Pheasant soup with homemade noodles

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  • 1 pheasant
  • 1 onion
  • 2 carrots
  • 2 celery stalks Celery
  • salt
  • black peppercorns
  • 1 tablespoon oil (optional)
  • 1 bay leaf
  • homemade noodles (recipe here / recipes / homemade-pasta-81072.html
  • green parsley

Servings: 6

Preparation time: less than 90 minutes

RECIPE PREPARATION Pheasant soup with homemade noodles:

Cut the pheasant in four and wash it well. We boil it in a pot of cold water. Froth as many times as needed, then add the cleaned, washed and sliced ​​carrots, the peeled onion, the whole, the celery stalks, the bay leaf and the peppercorns. Simmer over low heat until the meat is soft. Drain the juice, keep the carrots in the juice, add salt and let it boil for 2-3 minutes, then add the noodles and cook for a few minutes. If the soup is not fat enough, we can add 1 tablespoon of oil. Turn off the heat, add strips of chicken breast, 1/2 cup cold water (stops the swelling of the noodles) and chopped green parsley and cover the pot with a lid. We serve hot soup.

Tips sites


We can prepare the noodles the day before.


If we prepare them then and they have not dried, we reduce the cooking time

a country chicken, vegetables (carrots, an onion), salt to taste, a bunch of parsley,

The chicken is cleaned, washed and boiled with cold water and salt. When the foam rises, it is carefully removed. When the soup boils, add the cleaned and washed vegetables (if you prefer, add a few peppercorns). Bring to a simmer over medium heat. Country chicken boils in 2 & # 8211 2.5 hours. While the soup is boiling, prepare the noodles. From the flour, make a pile with a hole in the middle in which two eggs are broken and a little salt is added. Mix well, kneading until you get a compact dough. Let it sit for 20-30 minutes. With the rolling pin, spread a thin sheet of 1-2 mm from the dough. Allow the sheet to dry for 10-15 minutes, then roll and cut into as thin strips as possible, then spread to dry. In the strained and boiling soup, put the noodles and let them boil for 12-15 minutes. The boiled bird can be served with it, its taste being very good.

Some time ago, a friend came up with a great idea: he received two pheasants that he kept marinated in wine with oranges and lemon slices and thought of sharing with us the pleasure of enjoying a special food: pheasant at oven in wine sauce. The result was a very tasty one and I had an excellent meal, as seen in the picture! :)

How to prepare the hunting recipe?

Very simple…. The pheasants are cleaned and put in a pan. Add sliced ​​oranges and lemons, crushed garlic cloves, chopped onion scales and spices to taste. All this is covered with red wine and left to marinate in the refrigerator for at least 24 hours.

Before putting it in the oven, clean the potatoes, cut the slices and place them in the tray. The pheasants are placed on the potato bed and breaded with garlic. Add red wine and leave in the oven for about 2 hours. Be sure to sprinkle the pheasants with the sauce from the tray from time to time!

Pheasant soup with homemade noodles - of exceptional finesse and taste

  • Homemade Noodle Pheasant Soup (Maria Matyiku / Epoch Times) Homemade Noodle Pheasant Soup

Pheasant soup is prepared similarly to the classic chicken soup or any other poultry. What impresses and differentiates it from the others, is the fine and so rich taste of this soup.

Those who have tried to cook a wild pheasant have certainly learned that in addition to the meat on the chest, the rest of the bird has a strong, juicy flesh. For this reason, some keep their chests and throw away the rest. Even if the meat is tender, boiling will produce a nutritious and tasty soup that will satisfy even the most demanding tastes.

We suggest below the classic soup recipe, prepared according to the customs of the central part of the country.


1 pheasant of approx. 750 -800 g whole or cut into pieces,

a piece of celery root,


The pheasant is cleaned of any stains, then rinsed with cold water and allowed to drain from excess water.

In a medium-sized pot, boil 3-4 liters of salted water. When the water starts to boil, add the pheasant and add a few peppercorns. If desired, the pheasant can be cut into pieces before cooking.

Once the soup starts to boil, reduce the heat to medium to low. From time to time, the formed foam is removed with a foamer or a fine sieve.

Meanwhile, peel the vegetables and cut the carrots and parsley into large pieces.

After about 20 minutes of cooking, add the pre-prepared vegetables.

Cover the pot with a lid and continue cooking the soup over low heat until the meat is cooked through and gently peels off the bone.

When ready, remove the soup from the heat and strain. The clear soup is placed in a pot of the right size and boiled again.

When the soup boils, add it to the noodles and simmer for a few minutes.

The soup is seasoned with salt, and before serving, sprinkle chopped green parsley on top.

Those who wish, when serving, can add to the soup either a piece of meat or a part of the cooked vegetables, cut into slices.

