First I prepared the noodles to have time to dry.
I washed the pheasant well (I received it cleaned), then I brushed it on the flame and rubbed it with a handful of corn (and here the skin on the pheasant broke!).
I portioned the pheasant and boiled it with a little salt, frothing as many times as necessary.
I cleaned the vegetables and cut them into small pieces.
I added the vegetables and let them boil well.
When the vegetables and the meat were cooked, I took out the meat (I cut the part into pieces, still stopping bigger pieces ...), and I strained the juice twice. From the vegetables I took out, I cut only the carrot slices that I added to the juice.
When it started to boil, I put the noodles dry and shaken with flour.
And after the noodles boiled, I added tomato paste ... (I had it in the tube, brought by my sister from It, and which I had forgotten ..)
And after a few boils, I put the finely chopped green parsley.
I served hot soup, and of course with homemade bread!
In Bucatarie La Sidy
The pheasants are native to Asia and were brought to Europe by the Greeks and Romans.
If you have not yet had the opportunity to taste pheasant meat, you can already look for a pheasant to make a delicious soup, it is said that the best soup comes out on the pheasant! But the meat is slightly fairy. so I'll show you in another recipe what I do with it.
Do not think that it is a pretentious soup, it is very easy to prepare and can be cooked even by beginners.
We need :
2 large carrots
2 parsley roots
IF use Delikat or Vegeta please NOT use them in this delicious soup. It's a shame to change that wonderful flavor. Try it and you will be convinced.
Method of preparation :
The pheasant is sliced, seasoned with salt and pepper, left to stand for 5-6 hours, then washed and left for 2-3 hours in cold water.
Put it to boil with the vegetables and peppercorns, over low heat, and after about an hour add the salt. Simmer over low heat until vegetables and meat are tender. After removing from the heat, leave to rinse for about 20 minutes, then strain the soup.
We leave a few carrots for the soup and with the rest of the carrots and with the meat I will tell you in the recipe what follows, what I do.
The house noodles are boiled separately, in salted water for about 10 minutes, then they are strained and passed under a stream of cold water, after which we put on them some polish with strained soup.
Serve the soup with a piece of carrot and noodles, along with thin slices of black cabbage, sprinkled with some salt.
After you taste it you will say that it is the tastiest meat soup you have ever enjoyed!
Goose meat - thighs, breast, cutlery - to choose from
4 large carrots
1 parsnip root
1 thick slice of celery
2 large onions, 1 clove of garlic
salt - to taste
100 g of noodles
Wash the meat well and boil it in cold water with a little salt. Salt helps the foam to coagulate. As it forms, remove it with a whisk, so that the soup comes out as clearly as possible. Wash and clean the vegetables. Cut them into thick slices and boil them with the gang. Cover the pot with a lid and simmer until the meat is well cooked and comes off the bone. Strain the soup, set aside the vegetables, remove the meat. Add in the noodle soup and the meat cut into very small pieces. Season with salt and add a little pepper, if desired. Sprinkle with chopped green parsley. Good appetite!
Vegetable soup with noodles and beans
The combination of pasta with beans or other legumes is already familiar to us in the Recipe. This time we return to that Italian mix to prepare a rich vegetable soup or Minestrone, as they call it. Warm and thick, this soup is a good antidote to the harsh autumn-winter.
1. We prepare the vegetables. First we will make a wife with very finely chopped carrot, onion and garlic. Fry them in the same pot that we will make the glass with a little oil and salt.
2. Once ready, add the remaining diced vegetables (celery, zucchini, leeks, tomatoes, turnips) and julienned cabbage. Poach lightly before adding a liter of water.
3. When it starts to boil, let it cook for a while so that the vegetables are tender. These types of soups are thick, so vegetables are not usually served al dente.
4. With these vegetables ready, add beans, pasta and spinach to the soup. Season with salt and pepper and cook for about 10 minutes until the pasta is ready.
To enrich this dish: We can flavor the soup by adding grated cheese and a little cumin, paprika or dried tomato powder.
Image: Pleasure with vegetables
The content of the article respects our principles of editorial ethics. To report an error, click here.
Full article: Recipe »recipes» Soup recipes » Vegetable soup with noodles and beans
Rescue recipe! What to do if you overdo it
Every time I gently salted a bowl. and salted a little more. and a little more. and then, oh! Suddenly, our plate went from sub-seasoned to tasting like sea water. Is there anything I can do to save a plate after I add too much salt?
Unfortunately, once it's there, it doesn't come back - no matter how long you look at the pot and curse yourself under your breath!
The best thing to do is to add More Ingredients on a plate to dilute the salt. You may not be done with the original food, but at least it will be edible.
Another cup of stock will thin a thick soup or turn a too-salty stir-fry into one. A handful of berries or noodles will absorb a lot of salt and even taste better for that. Adding more vegetables is another option and a good one if you want to keep the bowl as close to the original as possible.
I talked to Ashley, who lives with her husband Marlon just 15 minutes outside of Memphis, about their sweet love story and how her provocative change changed the way she thinks about food.
