Recipes of soup infinite number. Sometimes incompatible products are its part, apparently. There are also game soups. The recipe of soup with meat of a pheasant and champignons just from this category. According to fans of meat of a game, any pheasant dish really unforgettable.
It is required to you
- - Pheasant (1 carcass);
- - Champignons (55 g);
- - Water (1.5 l);
- - Celery (20 g);
- - Egg (1 piece);
- - Carrots, a leek and onions (everyone on 40 g);
- - Juniper berries (2 pieces);
- - Black pepper (peas), a thyme, salt, bay leaf and parsley (to taste);
- - Fat (40 g).
Instruction
1. To clean the whole carcass of a pheasant (to pluck), draw, to wash out, cut carefully on pieces of the average size and to fry in a pan (it is desirable with a thick bottom) with the kindled fat.
2. When meat a little is roasted, to fill in it with water and to begin to cook on small fire until ready.
3. So far meat pines, to peel onions and all vegetables. Shift them in soup, add some salt, pepper. Add juniper berries, bay leaf, a thyme (no more pinch). Leave soup on fire until all ingredients reach readiness.
4. Then to filter soup, to shift ingredients to broth, to add stewed champignons and to boil thoroughly a minutes more two-three.
5. This soup is served with omelet. For it it will be required to connect egg, broth, salt and small chopped parsley and to shake up a nimbus. Pour in a pan of the small size and prepare on a steam bath with the closed cover of minutes 15.
6. Divide omelet into small pieces and add to soup.