From goose or duck: Here's how to make authentic Czech kaldoun
Goose broth? No problem! And if you save up or get some offal that's rich in flavour, you can elevate that broth to kaldoun, a traditional soup that was served at feasts as far back as the time of the Austro-Hungarian monarchy.
You will certainly have plenty of bones and goose meat left over from a St Martin's Day feast. If you have also saved the giblets, you are in for a proper goose kaldoun. If your roast duck disappeared in a flash, run out to pick up a smaller bird and make a poultry kaldoun.
Ingredients for 5 servings:
- 100 g goose giblets
- 1½ litres of goose broth (prepare the goose carcass in advance)
- 30 g celery
- 50 g carrots
- 30 g parsley
- 150 ml whole milk
- 50 g butter roux
- salt and pepper
- a pinch of grated nutmeg
To serve:
- 250 g soup noodles
- fresh parsley for seasoning, chopped
Procedure:
- Prepare the goose stock (from the carcass and leftover meat from the roast goose) and the butter stock before you start making the kaldoun.
- Cook the giblets in salted water until tender. Cut them into smaller pieces.
- Add the root vegetables, cut into smaller cubes, to the salted and peppered goose stock and boil. When the vegetables are almost soft, add the roux and let it boil.
- Pour in the milk, add nutmeg for flavour, cook for a few more minutes and you're done. Serve with noodles and parsley.
Tip: If you have made broth from goose, we recommend saving the meat and throwing it into the finished kaldoun. It will be even richer that way.
