Guinea fowl broth with egg dumplings
6 servings
160 minutes
Guinea fowl broth with egg dumplings is a true embodiment of the sophistication of European cuisine. The tender meat of the guinea fowl, slowly simmered with aromatic vegetables, reveals the depth of flavor in the broth, making it rich and velvety. The egg dumplings, soft and airy, add a special elegance to the dish. Historically, such broths were valued for their nourishment and lightness, becoming an integral part of family lunches and festive meals. This soup is perfect for warming evenings and gently restoring strength. It is served with a generous portion of fresh dill that adds freshness and harmoniously completes the flavor composition.
1
For the broth, place the guinea fowl in a pot and cover it completely with cold water. Bring to a boil over high heat, then immediately reduce to low. Cook while carefully skimming off the foam and preventing it from boiling until no more foam forms, which will take about 20 minutes.
- Guinea fowl: 1 piece
2
Meanwhile, cut the unpeeled onion and carrot in half lengthwise and roast in a dry pan until brown spots appear. Add the onion, carrot, coarsely chopped celery stalks, peppercorns, and salt to the pot with the guinea fowl. Cook for 2 hours on low heat, avoiding boiling the broth. Then remove the guinea fowl and strain the broth through cheesecloth.
- Onion: 1 piece
- Carrot: 1 piece
- Celery: 3 stems
- Mix of peppers: 1 teaspoon
- Salt: to taste
3
Remove all bones from the guinea fowl, and cut the meat (optionally with skin) into small, bite-sized pieces.
- Guinea fowl: 1 piece
4
Start making the dough for the dumplings immediately after adding the vegetables to the broth. Beat whole eggs with yolks and semolina, add salt, baking powder, and melted butter. The dough should be neither too stiff nor too runny. Cover with plastic wrap and leave at room temperature (not in warmth) while the broth cooks.
- Guinea fowl egg: 1 piece
- Egg yolk: 2 pieces
- Semolina: 7 tablespoons
- Salt: to taste
- Baking powder: 0.5 teaspoon
- Butter: 4 tablespoons
5
Finely chop the dill. Salt the strained broth and bring it to a boil. Quickly drop small dumplings into the gently boiling broth using two wet teaspoons. They cook for about 7 minutes. Serve the broth with dumplings, sprinkled with dill; place a bowl of guinea fowl pieces separately for everyone to add as much as they want.
- Dill: 1 bunch
- Salt: to taste
- Guinea fowl: 1 piece