Duck hodgepodge soup: how to cook? Video

Not everyone will like the characteristic taste of an overly saturated duck broth, so it is recommended to cook a hodgepodge soup in a secondary broth. Prepare all the necessary ingredients for the hodgepodge:

– a portion of meat and offal of duck with a total weight of 300 g; – water (2 l); – sauerkraut (1 glass); – onions (3 heads); – unrefined vegetable oil (1 tablespoon); – wheat flour (1 tablespoon); – large carrots (1 pc.); – potatoes (2-3 pcs.); – salt, pepper, celery root and herbs to taste; – pickled black olives (1 can).

Pour the cut carcass with cold water in a saucepan, bring to a boil, and after 10 minutes completely drain the broth. After that, pour the water back into the dish with the meat and put it on medium heat.

Squeeze the juice from the sauerkraut in a colander, place it in a deep cast iron skillet and add a small amount of boiled water. Simmer over low heat until moisture evaporates. Chop the onion into thin rings, mix with sifted wheat flour and fry in vegetable (sunflower, olive) oil until golden brown.

After the broth has boiled, add cabbage, onions, grated carrots and chopped celery root into it. After 10 minutes, add the diced potatoes. Cook the soup until the meat and vegetables are cooked through. Add spices and seasonings as desired before finishing cooking. Before serving, garnish the hodgepodge with chopped herbs (dill, parsley, onion and garlic) and separate canned olives in a dish.