Game Puree Soup
6 servings
90 minutes
Game puree soup is a refined dish of Russian cuisine rooted in the traditions of hunting feasts. It combines a rich meat broth with the tenderness of partridges or woodcocks, which after frying and careful mashing acquire a velvety texture. The addition of cream and egg yolks gives the soup softness and depth of flavor, while bay leaf and parsley root reveal its aromatic notes. It is served with crispy croutons that create a pleasant contrast with the creamy base. This soup is perfect for a cozy lunch in cold weather, warming and nourishing with its noble taste.
1
Boil beef broth with carrots, parsley, bay leaf, and salt.
- Beef: 1.2 kg
- Carrot: 2 pieces
- Parsley root: 1 piece
- Bay leaf: 2 pieces
- Salt: to taste
2
While the broth is boiling, fry the partridges or grouse in oil.
- Partridges: 2 pieces
- Butter: 30 g
3
Remove the meat from the bones, discard the skin.
4
Grind the meat in a mortar.
5
Strain the prepared broth and add 1/2 cup of broth to the ground game meat. Mix and strain through a sieve.
- Water: 6 glasss
6
Pour in a glass of cream, add 2 beaten yolks.
- Cream 20% fat: 1 glass
- Egg yolk: 2 pieces
7
Pour the obtained mixture into the broth, place it on the heat, and warm it up without boiling.
8
Serve on the table with croutons.
- Croutons: to taste
