour cream
100-150g noodles
3l of water
salt
Method of preparation:
Wash the meat well with cold water and boil with the whole onion cleaned. I put the meat in a under pressure pot to avoid losing too much time with the boiling. If you do not have such a pot, do not bother, use a normal pot. If the duck is young, it boils very easily. You can use a fork to test if the meat is cooked. When the fork enters into the meat slightly, the duck is boiled.
Vegetables are washed and cut into cubes. For a more intense taste, vegetables can be fired on the pan. This means having a good pan (teflon) and using only a drop of oil or not at all. Vegetables should not be fried but only slightly baked in the pan.
Vegetables can be add in the soup simply without fried.
When the meat is boiled (I boiled for about 80 minutes in the pot), we remove the onion and throw it. Add the vegetables and let the soup boil for another 15 minutes.
The next step is to put the noodles. Their quantity varies according to your personal preferences, for example, I do not like the soup to be very dense. I prefer her to have more juice.
After noodles have been added, add cabbage juice. Preferably, cabbage juice boil it separately before adding
Separately we mix sour cream with a few tablespoons of warm soup. We always mix until it dissolves. For good dissolution I recommend a sour cream with a fat content of over 25%.
Finally, put the chopped parsley and do not forget the salt. After about 10 minutes we turn the fire off and add the sour cream dissolved in the warm soup. Cover the pot and let it rest for at least 15 minutes before serving it.
Sour wild soup is that confort food, that remind us of our childhood, a dish that you can serve in a winter day or after a party when we need to get rid of a headache.

An interesting soup. My grandparents were from Transylvania and made similar soups and always with sour cream. Grandma used to make fresh egg noodles and we loved the noodles so much that she’d make 4 batches of noodles for one pot of soup.

My Ukrainian girlfriend always uses a whole onion and takes it out of the soup to throw away, too.

quote:

Originally posted by WannabeBwana:
An interesting soup. My grandparents were from Transylvania and made similar soups and always with sour cream.

What a small world! Isn't it?
The best food from all over Romania is in Transylvania...