A very tasty beef salad can also be prepared from boiled meat and vegetables.

Pheasant soup

1 piece of pheasant,
6 pcs. carrot,
4 pcs. parsley root,
1 medium-sized celery,
1 onion,
2 & # 8211 3 cloves garlic,
1 tablespoon peppercorns,
1-2 pcs. ienibahar,
salt to taste

Put the pheasant (cleaned and sliced) in about 7 l of cold water with 1 tablespoon of salt to boil. After it starts to boil, froth and let it boil over low heat. Add the vegetables, carrots, parsley, celery (cut into four vegetables or into strips), onion (the whole from which we take off the first layer of peel, cut the mustache), garlic (and from it we take down the first layer of peel), then pepper and allspice. Let it boil over low heat (and add more salt if necessary), until the meat on the breast is cooked. Remove the meat and vegetables from the soup and then strain it. Serve in the soup galuscuse de gris, urechiuse (gartene, csiga), or noodle noodles or noodles (see Preparation of noodles & # 8211 Zab Szem). Always boil the noodles separately in salted water, then strain them and wash them well with a jet of water. After I washed them under running water I add them to the hot soup. Do the same with the semolina dumplings (boil them separately then add them to the hot soup see: Preparing semolina dumplings)
Serve hot sprinkled with freshly chopped green parsley (it is optional to use parsley, but I personally really like it. It gives the soup a special flavor.).

From the boiled meat I recommend you to cook Meatballs in tomato sauce, or Beef Salad (the recipe is also valid for other birds & # 8230)

Good appetite !

Fat chicken soup with homemade noodles

Fat chicken soup with homemade noodles from: chicken, carrots, parsley, potatoes, bell peppers, onions, salt, pepper, parsley, flour, eggs.


  • 1 domestic chicken
  • 2 carrots
  • 2 parsley roots
  • 2 potatoes
  • 1 bell pepper
  • 1 onion
  • salt
  • pepper
  • finely chopped green parsley

Method of preparation:

Make the noodles: mix the flour with salt, add the eggs and mix until a hard dough is formed, without being elastic. Spread the dough with the meringue in a sheet as thin as possible, then roll and cut with a knife into thin strips.

The noodles are dried on a clean paper. They can be used immediately, but it is advisable to let them dry for at least a day.

Portion the chicken and bring to a boil. Add the onion and pepper, cut into Vi and grate the whole quinoa. When the meat is cooked, add a little salt. Strain the soup. Put the vegetables aside, add the meat separately to the plates when serving.

Taste the salt and pepper soup and bring to the boil. Add to the noodles, leave for a few minutes. boiling. Extinguish the fire, put the lid on and let it rest for 30 minutes. Serve with meat and chopped parsley.

Simona's World

I like the homemade noodle soup the most. And pheasant soup. it's a wonder! I mention that the pheasant comes from a farm, and not from game.

1 small pheasant (ie, a pheasant)
2 onions
2 carrots
1 suitable parsnip
1 small celery
tomato paste
for noodles: 1 egg yolk, salt, flour as it contains

First I prepared the noodles to have time to dry.


I want a portion too, I've never eaten a pheasant.

Awww what goodness. I haven't eaten a pheasant in centuries! although I've been a pheasant many times)) And how cool the noodles look. You made me so hungry that I was going to knead some dough !!

I don't even know since when have I not eaten pheasant :))? A real delicious soup! Pup!

I think the pheasant was great with those noodles!

It was definitely very good! Kiss!

I am serving you with great pleasure! Many kisses

If you have noodles, I'll come with the pheasant (I have another one in the freezer!). :) Many kisses

That's right, it was very good. I haven't eaten for many years either ... I ate at my mother-in-law's for the first time. Many kisses

I also received a pheasant last year, but I fried it. I didn't eat the soup, but I think it's a delight. It can be seen that your pheasant has some fat. Kiss!

I think it was a good soup. And I prefer homemade noodle soup, it is thousands of times better!
Many kisses!

I have another pheasant that I want to steak. The pheasant was a little fat ... I didn't even stop all the fat :) Kisses

I only make soup with homemade noodles. Just in case I don't have time to prepare them, I put rice noodles (I think I've done this a couple of times). Many kisses

That bowl of soup is only mine. I really like the pheasant. Many kisses!

If you knew how much I like it. I haven't eaten anything like this for about 10 years! Kiss

I offer it to you with pleasure! Many kisses

Cristina, I think it's in the pheasant supermarket. Or, a better source, there is a pheasantry at Balta Doamnei. I don't know under what conditions it sells, but I can be interested, because I'm just in my & quotbatatura & quot :) Kisses

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
1 onion
house noodles
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 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!

Pheasant soup

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.

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