Soups To prepare chicken noodle soup, you can prepare the noodles yourself; you can look at the recipe on the website. If you don’t have much time or desire, then you can always buy ready-made noodles. There are even shops with homemade noodles, and that's what I buy. The soup turns out very light, you can add some seasonal vegetables to it to make it more filling.
Chicken 1 pc. Noodles 200-300 g. Carrots 1 pc. Potatoes 2 pcs. Onions 1-2 pcs. Salt to taste Herbs to taste
Set the chicken to cook. If the carcass weighs approximately one and a half kilograms, then cook it in a three-liter saucepan. You can add a whole onion, then both the broth and the chicken will be tastier. Cook for about an hour. Don't forget to skim off the foam to keep the broth clean.
Once the chicken is cooked, take it out and let it cool. Cut the carrots into strips and the onions into cubes. Add vegetables to the broth and simmer for 10-15 minutes. Then add the diced potatoes.
After another 10 minutes, add the noodles. Boil until done. Salt and add spices to taste.
Serve the finished chicken noodle soup by adding boiled chicken meat. I recommend sprinkling with herbs. Bon appetit!
20min 60min Soups Coho salmon makes a tasty and rich soup, which is in no way inferior in taste to soup made from salmon or trout, and the price is much more reasonable. You can buy a whole fish, remove the fins, tail and head and use it for soup, and bake or fry the rest.
Coho salmon 1 Kilog. Potatoes 2 pcs. Onion 2 pcs. Rice 50 g. Bay leaf 2 pcs.
Salt and spices to taste Greens 1 bunch
1. Prepare all the necessary ingredients for preparing the soup. We separate the tail, head and fins from the fish. Remove the gills and thoroughly wash the carcass.
2. Pour water into a large saucepan, add fish, bay leaf, salt and spices. Peel 1 onion, wash it and also put it in the pan. Cook everything for about 20-30 minutes.
3. Peel the second onion, wash and cut into cubes, fry it in a frying pan with the addition of vegetable oil.
4. Wash the rice and soak for a few minutes, peel the potatoes, wash them and cut them into cubes.
5. Strain the finished broth through a double layer of gauze, pour it back into the pan and wait until it boils. Add the washed rice, potatoes and onions, cover with a lid and cook for another 15 minutes. Cut the fish fillet into pieces and place in a pan, cook for 10 minutes, add spices, herbs and herbs. Turn off the heat and cover the pan with a lid, leave for half an hour and serve.20min 50min Soups This soup turns out to be rich in vitamins, because it contains various vegetables. This is an excellent alternative to the usual soups, and you can put a wide variety of vegetables in it, not just those in the recipe. Instead of pork, you can use other meats (chicken, beef). The soup contains eggplants, which take on the taste of mushrooms.
Pork 250 g. Potatoes 4 pcs. Eggplant 2 pcs. Onion 1 pc. Carrot 1 pc. Garlic 2 teeth. Seasonings, salt and pepper to taste
Bay leaf 2 pcs.
Vegetable oil 200 tbsp.
1. Wash the pork and cut it into small pieces, place it in a saucepan and fill it with water, add a bay leaf. Place the pan on the fire and cook the meat for half an hour, skimming off the foam.
2. Peel the eggplants, onions, potatoes and carrots, wash them and cut them into small pieces. We put the frying pan on the fire and first fry the eggplants in oil, then add the onions and carrots, and lastly add the chopped garlic.
3. Half an hour after boiling, put the potatoes into a boiling pan, after 5-7 minutes, throw in the fried vegetables, adjust to taste with seasonings, salt and pepper. Cook until fully cooked, cover with a lid and turn off the heat. Bon appetit!20min 60min Soups This soup is very satisfying, because it contains pasta, meat, and is cooked on the basis of meat and bones. You can use chicken, beef or any other meat to taste, this will only change the fat content of the finished broth. A large amount of greens along with a boiled egg make its taste interesting and rich.
Chicken thighs 0.5 Kilo. Leek 1 pc. Egg 5 pcs. Greens 1 bunch Pasta 150 g Carrots 1 pc. Spices to taste Salt to taste
1. Wash the chicken meat thoroughly, remove the feathers and put it in a pan, pour boiling water over it and put it on the stove. We clean and wash the carrots, cut them into small pieces, and put them in a saucepan. Wash the onion and cut off the green leaves, add them to the broth. Cook until the meat is completely cooked, skimming off the foam, 30-35 minutes.
