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 Pea Soup with Smoked Duck Recipe
I present to you a soup with a very bright, rich and unusual taste, I advise everyone who has the opportunity to taste smoked wild duck to try it! The soup is very simple in preparation, and will not leave anyone indifferent.
Course Dinner Dishes, First Course Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, First Course Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. So, prepare everything you need. Photography is not the only highlight.
    So, prepare everything you need. Photography is not the only highlight.
  2. I immediately cut the smoked duck into portions and pour 1.3 liters of water. Immediately add the chopped peas. Today it turned out green, it can be yellow, it's also delicious-) And cook for about 40 minutes - during this time the meat will become soft, and the peas will boil almost to the state of puree.
    I immediately cut the smoked duck into portions and pour 1.3 liters of water. Immediately add the chopped peas. Today it turned out green, it can be yellow, it's also delicious-) And cook for about 40 minutes - during this time the meat will become soft, and the peas will boil almost to the state of puree.
  3. During this time, I cook the most usual roast: finely chopped onion, carrot strip and pepper. Add salt or water, do not do any roasting, as a rule, there is enough salt in the smoked duck.
    During this time, I cook the most usual roast: finely chopped onion, carrot strip and pepper. Add salt or water, do not do any roasting, as a rule, there is enough salt in the smoked duck.
  4. Now add bay leaf to our soup, fry and cook for another 10-15 minutes until the soup is ready. It turns out like soup, with the exception of interspersed carrots and onions.
    Now add bay leaf to our soup, fry and cook for another 10-15 minutes until the soup is ready. It turns out like soup, with the exception of interspersed carrots and onions.
  5. Serve liberally sprinkled with parsley and croutons.
    Serve liberally sprinkled with parsley and croutons.
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