Goose soup recipe. How to cook this dish deliciously

8-10 servings

50-60 minutes

134.8 kcal

5/5 (1)

When I want to cook a rich, hearty soup, I use goose meat instead of chicken or other animal. It's not that difficult to prepare, it just takes a little more time to cook the meat and get a tasty broth. But if you bought a whole bird, then it will be enough for you several times, because the soup with giblets is no less tasty than with the meat itself . And there are many recipes, so read and find out how to make goose soup with our recipes with photos.

How long does it take to cook goose for soup?

Boiling a goose is a responsible undertaking. Before subjecting the bird to heat treatment, you should thoroughly gut the carcass and get rid of any remaining feathers (if any). To obtain a rich broth, the goose must be immersed in cold water and then put on fire. If all the juices should remain in the meat, then it is placed in an already boiling liquid.

On a regular gas stove, the goose is boiled for 3 hours (the exact time is determined by the size of the bird). During the cooking process, you should regularly remove the foam.

If a pressure cooker is used to prepare the carcass, then the goose must be divided into portions and boiled for 40 minutes. You should do the same when using a multicooker, but in this case the cooking time will be 1.5 hours.

Simple recipe

Rice soup with goose broth is very simple to prepare, which in no way detracts from its taste and nutritional qualities. According to this recipe, the dish is prepared in a slow cooker, which significantly reduces time costs.

How to prepare goose soup with rice:

1. Pluck the goose carcass and chop finely;
2. Place the meat in a multi-cooker bowl, add water there;
3. Turn on the device for 60 minutes, setting the “Cooking” or “Soup” mode;
4. While the slow cooker is running, rinse the rice, peel the potatoes and cut them into cubes;
5. When the hour allotted for cooking the meat is over, add rice and potatoes to the broth (at the same time adding salt and seasonings to your taste);
6. Run the multicooker for another half hour;
7. Peel the onions and carrots;
8. Chop the vegetables (it is advisable to grate the carrots), sauté them in oil, and then add them to the soup;
9. Cook for another 5 minutes, and then serve (you can season with mayonnaise).

Step-by-step recipe with photos

I have always believed that the most delicious soups are made only with chicken broth. It turns out I was wrong. Having tried the goose soup, I was pleasantly surprised. Delicious, rich, and so aromatic too! Preparing it will not be difficult, the main thing is that the necessary products are in the house. In this recipe, I used small star-shaped pasta for the soup, but this is not necessary. They can be replaced with any cereal or simply cooked with potatoes. Everything will depend on your taste.

To prepare delicious goose soup, prepare the necessary set of ingredients.

To prepare meat broth, you can use any part of a goose carcass. Wash the meat well under running water. If you want the soup to be less greasy, remove the skin. If you cook with it, make sure there are no remaining feathers on it. Place the meat in a saucepan and fill with clean drinking water. Add bay leaf, black peppercorns, half an onion and carrots. Place the pan on the fire and bring to a boil.

Then cook the broth over low heat until the meat is cooked, this will take about 40-60 minutes. Then strain the broth using a fine sieve or cheesecloth folded in several layers.

How to cook smoked goose soup

The recipe is quick, although it requires preliminary preparation.

Ingredients:

• white beans – 0.3 kg;
• smoked goose – 0.25 kg;
• onion - 1 piece;
• carrots – 1 piece;
• vegetable oil – 20 ml;
• celery roots, salt - optional.

Cooking time: 155 minutes.

Calorie content: 51 kcal.

Preparation progress:

1. The day before preparing the soup, fill a small container with salted cold water and soak the beans in it;
2. On day “X” put the meat and beans in one saucepan and cook;
3. While the broth is preparing, you can start peeling and chopping vegetables (onions and carrots);
4. Chop the celery and parsley, and then fry in oil along with the chopped vegetables (it would be nice if you could replace it with goose fat);
5. Remove the goose from the broth, remove the meat from the bones and cut it into small pieces;
6. Mix the broth with the roasted vegetables and keep on the fire until the beans are completely cooked;
7. Add chopped meat to the soup and cook the soup for a few more minutes;
8. Garnish the soup poured into bowls with herbs.

How to cook wild goose noodle soup

Noodle soups are quite widespread, so it is not surprising that one version of goose soup is prepared using this product.

Ingredients:

• goose – 1 kg;
• celery roots – 20 g;
• onion - 1 piece;
• egg - 1 piece;
• flour – 0.15 kg;
• carrots – 1 piece;
• tomato paste – 1 tablespoon;
• salt - optional.

Cooking time: 130 minutes.

Calorie content: 140 kcal.

Preparation progress:

1. Remove skin from goose carcass;
2. Place the bird in a pan, fill it with water, season with roots and put on fire;
3. At the same time, start preparing the noodles: combine flour, water and eggs, knead the dough (it is desirable that it be as stiff as possible);
4. Roll out the resulting mass as thin as possible, and then roll the resulting pancake into a roll and cut into a “sausage”;
5. Dry the formed noodle strips a little;
6. While the noodles are drying, prepare a frying mixture of tomato paste with carrots and onions;
7. Remove the bird from the broth, and instead place the roast in it and boil for another 7-8 minutes;
8. Pour the noodles into the soup and let the contents of the pan simmer for another 7 minutes;
9. Remove the meat from the bones, chop and add to the broth;
10. Goose soup with noodles is ready.

