Beautiful, delicious pheasant soup with the addition of vegetables and sour cream for cooking. Follow recipe.
1 pheasant, small
1 primrose root
1 stalk celery
4 – 5 pepper grains
1 handful noodles
1 Tbsp dry spice/Vegeta or 1 soup cube
salt to taste
1 Tbsp weed dill
1-2 Tbsp fresh parsley
1.5 liter water
150 g sour cream for cooking
eggs – 2 yolks
Pour cold salted water over the well-cleaned bird and cook for about 180 minutes on a low heat, removing the foam until it clears.
If desired, you can also add one pork bone to make a stronger broth.
When the meat is cooked, take it out and put it on warm, and add finely chopped vegetables to the broth and cook until done.
Separate the meat from the bones, tear it off and return it to the other ingredients, put the soup to boil and remove from the heat.
Add noodles 3 minutes before the end and cook until soft.
Stir in the egg yolks, sour cream well until it becomes a compact mixture.
In a thin stream, pour the mixture, and mix well.
Before serving, sprinkle with a little finely chopped parsley and spice.
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