Duck and rice soup
Description
A hearty first course. Duck and rice soup turns out rich, flavorful, and filling—perfect for lunch during autumn or winter when you want to warm up with something hot. If desired, you can trim off some of the fat from the duck to make the dish more diet-friendly. Serve the soup with plain baked goods and sour cream. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel the vegetables and rinse them in water.
- 2
Step 2
Rinse the duck parts in water, place them in a pot, and pour hot water over them.
- 3
Step 3
Boil for about 1 hour, skimming off the foam when it comes to a boil. Then add salt and bay leaves.
- 4
Step 4
Rinse any type of rice in water, pour it into a saucepan and stir. Boil for a couple of minutes and remove the foam that forms.
- 5
Step 5
Chop the peeled onion into small cubes and grate the carrot on a fine grater. Add to the pot after 10 minutes of rice cooking and stir. Add salt and ground black pepper. Cook the soup for another 10 minutes, then add chopped washed greens and turn off the heat. Let the dish steam, covered, for another 5 minutes, then taste it.
- 6
Step 6
Pour the rice soup into deep bowls, add the boiled duck pieces, and serve hot.