Goose Noodle Soup

Cooking method

1. Step 1:

   

   How do you make goose soup? You'll need goose, vegetables, and flour with an egg. Any part of the carcass works for the broth, but soup pieces (back, wings, legs) are best. I used bone-in goose breast and made the soup from that.

2. Step 2:

   

   Rinse the meat under running water and pull off any remaining feathers. Scrub the onion and carrot well, ideally with a brush. Put the goose and vegetables in a pot. I usually leave the onion unpeeled — the skin gives the broth a lovely golden hue — but you can peel the onion and carrot if you prefer. Pour in cold water and set the pot over high heat.

3. Step 3:

   

   Once it boils, skim off the foam, salt the broth to taste, and simmer over low heat until the meat is done (about an hour to an hour and a half). A farm-raised bird may take a little longer.

4. Step 4:

   

   While the broth cooks, prep everything else. Take the egg, a pinch of salt, and a not-quite-full cup of flour.

5. Step 5:

   

   Crack the egg, add a pinch of salt, and gradually work in the flour.

6. Step 6:

   

   Knead the dough, adding a little flour at a time.

7. Step 7:

   

   The dough should be springy and quite firm.

8. Step 8:

   

   Wrap the dough in plastic wrap and let it rest a while. Then unwrap it and knead it well again.

9. Step 9:

   

   Roll out a thin sheet about 1/16 inch (1–2 mm) thick and dust the top with flour.

10. Step 10:

    

    Roll the sheet up into a log.

11. Step 11:

    

    Cut the log in half lengthwise with a thin sharp knife, as in the photo.

12. Step 12:

    

    Then slice it crosswise, not too thick. You can cut the noodles however you like — very thin or a bit thicker.

13. Step 13:

    

    Separate the noodles with your fingers and leave them on the counter to dry.

14. Step 14:

    

    Meanwhile, peel the potatoes and the small onion. Rinse the vegetables and herbs in clean water.

15. Step 15:

    

    Cut the potatoes into small cubes and mince the onion very finely.

16. Step 16:

    

    Remove the goose meat and vegetables from the broth. You can strain the broth through a sieve or cheesecloth.

17. Step 17:

    

    Set the pot over high heat and add the potatoes and onion. Once it boils, lower to moderate heat and cook the potatoes until tender (about 15–20 minutes).

18. Step 18:

    

    Cut the slightly cooled goose meat into serving pieces, removing the fatty skin if you like.

19. Step 19:

    

    Finely chop the herbs. For this noodle soup I usually use dill and green onion — I find they're a perfect match.

20. Step 20:

    

    Turn the heat under the pot to high, add the noodles to the broth and potatoes, and stir well. Add the meat too. Once it boils, lower the heat again and simmer for about 1 minute.

21. Step 21:

    

    Add the herbs, take the pot off the heat, and let it rest about 10–15 minutes. In that time the noodles will finish cooking. (If you cut the dough thick, simmer the noodles on the stove for at least five minutes.)

22. Step 22:

    

    Our fragrant noodle soup is ready — time to serve!