Goose Soup

For the goose soup, cook the head, neck, the legs, ribs, giblets, etc. with enough water. After foaming and salting, add in a bunch of herbs, onion and root vegetables and cook.

Once the meat is cooked, remove it, strain the soup and add the root vegetables repeatedly to the soup and bring to a boil.

Add dried plums or apples, which have been soaked beforehand, to the soup along with any dumplings.

When serving, serve the meat with peeled potatoes to the soup or cut it into small cubes and add to the soup. Vinegar can be drizzled into the soup at the table as you like.

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