Soup recipes are countless. Sometimes it contains incompatible products, it seems. There are also game soups. The recipe for a soup with pheasant meat and mushrooms is just from this category. According to game lovers, any pheasant dish is truly unforgettable.
It is necessary
- - Pheasant (1 carcass);
- - Champignons (55 g);
- - Water (1.5 l);
- - Celery (20 g);
- - Egg (1 piece);
- - Carrots, leeks and onions (40 g each);
- - Juniper berries (2 pcs);
- - Black pepper (peas), thyme, salt, bay leaf and parsley (to taste);
- - Fat (40 g).
Instructions
Step 1
Peel (pluck) a whole pheasant carcass, gut, rinse thoroughly, cut into medium-sized pieces and fry in a saucepan (preferably with a thick bottom) with melted fat.
Step 2
When the meat is slightly browned, pour water over it and cook over low heat until tender.
Step 3
While the meat is simmering, peel the onions and all vegetables. Transfer them to soup, salt and pepper. Add juniper berries, bay leaf, thyme (no more than a pinch). Leave the soup on the fire until all ingredients are cooked through.
Step 4
Then strain the soup, transfer the ingredients to the broth, add the stewed mushrooms and boil for another two or three minutes.
Step 5
This soup is served with an omelet. For him you need to combine the egg, broth, salt and finely chopped parsley and beat with a whisk. Transfer to a small saucepan and cook on the steam bath with the lid closed for about 15 minutes.
Step 6
Divide the omelet into small pieces and add to the soup.
