Hearty Goose Noodle Soup

The most delicious and rich homemade food! Goose noodle soup is hearty and appetizing due to the aromatic and fatty broth. Adults and children (even the little ones) will love this first course!
cook time: 1h 30 min
Ethan Rowley
Hearty Goose Noodle Soup

Nutrition Facts (per serving)

154
Calories
5g
Fat
15g
Carbs
12g
Protein

Ingredients (8 portions)

Basic:

Onion (large for broth, small onion for soup) 2 pc
Salt to taste
Wheat flour 1 cup
Eggs 1 pc
Potato (medium size) 3 pc
Carrot (for the broth) 1 pc
Greenery to taste
Allspice (for filing) to taste
Goose 400 g

Recipe instructions

Step 1

Step 1
How to cook goose soup? For this you will need goose, vegetables and flour with an egg. Any part of the carcass is suitable for broth. It is best to use the soup part (back, wings, legs). I had goose breast on the bone and made soup from it.

Step 2

Step 2
So, rinse the meat under running water, remove any remaining feathers, if any. Wash the onions and carrots thoroughly, preferably with a brush. Place the goose and vegetables into the pan. I usually leave the onions unpeeled; the onion skins give the broth a nice yellow tint. You can pre-clean the onions and carrots. Pour cold water into a saucepan and place over high heat.

Step 3

Step 3
After boiling, remove the resulting foam, add salt to the broth to taste and simmer over low heat until the meat is cooked (about an hour and a half). If your bird is domestic, it may take a little longer.

Step 4

Step 4
While the broth is cooking, prepare everything else. Take an egg, a pinch of salt and half a glass of flour.

Step 5

Step 5
Break the egg, add a pinch of salt to it and gradually start adding flour.

Step 6

Step 6
Knead the dough, adding a little flour all the time.

Step 7

Step 7
The dough should be elastic and quite dense.

Step 8

Step 8
Wrap the dough in cling film and leave to rest for a while. Next, remove the film and knead the dough well again.

Step 9

Step 9
Roll out a thin layer 1-2 millimeters thick, sprinkle flour on top.

Step 10

Step 10
Roll the layer into a roll.

Step 11

Step 11
Cut the roll lengthwise with a thin sharp knife, as in the photo.

Step 12

Step 12
And then cut crosswise not very thickly. However, you can cut the noodles in any way convenient for you, making them minimally thin or thicker.

Step 13

Step 13
Separate the noodles with your fingers and leave on the counter to dry.

Step 14

Step 14
At this time, peel the potatoes and a small onion. Rinse vegetables and herbs in clean water.

Step 15

Step 15
Cut the potatoes into small cubes and chop the onion very finely.

Step 16

Step 16
Remove the goose meat and vegetables from the broth. The broth can be strained through a sieve or cheesecloth.

Step 17

Step 17
Place the pan over high heat and add the potatoes and onions. After boiling, reduce the heat to moderate and cook the potatoes until tender (about 15-20 minutes).

Step 18

Step 18
Cut the slightly cooled poultry meat into portions. Oily skin can be removed.

Step 19

Step 19
Finely chop the greens. For noodles, I usually use dill and green onions. I think they are perfect for this soup.

Step 20

Step 20
Turn the heat under the pan to maximum, add noodles to the broth with potatoes, mix everything well. Add the meat to the pan as well. After boiling, turn down the heat again and simmer the soup for about 1 minute.

Step 21

Step 21
Add the herbs and remove the pan from the heat, let it sit for about 10-15 minutes. During this time, the noodles in the soup will reach full readiness. (If you have a large cut of dough, then you should boil the noodles on the stove for at least five minutes).

Step 22

Step 22
Our delicious noodles are ready, itʼs time to serve!

Additional rubrics

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