Snipe broth soup is very satisfying thanks to the addition of fried porcini mushrooms. Cauliflower and spices make the snipe soup unusual and unique in taste. The soup is delicious to eat with toasted white bread, grated or crushed garlic.
It is necessary
- - 1 snipe;
- - 1 onion onion;
- - 1/2 tsp salt;
- - 4 leaves of laurel;
- - 250 g of cauliflower;
- - 60 ml. vegetable oil;
- - 200 g of porcini mushrooms;
- - 1 bell pepper;
- - 3 cloves of garlic.
Instructions
Step 1
We pluck the snipe carcass, clean it, gut it and wash it thoroughly under running water. Cut out the breast from the bird. Cut into small pieces and fold them separately with the navel, liver, snipe heart, also divided into pieces.
Step 2
Fill the remaining pieces of snipe with cold water in a saucepan. We put a whole onion in there and put on fire. When the water starts to boil, add salt and bay leaf and continue cooking, but on a lower heat.
Step 3
We shred the cauliflower, "squeeze" it a little with your hand so that it lets the juice out, and throw it into the soup.
Step 4
Fry the cooked pieces of meat in oil and send them to the broth. Then fry the chopped porcini mushrooms and put them in the soup too. The last step will be to fry the chopped bell pepper with crushed garlic.
Step 5
After all the ingredients of the soup are combined, cook everything (until the meat is completely cooked).
Step 6
Pour the soup into bowls and sprinkle with chopped parsley on top.
