Composition / ingredients
Step-by-step cooking
Step 1:
How to cook duck soup? Clean, sear the duck carcass and wash it well inside and out. Put the duck in cold water and put it to cook on a small fire, add salt, you can add your favorite spices. With spices, the taste of meat will be better. The broth on the duck is cooked for 2-2.5 hours with the weakest bubbling. You can cut the bird carcass into smaller parts.
Step 2:
While the broth is cooking, start cooking noodles. Break the eggs into a convenient bowl.
Step 3:
Add salt and turmeric to the eggs.
Step 4:
Beat the eggs with a whisk until smooth.
Step 5:
Add the sifted flour to the eggs in small portions and start kneading the dough.
Step 6:
Finish kneading the dough on a table sprinkled with flour. Knead it with your hands. Put the finished elastic smooth dough in a bowl and cover with a film. It should stand for at least half an hour so that the gluten relaxes, and then you roll out the dough thinly for slicing noodles.
Step 7:
Finely chop the onion and add it to the broth, let it cook and saturate it with taste and aroma. For non-lovers of onions - if it is cooked for a long time and you cut it as finely as possible, it will boil, you will not find it in noodles. But the aroma and taste will be much better!
Step 8:
Cut the dough into 4 parts. If you have a small table or you roll out on a board, then into 6 parts.
Step 9:
Roll out the dough very thinly, dusting the table with flour. Let the dough dry a little.
Step 10:
Roll the dough several times and cut it into thin strips.
Step 11:
Remove the finished meat from the broth (you can disassemble and remove the bones). Put noodles to cook in the broth. Stir. The cooking time depends on the thickness of the dough rolling and its density. Try it and don't digest it. In the process, add salt and spices.
Step 12:
At the end of cooking, add finely chopped dill and mix.
Step 13:
Serve noodles with duck hot.
For me, noodles cooked in poultry broth are a song and a fairy tale. It's so delicious that there are no words!
The amount of water specified in the recipe can be reduced or increased at your request, depending on whether you want to get a thick or more liquid soup.
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
Calorie content of the products possible in the composition of the dish
- Duck II category - 287 kcal/100g
- Roast duck - 401 kcal/100g
- Duck of the I category - 405 kcal/100g
- Turmeric - 325 kcal/100g
- Dill greens - 38 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
- Garlic powder - 331 kcal/100g
