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Pheasant Soup
Phasianusa colhicusa colhicusa, whose original homeland was Asia, was brought to Europe by the Greeks and Romans and due to its beauty was artificially distributed all over the world. If you still have not tried pheasant yet, start with this splendid soup.
Preparation
90 min
Portion for
4
Ingredients
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
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Place cleaned pheasant meat into warm water and add root vegetables, peppercorn, celery stalk and Vegeta when it boils.
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Cook covered over low heat for about 1 – 1.5 hours until the meat is tender. Take out the meat and drain the soup.
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Bring the soup to the boil and stir in sour cream, lemon juice and cognac and let boil through.
Advice
Soup from pheasant hen meat will have more flavour.
Serving
Sprinkle the soup with chopped parsley and serve with croutons. Serve the meat with boiled vegetables.