How to prepare Duck Duck Soup (VIDEO)
Duck soup with noodles from: duck legs, duck wings, duck neck, duck back, onion, carrots, parsnips, celery, noodles, parsley, peppercorns, salt.
- thighs, wings, neck and back of a duck,
- 1 onion
- 3 carrots
- 1 parsnip root
- 1 small celery,
- 250 g of fresh noodles
- 1 bunch green parsley
How to prepare Duck Duck Soup:
Duck soup with mushrooms
Duck soup with mushrooms from: duck meat, ribs, leeks, celery, mushrooms, salt, thyme, greens. Ingredients: 1 kg duck meat 150 g smoked ribs 2 leeks 1 celery 250 g mushrooms salt thyme greens 3 l water Preparation: Cut the duck into pieces and boil them in water […]
Duck soup with noodles
Duck soup with noodles from: duck cutlery, carrots, onions, celery, parsley, parsnips, noodles, salt. Ingredients: duck cutlery 3 carrots 2 onions a slice celery root 0 parsley root a parsley root noodle salt Preparation: Duck cutlery is washed very well and cleaned, if necessary. Put […]
Duck soup from: duck, carrots, parsnips, parsley, onions, garlic, salt, pepper, cumin, bay leaves, noodles. Ingredients: 1 duck 5 carrots 1 parsley 2 parsley roots 2 onions 5 cloves garlic salt pepper grains cumin small bay leaf noodle Preparation: In a large pot put the whole duck and let it […]
Although chicken is the most commonly used poultry, many very tasty soups can also be made from duck meat. Some more economical Chinese chefs cook duck soup using the remaining carcass after cooking a grilled Pekin duck. Roasted duck bones give the soup a special sweetness and a slight scent […]
Duck soup with noodles and lemon juice
Duck soup with noodles and lemon juice Ingredients: 1 duck 3-4 l water 2-3 suitable red onions 1 parsley root 1/2 teaspoon paprika salt 1 juicy lemon peppercorns and ground noodles (fidelita) parsley green Preparation: Choose a fat duck and not too young. The duck […]
Put the noodles in a bowl with plenty of boiling water. Let it soak for about 4 minutes.
Meanwhile, heat the peanut oil in a large saucepan, add the ginger and mushrooms and simmer for about 2 minutes, until slightly softened. Add the simple soup (if you use commercial concentrate, be sure to specify on the package that it does not contain gluten), the sherry and soy sauce are boiled.
Cut the pilgrim's shells in half, if they are large. Transfer the seafood mixture to the boiling liquid, along with the finely chopped cabbage, thinly sliced green onions and bean sprouts. Bring to the boil again and cook everything for 1 minute or until the seafood has warmed up.
Drain the noodles and add to the soup. Bring to the boil again, then pour into bowls. Sprinkle a few fresh coriander leaves on top and serve the soup with hot pepper sauce, which is added as desired.
Pheasant noodle soup - Recipes
Japanese noodle soup with tofu and bean sprouts
As interest in oriental cuisines is growing, supermarkets offer a wide range of noodles. To prepare this lunch, the stove & # 8211 very full Japanese noodles, prepared from buckwheat & # 8211 are cooked in a ginger and soy soup, with smoked tofu and an appetizing mixture of vegetables.
- 150 g stove (Japanese buckwheat noodles) 1 tablespoon sunflower oil 1 tablespoon fresh grated ginger root 2 cloves crushed garlic 1 red pepper cleaned of seeds and thinly sliced 100 g young corn sliced diagonally 10 g shiitake mushrooms ( or mushrooms), sliced 1.7 liters vegetable broth 3 tablespoons light soy sauce 3 tablespoons semi-dry sherry 2 very thinly sliced green onions 55 g coarsely chopped watercress 85 g bean sprouts 250 g smoked tofu, with almonds and sesame seeds, diced
Bring a large pot of water to a boil, add the noodles and cook for 5 minutes, until soft. When they are ready, they drain well.
While the noodles are cooking, heat the oil in a large saucepan. Add the ginger and garlic and cook for 1 minute, stirring frequently. Then add the bell pepper, young corn and shiitake mushrooms and cook for 3 minutes, stirring frequently, until the vegetables are soft.
Pour the vegetable broth and add the soy sauce and sherry. Bring to the boil and simmer for 3 minutes. Add green onions, watercress, bean sprouts and tofu and cook for 1 minute, or until the bean sprouts have softened slightly.
Divide the noodles into 4 individual bowls. Put the vegetables and soup over them.
We also tested this soup, I admit that it is the first time I eat game meat prepared by me. We ate the soup only with noodles, removing the meat and preparing it with sauce.
burdulea maria elena (Chef de cuisine), April 30, 2010
I also ate pheasant, but I liked the steak.
stone flowers (Chef de cuisine), February 1, 2010
Dear joly-gina, I don't know what to answer you. I haven't seen a pheasant in the supermarket.
joly-gina (Chef de cuisine), January 31, 2010
super I heard that pheasant meat is good but I also find it in the supermarket?
valentina ionita (Chef de cuisine), January 31, 2010
Cely Snijec (Chef de cuisine), January 31, 2010
It looks great both alive and in soup. The pheasant meat is very tasty. I only ate the steak.