2. Boil pasta and eggs separately. Salt the finished broth and remove all the vegetables and meat. Return it to the stove over low heat.
3. Remove the meat from the bone, discard the skin, and cut the rest into small pieces.
4. Add pasta, chopped meat, and chopped carrots to the boiling broth. Wash and chop the greens finely and add to the broth. Salt and add spices to taste.
5. Serve the finished broth soup with a peeled egg and cut into 2 parts. Bon appetit!20min 30min Soups Rice noodles are much more interesting than the ones we are used to; they don’t boil or swell. With its help, you can prepare a dish and leave it in the refrigerator for 2 days, and when you take it out and heat it up, it will be as if it had just been cooked. For this soup, the meat needs to be cut into very thin strips, so it cooks in a matter of minutes.
Chicken fillet 200 g. Water 1.5-2 l. Onion 0.5 pcs. Potato 1 pc. Carrot 1 pc. Rice noodles 100 g.
Salt and spices to taste
Bay leaf 2 pcs. Greens to taste
1. Pour water into a saucepan, add allspice and black peppercorns, add bay leaf, salt and bring it to a boil. Wash the fillet and cut into thin strips, you can use any other meat, the main thing is the cutting.
2. Wash and cut the potatoes into cubes, peel and wash the carrots, cut into thin rings.
3. Place the peeled onion and thinly sliced meat into a boiling pan, cook for 3-5 minutes over high heat and remove, also remove the pepper and bay leaf. Reduce the heat to low and put the meat back, and also add the potatoes and carrots.
4. Cook until all the vegetables are ready, then add the rice noodles and season with spices, wash and chop the greens, add them to the pan. Bon appetit!20min 35min Soups Capelin is a fish that can be bought and frozen for a long time, and if necessary, taken out of the freezer, defrosted and cooked. It is inexpensive and is always on store shelves. The soup turns out rich and aromatic, and to make it more filling, add more different vegetables.
Frozen capelin 0.5 Kilo. Potatoes 300 g. Zucchini 1 pc. Sunflower oil 1 tbsp. Onion 2 pcs. Carrot 1 pc. Parsley, dill 1 bunch
Bay leaf 1 pc.
Salt, pepper to taste
1. Take the capelin out of the freezer and defrost. We peel the potatoes and onions, wash them and cut them into cubes, wash the zucchini and also cut them into cubes, wash the carrots and grate them on a coarse grater.
2. Boil water in a kettle. Place capelin in a saucepan or frying pan with high sides, then potatoes and zucchini, pour boiling water over everything, add bay leaf, put on fire and bring to a boil.
3. In a frying pan with the addition of sunflower oil, fry the onions and carrots.
4. Add frying to boiling vegetables and fish. Wash and finely chop the greens, add them to the fish soup, salt and pepper to taste. Cook until done for about 20 minutes, and then turn off. The soup is ready!
20min 240min Soups This recipe is different in that for its preparation we use pork bones, which are pre-baked in the oven, thanks to which we get a rich and interesting taste. You can use different vegetables that will enrich the taste of the finished dish. After baking the bones in the oven, place them in a saucepan and cook with vegetables. Serve the broth with bread or croutons, as well as finely chopped herbs.
Pork bones 3 Kilo. Onion 2 pcs. Carrots 2 pcs. Celery 1 pc. Garlic 2 teeth. Parsley 0.5 bunch
Bay leaf 1 pc.
Cloves and allspice to taste
Sunflower oil to taste
1. Take all the ingredients for cooking. Peel and wash the carrots, celery root and onions, cut into large pieces.
2. Wash the bones and place them on a baking sheet, add half of the coarsely chopped vegetables, sprinkle with sunflower oil and place in an oven preheated to 240 degrees for 40 minutes, stir occasionally and sprinkle with oil.
