How to make
Peel the onions and tomatoes and cut them into large pieces. Wash the celery stalk (without the leaves) and finely chop it.
Blend the vegetables in a blender, then stew them in oil with a little salt for about 5 minutes. Add diced carrots to them.
Cut the duck hearts in half to remove all of the the blood vessels.
Cut the offals into pieces and wash them thoroughly. Add them to the vegetables and fry everything together. Pour about 2 liters of water.
Add the chopped parsley leaves and celery, boil the soup under a lid until the offals have completely softened. Add water when its level decreases.
Add the noodles to the duck soup and cook it for 4-5 minutes. For even more flavor, you can add duck fat to the soup.
Remove it from the heat and allow the soup's temperature to drop. Top it up with a beaten egg with yogurt and salt. Temper it carefully, so that it doesn't lump up.
Distribute it into bowls and sprinkle each serving with fresh parsley and freshly ground black pepper.
The duck soup with offals is ready.