Goose giblet soup

For the soup recipe you will need:

• goose giblets - 500g
• water - 2 l
• onions - 2 pcs.
• carrots - 2 pcs.
• celery (root) – 200g
• potatoes - 3 pcs.
• salt - 1 tsp.
• black pepper (ground) - 1-2 pinches
• dill, parsley, cilantro - 100g
• olive oil - 2 tbsp.

Soup recipe:

To prepare Goose Giblet Soup you need...

Remove films from the goose stomach, heart, and liver and rinse thoroughly. Place the giblets in a saucepan, add water and bring to a boil. At this time, cut one carrot into quarters and add to the pan along with one onion. Cook the broth over low heat for 30-35 minutes.

While the broth is cooking, cut the potatoes into cubes. Finely chop the remaining onion. Coarsely grate the carrots and celery root. Place the onion in a preheated frying pan and fry in olive oil until translucent. Add carrots and celery to the onion and fry until soft.

Strain the finished broth and return to the pan. Add potatoes, fried vegetables, salt and pepper to taste. Bring the soup to a boil and cook until the vegetables are ready for another 15-20 minutes. Then add chopped herbs, stir and remove the giblet soup from the heat.

Pea soup with goose

An interesting combination of ingredients turns this hot dish into a culinary masterpiece that will be appropriate even on a holiday table.

Ingredients:

• goose breast - 0.2 kg;
• flour – 0.1 kg;
• peas – 50 g;
• sour cream – 0.1 l;
• onion - 1 piece;
• crackers, salt - optional.

Cooking time: 95 minutes.

Calorie content: 71 kcal.

Preparation progress:

1. In the evening, prepare a container with cold water, soak the peas there and let it brew until the morning;
2. Grind the goose breast, cleared of feathers;
3. Place the meat along with the peas in salted water and boil for half an hour (preferably 40 minutes);
4. Prepare a sauce from flour and sour cream, thoroughly mixing both components;
5. Pour the sauce into the saucepan over the goose, stirring the broth continuously;
6. Finely chop the onion, put it in a saucepan and boil the contents of the container for another 8-9 minutes;
7. Divide the soup into bowls and serve, sprinkled with croutons and herbs.

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Goose soup with rice and apples

This method of preparing soup is not much more complicated than the first, although there are still certain differences in the recipe.

Ingredients:

• goose – 0.5 kg;
• apple (sour) – 2 pieces;
• onion - 1 piece;
• egg yolk – 2 pieces;
• carrots – 1 piece;
• rice cereal – 0.1 kg;
• sour cream – 0.1 l;
• parsley root – 1 piece;
• parsley – 20 g;
• salt - optional.

Cooking time: 145 minutes.

Calorie content: 180 kcal.

Preparation progress:

1. Boil the goose carcass, carrots and parsley (wait until all the ingredients are almost completely ready);
2. Peel the apples, cut in half, remove the core;
3. Place the apple halves into the boiling broth, cook the contents a little more and turn off;
4. Cook rice in a separate container;
5. When the rice is cooked, strain the broth with the meat into a separate pan, and wipe all the thick meat, or chop it as much as possible;
6. Return the crushed ingredients of the soup together with the finished rice to the broth, put everything on the fire and boil again;
7. Beat the egg yolks with sour cream and carefully pour into the boiling soup (it is advisable to stir it while doing this);
8. Divide the finished soup into bowls and garnish with chopped herbs.

Goose soup in cast iron

Previously, such soup could only be prepared in a Russian oven, where it was simmered for several hours. Now you can cook hot according to the presented recipe simply by using the oven. The only condition that cannot be neglected is the presence of thick-walled cast iron or ceramic cookware.

Ingredients:

• goose – 2 kg;
• carrots – 2 pieces;
• potatoes - 2 tubers;
• onion - 2 pieces;
• grain beans – 0.2 kg;
• dill (dried, umbrellas) – 40 g;
• laurel – 3 leaves;
• garlic – 4 cloves;
• Sunflower oil – 50 g;
• salt – 2 teaspoons;
• spices - optional.

Cooking time: 150 minutes.

Calorie content: 167 kcal.

Preparation progress:

1. 4 hours before cooking, place the beans in cold water;
2. Prepare a thick-walled pan, place peppercorns and bay leaves on its bottom;
3. Place the beans, the cut up goose carcass there, salt everything and add water (2.5 l);
4. Preheat the oven to 180˚C, place the pan in it and do not remove it for 90 minutes;
5. Peel and chop the onion and garlic, and then fry in oil until they acquire a characteristic golden color;
6. Cut the carrots into circles, and the potatoes into large cubes;
7. Place vegetables (including onions and garlic), as well as dill and other herbs in a saucepan;
8. Add salt and seasonings if necessary;
9. Cook for another 40 minutes;
10. Place the hot dish on the table directly in the pot and pour it into plates.