3. Place a saucepan on the fire, transfer the baked vegetables and meat into it, add the rest of the raw vegetables, pour warm water onto a baking sheet, stir and pour into the saucepan. Pour water so that it covers the bones with vegetables by 3 fingers, add half of all the parsley, wrap the cloves and pepper in cheesecloth, and add it to the pan along with the bay leaf. Bring to a boil, then cook over low heat for 2-3 hours, skimming off the foam. The broth is ready, add salt and serve it with chopped herbs.
20min 100min Soups Often fish soup is prepared from freshwater fish: for example, small crucian carp or rudd. Nevertheless, it will also be tasty from varieties of red fish. Salmon is a very tender and nutritious fish, it has a delicate and pleasant taste. Tomatoes in this dish contribute their own balance of acidity, which makes the taste of the fish soup even more interesting.
Salmon 1-1.5 Kilog. Onion 2 pcs. Potatoes 4 pcs. Carrot 1 pc. Celery root 1 pc.
Parsley root 1 pc. Tomato 1 pc. Dill 1 bunch Black peppercorns to taste
Bay leaf 3 pcs.
Salt and pepper to taste
1. Take the backbone, head and tail from the salmon, wash them thoroughly, remove the gills. Put it in a saucepan and fill it with cold water, send it to the fire. As soon as it boils, remove the foam.
2. Peel the carrots and cut into 4 parts. Peel and wash 1 onion, celery root and parsley, add the whole thing to the boiling broth, add peppercorns. Cook for 40-60 minutes over low heat.
3. Peel and wash the potatoes, cut into small pieces, peel and wash the onion, chop finely.
4. Peel the tomato and cut into medium-sized pieces, wash the dill.
5. Strain the broth, return it to the heat, add the potatoes, after 10 minutes add salt and pepper, add finely chopped onion and add tomato and dill. Cook everything for about 5 minutes, then add the deboned salmon pieces, turn off the heat and leave for 15 minutes.
20min 120min Soups You can try my recipe too. I’ll tell you in detail how to make homemade noodle soup. We'll do everything ourselves, so take some time. Otherwise, everything is in the classic version: familiar products and combinations. As always, it will be a delicious and satisfying lunch for the whole family.
Chicken 1 pc. Onions 2 pcs. Potatoes 4 pcs. Carrot 1 pc. Tomato 1 pc. Bay leaf 3 pcs.
Peppercorns 5 pcs. Egg 1 pc. Flour 1 cup. Salt to taste Water 3 l.
Cook the broth. Rinse the cut up chicken. Place the carcass in water along with the peeled onion, bay leaf, pepper and salt. Cook the broth for about 1.5 hours. Don't forget to remove the foam!
Meanwhile prepare the dough. Mix flour with egg and salt. Knead the stiff dough. Roll it into a layer.
Roll out the dough into small noodles.
Peel and chop the onion, and grate the carrots on a coarse grater. Sauté vegetables in oil until soft.
Strain the finished broth, leaving only the liquid. Add peeled and chopped potatoes to it, as well as frying.
After 15 minutes, add chopped tomato and noodles to the soup.
Next, add herbs, salt and, if desired, spices. Cook the soup for another 7 minutes.
Add chicken to the finished soup. Bon appetit!20min 60min Soups Every housewife knows more than one recipe for making potato noodle soup; often more dietary poultry is used to prepare it. The dish is prepared very simply. You can make the noodles for the soup yourself or buy ready-made ones. The main thing is to put your soul, heart and a little effort into cooking. For the soup you need: chicken broth, fillet, potatoes, carrots, onions, noodles, herbs and spices.
Chicken fillet 1 pc. Water 2 l. Potato 1 pc. Carrot 1 pc. Onion 1 pc. Noodles or spaghetti to taste
Herbs, salt, spices to taste
Refined oil to taste
1. Wash the fillet or breast and cut into small pieces.
2. Place the meat in a saucepan, pour in water and bring to a boil.
3. Peel onions, carrots and potatoes, wash vegetables and herbs. Cut the carrots and onions into small cubes.
4. Cut the potatoes into larger cubes.
5. Place a frying pan on the fire and pour in refined oil. Place the onion in a hot frying pan, then add the carrots. Fry the vegetables until cooked.
6. Add potatoes to the broth, after ten minutes add noodles. After another five minutes, add vegetables, herbs, salt and pepper.
