Description
When we chop the carcass of a goose, each "part" is intended for specific dishes, but the wings? Where? I will tell You - they make excellent broth, rich and transparent, delicate and fragrant, very useful. That's based on it we will prepare the soup with two rice varieties. Help yourself.
Ingredients
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Goose
2 piece
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Figure
40 g
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Rice brown
40 g
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Potatoes
2 piece
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Carrots
1 piece
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Onion
1 piece
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Garlic
3 tooth
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Green onions
0.25 coup
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Salt
-
Water
1.8 l
Cooking
Wings wash, cover with cold water. Put on medium heat, bring to boil.
To obtain a transparent amber broth must singeing half of onion and 3-4 plates of carrots. This is done on a dry pan over high heat. Put vegetables in a pot, boil the broth over low heat, periodically removing the formed foam.
Cook for 60 - 80 minutes. To get the wings. Then with a slotted spoon to remove the vegetables, strain the broth. Meat is additionally washed in hot water.
To give again to boil the broth, add both varieties of rice. Boil for 20 minutes.
Peel and cut into large dice potatoes, carrots and onion thin julienne strips. To put all in a saucepan.
Wings to disassemble, cut the meat into pieces. Meat in the soup.
To bring to readiness of potatoes, salt soup to taste, chop the green onions and garlic, add. Bring to boil and remove from heat.
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