Duck soup

1. 

olive oil 2 tbsp • duck legs 1.8 lb (800 g)

Fry the legs from the both sides for 10 min, until they are brown. Put them on a plate.

2. 

onion 8.75 oz (250 g) • paprika 2.75 oz (80 g)

Fry chopped onion in the oil and fat from the duck until it is brown. Add chopped pepper.

3. 

potatoes 5.25 oz (150 g) • water 2.1 quart (2000 ml) • ground black pepper 0.5 tsp • salt 1 tsp • bay leaf 1 pc • allspice 0.25 tsp • ground red paprika 2 tsp

Put pre-fried legs and chopped potatoes into the pot. Pour water, add spice, cover it and cook for 30 min. (gently boiling).

4. 

carrots 8.75 oz (250 g) • parsley with leaves 8.75 oz (250 g)

Put chopped carrots (half-rings), parsley and chopped parsley leaves onto the pot. Cook for another 30 min.

5. 

mushrooms 8.75 oz (250 g)

Remove the duck legs from a pot and separate meat from the bone. Cut into smaller pieces, return it to the pot. Add the quartered sliced mushrooms and cook for last 30 min.

6. 

Season it with salt and pepper. Serve with yogurt or sour cream and fresh parsley leaves.