7. After cooking, let the soup brew and serve hot with sour cream and croutons.
In this article you will learn how to cook pheasant. This bird is becoming increasingly widespread, from breeding in hunting grounds to parks. The meat of this bird deserves attention for several reasons.
Recipe for pheasant fried in sour cream with champignons
Ingredients needed to cook pheasant:
- pheasant carcass - 1 pc.
- mushrooms (champignons or fresh porcini) - 30 g
- butter - 10 g
- sour cream sauce - 60 g
- greens (to taste)
How to cook pheasant fried in sour cream with champignons?
- First, to cook the pheasant, you need to fry it in oil in the oven. Then cut the meat into portions and place in a saucepan.
- Add mushrooms (small heads) and juice (15g) in which the pheasant was fried.
- Pour sour cream sauce over the pheasant and cover with a lid. Simmer until done over low heat.
- Serve the pheasant to the table on a plate with champignons, pouring over the sauce and sprinkling with herbs.
Recipe for fried pheasant on lard
Ingredients needed to cook pheasant:
- pheasant fillet - 1 pc.
- lard - 15g
- rendered lard - 5 g
- butter - 15 g
- poultry liver - 25 g
- round lavash - 1 pc.
- greens (to taste)
How to cook fried pheasant on lard?
- Take the pheasant fillet and wrap it in pieces of lard, secure with threads and bake in the oven, periodically basting with the dripping juices and fat.
- To brown the pheasant carcass a little, 5-10 minutes before it’s ready, unwrap the fillet and remove the lard.
- Then take the pheasant liver, fry it in oil and rub it.
- Lightly fry the pita bread.
- Before serving, spread the lavash with liver and place the cooked pheasant fillet on it. Place the pieces of lard with which the pheasant was cooked on top, sprinkle with juice and butter and garnish with herbs.
Pheasant Noodle Soup Recipe
Finally, here is a recipe for pheasant noodle soup.
Ingredients needed to make pheasant soup:
- Pheasant - (from 1 to several pieces, depending on the number of servings)
- Onions - 2 heads
- Garlic - 2 cloves
- Greens, bay leaf (to taste)
- Black pepper (to taste)
- Carrots (small) - 2 pcs.
- Flour - 2 cups
- Chicken egg - 3 pcs.
How to make pheasant noodle soup?
- Cut the pheasant into pieces, place in a pan and add water. The fire must be strong.
- After the pheasant boils, collect the foam and continue cooking over medium heat, about 2-2.5 hours. 30 minutes before the pheasant is ready, add chopped carrots, onions and garlic to the pheasant broth.
- While the pheasant is cooking, noodles are made. To do this: mix the eggs well with 1 teaspoon of salt and add the mixture to the flour.
- Knead the dough. It should be elastic. Divide the dough into 3 equal parts, roll out thin cakes. Let the tortillas dry, then roll them into rolls and cut the noodles.
- Throw the noodles, herbs and spices into the soup 10 minutes before the end of cooking the pheasant.
The benefits of pheasant meat
- Pheasant meat is distinguished not only by its usefulness, low amount of cholesterol, nutritional value, but also by its excellent taste. This is an environmentally friendly product, which is of great importance in modern conditions of industrial expansion.
- Pheasant hunting is not only exciting for the hunter, but will also allow him to bring to the table a wonderful dietary product - pheasant meat.
- The deteriorating quality of poultry meat and the popularity of a healthy lifestyle are increasing the demand for pheasant meat.
- The abundance of pheasant dishes, excellent taste, and speed of preparation allow this product not only to compete with traditional types of meat, but also, possibly, to successfully replace them.
Cook delicious and easy!
In the same pan, put the pheasant to boil again, only now fill it with two liters of water, add one medium onion (if you want a darker broth, you don’t even need to peel it)
a teaspoon with salt,
ten... twelve balls of black pepper,
three...four bay leaves,
and for one and a half... two hours after boiling, “forget” about it.
Cook the broth, covered, over low heat.
When the allotted time comes to an end, peel three medium potatoes,
and cut them into thick strips.
We also peel a large (or two medium) carrots,
and cut into thin halves of circles.
