Duck solyanka soup
Description
A hearty first course. This colorful solyanka is especially popular during the colder season, when you want to warm up with something tasty and filling. Serve the soup with sour cream or mayonnaise of any fat content, accompanied by croutons, fresh unsweetened baked goods, etc. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Soak the pearl barley in boiling water for 2 hours before cooking, after rinsing it.
- 3
Step 3
Rinse the duck parts, cut the meat into pieces, and place in a pot.
- 4
Step 4
Add the washed barley. Both the duck and the barley take the same cooking time—about 1.5 hours.
- 5
Step 5
Pour in hot water and place the container on the stove over high heat. As soon as a thick foam forms, reduce the heat and remove the foam. Simmer everything for about 1 hour.
- 6
Step 6
Then peel all the vegetables and rinse them in water. Cut the potatoes into medium cubes, add them to the pot with the duck meat, and cook for another 15 minutes, adding hot water if needed.
- 7
Step 7
Grate the carrots on a fine grater and chop the onion into small cubes. Sauté the vegetables in vegetable oil in a frying pan for about 3-4 minutes until soft.
- 8
Step 8
Add the sautéed vegetables to the pot.
- 9
Step 9
Dice the pickled or fermented cucumbers and add them to the container, gently mix and cook for about 2-3 minutes. Then season the dish with salt and taste. Adjust to your preference if desired.
- 10
Step 10
Pour the solyanka into deep plates and serve hot with bread, croutons.