Pheasant soup
6 servings
50 minutes
Pheasant soup is a noble dish of Russian cuisine, rooted in ancient hunting traditions. The pheasant has long been considered a symbol of sophistication, and its meat is renowned for its delicate flavor. The broth made from pheasant has a rich depth, complemented by the light sweetness of vermouth and the aroma of fresh vegetables. Basmati rice adds textural harmony, while parsley completes the composition with fresh notes. This warming soup is perfect for cozy evenings or festive gatherings. Serving it with buttered toast makes it even richer and more appetizing. Pheasant soup is not just food; it's a gastronomic journey into a world of flavors, traditions, and refined enjoyment.
1
Remove fat from cold pheasant broth, heat it up. Taste, add salt to taste and vermouth. Bring to a boil (3-5 minutes), keep it boiling until the alcohol evaporates.
- Bouillon: 2 l
- Vermouth: 50 ml
- Salt: to taste
2
In a separate pan, melt the butter, add diced onion and rice, and season. Simmer on low heat with a lid until the onion is soft, then add the remaining chopped vegetables.
- Butter: 30 g
- Shallots: 1 head
- Basmati rice: 50 g
- Ground black pepper: to taste
- Potato: 1 piece
- Carrot: 1 piece
- Celery stalk: 2 pieces
3
Pour a little broth into the pan, let it simmer for a minute; then add the remaining broth and cook the rice until al dente. Taste, season again if necessary, and mix with finely chopped parsley.
- Bouillon: 2 l
- Chopped parsley: 1 tablespoon
4
Serve with toast and butter.
- Butter: 30 g