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Duck soup with vegetables and beans
ingredients
750 g. Lapino puota duck soup set
1/2 Onion
1 Carrot
5 pinches Allspice
5 pinches Black pepper
2 Bay leaves
1 sprig Fresh rosemary
2 litres Water
According to taste Salt
2 Carrots
200 g. Fresh cabbage
6 Mushrooms
22 g. Canned red beans
A pinch Chopped parsley
½ tps Ground ginger

Duck soup with vegetables and beans

90 min.
4-5 portions
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Preparation
  1. Put the duck soup set, an onion, a carrot cut into large slices, the pepper, the bay leaves, and the rosemary into a pot, add some salt, pour in the water and boil for an hour on a high heat. Skim off the generated foam.
  2. Sieve the broth through a fine sieve and pour into a clean pot. Cut the meat from the duck bones.
  3. Bring the broth in the pot to a boil again, then put in the carrots cut into small cubes. Simmer for a few minutes until they become soft. Then add the freshly sliced cabbage and mushrooms, the canned beans, and the duck meat and simmer for a few minutes until the cabbage is soft.
  4. Switch off the heat, add the fresh parsley and stir everything. Bon appetit!
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