Cabbage Soup with Goose or Duck
vxdaA delightful cabbage soup prepared with goose or duck meat, complemented by sauerkraut, bacon, and dried boletus mushrooms.
Ingredients
- 850 g goose or duck soup portion
- 650 g duck neck or wing
- 2 ½ l cold water
- 1 ½ tsp sea salt
- ⅓ tsp coarse ground pepper
- 1 pcs onion
- 2 pcs carrot
- 1 pcs fresh parsley
- 1 pcs leek
- 1 pcs celery
- dried porcini mushroom
- 1 pcs bay leaf
- 1 pcs allspice
- 100 g raw bacon
- 2 tsp wheat flour
- 600 g sauerkraut
- 1 tsp cumin
- 1 tbsp dried marjoram
- lovage or parsley leaf
Instructions
- 1
Rinse the meat, place it into a sizable pot, pour in cold water, and bring it to a boil. Skim off any foam that rises to the surface using a small sieve, then season with salt and pepper.
- 2
Incorporate the peeled onion, along with the peeled root vegetables from the soup greens: 1 carrot, parsley root, celeriac, and leek. Peel the second carrot, dice it, and add it to the soup as well.
- 3
Introduce the dried boletus mushrooms, bay leaf, and allspice berries.
- 4
Place the bacon, cut into cubes or strips, into a frying pan. Fry for approximately 3-4 minutes until it achieves an appealing golden brown color, stirring frequently. Stir in the flour and continue to fry briefly. Transfer the mixture to the pot with the soup.
- 5
Simmer, covered, over medium heat for about 30 minutes.
- 6
Add the chopped sauerkraut (cut into pieces about 5 cm long), caraway seeds, and marjoram. Continue cooking for an additional 30 minutes.
- 7
Before serving, remove the onion, celeriac, and leek to prevent them from falling apart in the soup when ladling.
- 8
Serve garnished with lovage or fresh parsley, accompanied by potatoes or bread.