Guinea fowl, porcini mushrooms and noodles soup

Guinea fowl, porcini mushrooms and noodles soup

Category: First meal

Kitchen: Russian

Ingredients
guinea fowl	1
bulb onions	2
carrot	3
roots and spices for broth	2-3 st. l.
vermicelli	1 stack

Cooking method

• Very light, but, as it is now customary to say in the jargon, "fatty" soup. And what a fragrant, perfumed…. The guinea fowl is then home, fed with grains, and not with chemical compound feed with BVK.
• Where to get? Ask - I will tell you!
• This soup is easy to cook. I would say - prohibitively simple. BUT! The most important thing is to cook the right broth.
• Since it was still summer it was outside, I wanted soup and hearty, but light. Therefore, I did not fry the guinea fowl's parts, but simply put them in a saucepan and poured them with cold water. Naturally, the water should be tasty. Otherwise, there will be no broth. The well is best.
• 🔗
• As soon as the water boils, remove the resulting foam.
• 🔗
• Has the foam stopped coming out? Wonderful.
• Reduce heat to the lowest possible. And forget that you can do it more. This is a prerequisite for a tasty and good broth.
• 🔗
• Here is such a simple set of vegetables, roots and spices for the broth.
• We send it to the pan. And salt, of course, will be needed. But after.
• 🔗
• Mushrooms. As you wish, but for such a soup you only need white ones. Fresh, alas, no. Very dry. Therefore, the dried ones were taken.
• We have them correct. Furnace drying.
• 🔗
• Rinse thoroughly. I keep them in water for an hour, then I rinse them to remove any grains of sand. And I cut like this. Not very shallow, otherwise it will dissolve for good.
• 🔗
• After forty minutes we put them in a saucepan. And after another half hour, you can add salt.
• 🔗
• For only an hour and a half, or a little more, we simmer the broth on a small one. The smallest fire. This is the picture. The aroma is, of course, stupefying !!!
• 🔗
• It is necessary to remove all unnecessary from the pan. Onions, for example, bay leaves. I usually cut carrots finely and then return them to the broth.
• 🔗
• Take all the meat from the bones and cut it into a form convenient for consumption.
• 🔗
• We return everything to the pan and bring it not to a "boil", but to a boil.
• And vermicelli. It's her turn. I recommend taking a small one. This makes the soup tastier.
• 🔗
• And without giving it a boil, but only supporting it in a stage like "I'm going to boil!" We cook. Until the vermicelli is ready. And that's all.
• Greens on the plate are already to taste.
• Angela for you at your meal!
• 🔗

The dish is designed for

12

Time for preparing:

180

I'm the first for soup! Tsarsky!
And in the freezer there is a guinea fowl, its own, on the grains)))
Ivanych, thanks for the tasty description!))))

Health!