Soup with goose liver and cream

I thought for a long time about how to cook something interesting from ordinary products. I present to your consideration my “creation”.

Ingredients:

• Allspice – 5 pcs.
• Dill
• Heart (goose)
• Stomach (goose)
• Water - 2.5 l
• Cream (10%) – 100 ml
• Onions (1 per broth) - 2 pcs.
• Carrots (large) - 1 pc.
• Potatoes (medium) – 4 pcs.
• Goose liver – 1 piece

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Cooking time: 50 minutes

Number of servings: 6

Recipe:

First, boil the giblets until tender (I also had a wing). To make the finished broth tasty, I add a whole onion and a few allspice peas. Remove the finished giblets to cool.

Then grate the carrots and cut the second onion (the first one is cooked). Save it.

Cut the potatoes into cubes (or whatever you like) and add them to the boiling broth. Let it cook until almost done.

Chop the cooled giblets and add them along with the onions and carrots to the potatoes.

After a couple of minutes, pour in the cream, add chopped dill, let it boil for 5 minutes and turn off.

Bon appetit. I hope you enjoy my experiment. )))

Soup with smoked goose and champignons

This dish turns out very tasty and thick, but the main attention will have to be paid to the process of frying the mushrooms. This will provide the dish with wonderful taste and aroma.

Ingredients:

• smoked goose breast – 0.25 kg;
• champignons (frozen) – 0.3 kg;
• carrots – 2 pieces;
• potatoes (large) – 3 tubers;
• corn (canned) – 0.1 kg;
• butter – 0.1 kg;
• broth - 1.5 l;
• greens – 40 g;
• celery root – 0.1 kg;
• nutmeg – 20 g;
• salt - optional.

Cooking time: 90 minutes.

Calorie content: 178 kcal.

Preparation progress:

1. Place the previously prepared broth (vegetable or chicken) on the fire and bring to a boil;
2. Peel the potatoes and carrots and chop them coarsely, then put them in a saucepan with broth (add salt and spices to taste);
3. Wait until the vegetables are completely cooked, and then mash them until pureed, without removing them from the pan (the liquid turns light orange);
4. If the contents of the pan are more like puree than broth, then you need to dilute it a little with water (some thickness should still be preserved);
5. Cut the celery into cubes and grate the nuts;
6. Thaw the mushrooms and drain off excess liquid;
7. Melt the butter in a saucepan, add mushrooms there, add salt and spices;
8. Thoroughly simmer the contents of the frying pan, and then add to the soup along with nuts and celery;
9. Cut the smoked goose breast into slices and add it, along with the corn, to the boiling broth, turn the heat down a little and wait 10 minutes until the aroma of the smoked bird permeates all other components;
10. Serve only hot (when reheated, the taste of the soup will be very different).

Noodle soup with goose giblets

Noodle soup with goose giblets

Components

Goose offal (necks, heads, wings) – 700 g Carrots – 1 pc. Onions – 1–2 pcs. Parsley root – 50 g Homemade noodles – 200 g Parsley – 1 bunch Ghee – 2 tablespoons Eggs – 2 pcs. Sour milk – 0.5 cups Bay leaf – 1–2 pcs. Allspice – 6–7 peas Salt – to taste

Cooking method

Pour the singed, peeled and well-washed goose giblets with cold water, put on the fire, bring to a boil, carefully remove the foam and cook over low heat until tender.

Chop the onion, carrots and parsley root and fry in oil.

Remove the cooked giblets from the broth, separate from the bones, and cut into pieces. Bring the strained broth to a boil, put pieces of giblets in it, bring to a boil, add noodles, boil for 7-10 minutes, add fried vegetables and spices and cook over low heat for several minutes. Then add chopped herbs to the broth and simmer for 3-4 minutes. Beat eggs with sour milk, season the soup with this mixture, bring to a boil and remove from heat.

Tricks of professional chefs

To be considered a good cook, you need to pay attention to detail and use the proven tricks of experienced chefs:

• to soften goose meat, you can lubricate it with lemon juice (the treatment must be done 2.5 hours before cooking), apple cider vinegar, or use it when preparing sour soup (green borscht, cabbage soup);
• You can improve the taste of goose meat using a variety of marinades prepared to your taste;
• You can find out about the age of the goose you are buying by looking at its legs: in young birds they are yellow, and in older birds they are red;
• You should start cooking the goose only after the gutted and featherless carcass has been lying in a cold place for a couple of days.

These are the most significant points, and the remaining subtleties can be noted for yourself by practicing making goose soups yourself.

Description of preparation:

In fact, this is another version of our world-famous Russian cabbage soup.
True, the ingredients are somewhat different - you won’t find celery and cumin in classic cabbage soup. Plus the lack of frying - goose broth is already fatty. But in general it looks like cabbage soup - so lovers of this dish should appreciate the recipe for making goose soup. The soup turns out very satisfying - after it you won’t want a second one. So if you are lucky enough to buy a young goose, do not rush to bake it whole: use the breast and legs for a roast or stew, and cook soup from the remaining less meaty parts. I assure you, you will not be disappointed! Purpose: For lunch Main ingredient: Poultry / Goose Dish: Soups