Popular lagman is made from different types of meat and vegetables. The duck was no exception. Properly cooked poultry turns out to be soft, tasty and very fragrant. Cook Asian soup for lunch, please your family with a hearty dish!
Ingredients
- Duck - 800 g
- Noodles - 250 g
- Potatoes - 350 g
- Bell pepper - 1 piece
- Carrots - 1 piece
- Onion - 2 pieces
- Garlic - 3 cloves
- Vegetable oil - 2 art.l.
- Tomato paste - 3 tbsp.l.
- Black Pepper - 4 peas
- Salt - to taste
- Water (filtered) – 2 l
- Dill (for submission) – 3 twigs
Step-by-step cooking recipe
Wash the duck and soak it for 10 hours. If possible, change the water 4-5 times.
Rinse the duck again and cut into small pieces.
Peel potatoes, bell peppers, onions and carrots, cut into large chunks.
In a deep cauldron, fry the duck in oil until golden brown.
Add the onion and carrot and continue cooking for 3-5 minutes.
Add tomato paste mixed with a glass of water, stir and cover for 10 minutes.
Pour in the remaining water and continue cooking on low heat for 1 hour.
Fry the bell pepper separately in a frying pan for 5 minutes.
Add the potatoes and continue cooking until each piece is browned.
Put the vegetables in a cauldron with duck, cover with a lid and simmer for half an hour.
Add salt, ground pepper and garlic passed through the press. After 3 minutes, turn off the heat.
Boil the noodles in salted water until tender, put them in a colander and rinse.
Put noodles on plates, then add the soup with meat and sprinkle with chopped dill.
