Hunter's pheasant soup with the addition of dry red wine is a traditional recipe of good old Bavaria. Pheasant meat pieces with root vegetables and spices will amaze you with their unusual taste and will delight you with a variety of the first course.
It is necessary
- - 50 ml of oil;
- - 1 pheasant;
- - 1 onion onion;
- - 120 g of root vegetables;
- - 10 peas of allspice;
- - 1/2 tsp. salt;
- - 1 sweet pepper;
- - 150 g of noodles;
- - 250 ml of wine.
Instructions
Step 1
We clean the pheasant carcass from feathers, rinse thoroughly under water. Place in a saucepan, fill with water (one and a half liters), add one onion peeled onion.
Step 2
Fry chopped root vegetables in olive oil. Add to boiling water with pheasant. Add salt to taste and peppercorns (allspice). Cook for no more than an hour.
Step 3
We take out the cooked pheasant and separate the meat from the bones. Return the pieces of meat to the strained broth.
Step 4
Fry the bell peppers, cut into slices, in the oil remaining after the root vegetables. Add it to the broth, which we bring to a boil again, and toss in the raw noodles. Cook in boiling water for five minutes.
Step 5
Add wine to the soup (best of all - red dry), reduce the heat and cook the soup until the noodles are ready.
Step 6
Pour pheasant soup into bowls and sprinkle generously with chopped fresh herbs.
