Goose soup
Description
The recipe won't take much time. Essentially, it's another version of our world-famous Russian shchi (cabbage soup). True, the ingredients differ slightly—classic shchi doesn't include celery or cumin. Plus, there's no need to sauté anything, as goose broth is fatty enough on its own. But overall, it resembles shchi, so lovers of this dish should definitely enjoy this goose soup recipe. The soup turns out very filling—you won't crave a second course after it. So if you're lucky enough to get a young goose, don't rush to roast it whole: use the breast and legs for roasting or stew, and make soup from the remaining, less meaty parts. I assure you, you won't be disappointed. Serve the soup hot.
Instructions
- 1
Step 1
Wash the goose and dry it. Remove excess fat, separate the breast and legs—these are better used for other dishes. Chop the bony parts of the bird into several pieces, cover with water, and place over medium heat. As soon as it boils, skim off the foam and fat. These will appear for quite a while, so it's better not to go far from the stove. Add a whole peeled onion, herb stems, bay leaf, and pepper to the pot. Add salt. Simmer gently, covered, until the meat is tender, about 1.5 to 2 hours.
- 2
Step 2
Meanwhile, prepare the vegetables. Peel and dice the potatoes.
- 3
Step 3
Shred the cabbage.
- 4
Step 4
Cut the celery stalks.
- 5
Step 5
And carrots.
- 6
Step 6
Wash the herbs, dry them, and chop finely with a knife.
- 7
Step 7
Peel and mince the garlic.
- 8
Step 8
Remove the goose pieces from the broth. Remove the bay leaf and onion. Add potatoes and carrots to the pot. Strip the meat from the bones and return it to the soup along with the cabbage and celery. Dilute the tomato sauce in a cup of broth and pour it into the soup. Add cumin. Cook until vegetables are tender, then let stand, covered, for 15–20 minutes. Ladle into bowls, sprinkle with chopped herbs and garlic. Serve with sour cream.