The most delicious duck soup
Method of preparation
- Watercress - 800 g leaves
- onion - 1 head old
- carrots - 2 pcs.
- wild garlic - 1 bunch
- oil - 30 ml
- garlic - 3 cloves
- tomato paste - 2 tsp.
- rice - 1/4 cup
- mint - 1 sprig
- Thyme - 1 sprig
- red pepper - 1 tsp
- black pepper - 1/3 tsp.
- eggs - 2 pcs.
- yogurt - 3 tbsp.
- lemon zest - 1/4 tsp.
- Put about /2 liters/ of water on the stove to boil with a little salt. Once the water boils, put the cleaned and washed duckweed in. Boil for 3-5 minutes.
- Drain the watercress and chop finely. Finely chop the carrots, onions and garlic cloves and place in the oil with a little water to sauté. Add the wild garlic and when the vegetables are soft, add the watercress, rice, red pepper, mint, dill and hot water.
- Add the previously washed and cleaned rice. When the rice is cooked, remove the spring soup from the heat and make a dressing.
- In a bowl, beat the eggs with the yogurt, black pepper and lemon zest and stir until smooth.
- Gradually add some of the duck soup broth and whisk well.
- Remove the saucepan from the heat and add the stock in a thin stream, stirring constantly. Salt the soup to taste after adding the stock.
Put about /2 liters/ of water on the stove to boil with a little salt. Once the water boils, put the cleaned and washed duckweed in. Boil for 3-5 minutes.
Drain the watercress and chop finely. Finely chop the carrots, onions and garlic cloves and place in the oil with a little water to sauté. Add the wild garlic and when the vegetables are soft, add the watercress, rice, red pepper, mint, dill and hot water.
Add the previously washed and cleaned rice. When the rice is cooked, remove the spring soup from the heat and make a dressing.
In a bowl, beat the eggs with the yogurt, black pepper and lemon zest and stir until smooth.
Gradually add some of the duck soup broth and whisk well.
Remove the saucepan from the heat and add the stock in a thin stream, stirring constantly. Salt the soup to taste after adding the stock.
