Sour cabbage soup with duck giblets
Composition / ingredients
6
Servings:
Step-by-step cooking
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Wash the giblets, pour 1.2 liters of water and put on fire.
Peel onions, carrots. Add half an onion and half a carrot to the giblets. Bring to a boil, remove the foam, reduce the heat and cook for one hour.
Turn on the oven to warm up to 160 degrees. While the oven is heating up, squeeze out the cabbage, cut if necessary. Put half of the butter on the bottom of a heat-resistant mold or pot, put the cabbage on top, put the remaining butter on top, cover with a lid and simmer in the oven for 40 minutes.
Chop the remaining halves of the onion and carrot and fry in vegetable oil.
Cut potatoes into cubes.
When the broth is ready, fish out the giblets and vegetables. Cut the giblets, throw out the vegetables.
Return the giblets to the broth along with the potatoes and cook for 10 minutes.
Add the fried onions and carrots and cook for another 5-7 minutes. If desired, you can add bay leaf and peppercorns.
Then add the cabbage and cook for another 10 minutes. Add salt.
Chop the prunes, finely chop the garlic, add to the soup, turn off the heat and leave under the lid to "reach" for another 20 minutes.
Serve with sour cream and finely chopped herbs.
Peel onions, carrots. Add half an onion and half a carrot to the giblets. Bring to a boil, remove the foam, reduce the heat and cook for one hour.
Turn on the oven to warm up to 160 degrees. While the oven is heating up, squeeze out the cabbage, cut if necessary. Put half of the butter on the bottom of a heat-resistant mold or pot, put the cabbage on top, put the remaining butter on top, cover with a lid and simmer in the oven for 40 minutes.
Chop the remaining halves of the onion and carrot and fry in vegetable oil.
Cut potatoes into cubes.
When the broth is ready, fish out the giblets and vegetables. Cut the giblets, throw out the vegetables.
Return the giblets to the broth along with the potatoes and cook for 10 minutes.
Add the fried onions and carrots and cook for another 5-7 minutes. If desired, you can add bay leaf and peppercorns.
Then add the cabbage and cook for another 10 minutes. Add salt.
Chop the prunes, finely chop the garlic, add to the soup, turn off the heat and leave under the lid to "reach" for another 20 minutes.
Serve with sour cream and finely chopped herbs.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Duck II category - 287 kcal/100g
- Roast duck - 401 kcal/100g
- Duck of the I category - 405 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Prunes - 227 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Sauerkraut - 19 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
