Innards one five-pound duck neck, lower part of wings, heart, lungs, stomach (except liver, which to postpone) –rinse clean, scald with boiling water and put in saucepan. Fill with water – I took a 2.5 l and put to boil. After boiling, carefully remove the foam, reduce heat to low and simmer the broth for an hour. After an hour, put the broth, coarsely pounded pepper and a quarter onion, shred it into very small cubes and salt soup. To continue the vexation until cooked giblets.

Vegetables peel and cut into small cubes. If turnip is bitter, scalding her with boiling water and dry.

The liver cut into cubes.

Onions slightly browned in butter, stirring occasionally.

Add the vegetables to the onions and sauté on medium heat, stirring and not allowing much reddening. It leisurely, without crusts, the onion will give the soup a delicate and slightly sweet taste. When the vegetables are soft, add to the pan the liver and fry it until the color changes.

To increase the heat under the broth and add the broth, potato cubes. Bring to boil, remove the potato foam and add the bulgur. Cook for about 15 minutes, until the potatoes are done and almost ready cereals.

Put the soup vegetables and liver, add the dry herbs, Bay leaf. To correct for salt, bring to boil and turn off heat. Leave the soup under the lid to brew and upreti for 20 minutes.

Serve the soup with soft fresh bread and green onions.