Now we take the pheasant out to cool, and we filter our broth into vegetables. Onions, bay leaves and black pepper have lost their taste and aroma, but we still won’t eat them. Let it cook again.
We disassemble the meat, discard the bones and skin. You can cut it a little to make it easier to eat later.
Did the vegetables cook for ten minutes after returning to the boil? Throw in the prepared meat, 250 grams of noodles,
and boil together for another three ... five minutes.
That's all the wisdom, the pheasant noodles are ready. And as you can see for yourself, there are simply no intricacies or complications in this recipe.
And in conclusion, one small but very useful practical tip: if you are not preparing this dish for a large company that will eat it at one time, then just stop at the stage when you need to add noodles. After all, this can be done the next day, otherwise our pheasant noodles will not lose their transparent and rich color, and the dish itself will not turn into a nasty flour paste. That's all for now, bon appetit.
Soups, borscht and other first courses, the broth of which is prepared from wild poultry, are completely different in taste, color, smell, in contrast to ordinary chicken or pork soup. In our recipe we will prepare pheasant soup and homemade noodles. Homemade noodles help bring out the full flavor of our wild bird soup.
And to make soup from homemade noodles, we will need:
- Pheasant – 1 carcass;
- Salt;
- Flour -200 grams;
- Ground pepper;
- Water for broth;
- Butter – 1 tablespoon;
- Onion;
- Chicken egg;
- Carrot;
- Parsley root;
- Celery;
- Parsley;
- Dill.
We remove the feathers from the pheasant carcass, gut it and salt it. It is best to air out the prepared carcass in a cool place for three days. When the pheasant carcass sits and weathers, it can be washed well in running water.
Cut the washed pheasant carcass in half and place in a pan with water. Bring the water to a boil. When, during boiling, foam from the meat forms, we will need to remove it. Boil the pheasant meat for 20 minutes.
Then, drain this broth, rinse the pheasant meat in water and repeat everything from the beginning: pour water into a saucepan, place the pheasant in it, bring to a boil, skim off the foam. When the water starts to boil, add carrots, onions, celery and parsley root to the broth. Cook all ingredients for two hours. When the pheasant meat and vegetables are ready, it’s time to add salt to the broth to taste.
In the meantime, let's prepare the noodles for the soup. To do this, drive a chicken egg into the flour crust, into the very middle of it. Add salt per bite and start kneading the dough. When the dough is ready, wrap it in film or put it in a bag. The dough should rest in the film or bag for 30 minutes.
When the dough has rested, roll it out onto the work surface as thin as possible, and then cut it into strips. Place the dough strips on baking parchment, sprinkle with a little flour and leave to dry for a while. When the vermicelli is dry, cook it in salted water in a separate pan. You need to cook homemade noodles for no more than 5 minutes. And then, when it’s cooked, add the vermicelli to the pheasant broth.
Then remove vegetables and meat from the broth. Cut the pheasant meat into pieces. The remaining meat can be used in another dish, for example, for a cold pheasant salad. Cut the boiled vegetables into cubes and then fry a little.
Add fried vegetables and meat to the broth, and pheasant and homemade noodle soup can be served, seasoned with herbs.
Bon appetit!
Fresh pheasant must be prepared in a special way. Gut the pheasant carcass and leave it in a cool place for 3 days without plucking feathers to allow the meat to mature. Then pluck and prepare for cooking. My pheasant was already plucked and frozen, so during the defrosting process the meat acquired the necessary consistency.
Cut the pheasant in half, add water, bring to a boil, boil for 5 minutes, drain the water, rinse the meat, put it back in the pan, add hot water, add parsley root, half the celery, half the carrot and cook over low heat for about 2 hours until the pheasant is soft. . 15 minutes before finishing, add salt to taste.
Pour the flour into a mound, make a well, pour in the egg, add salt and knead the noodle dough. Wrap the dough in cling film and let stand for 30 minutes.
Then roll out the dough into a thin layer and let it dry. Cut the layer into strips 4-5cm wide, stack on top of each other and cut the noodles 4-5mm wide. Spread the noodles in a thin layer on lightly floured parchment paper and let dry.
Remove the finished pheasant from the pan, remove carrots, celery and parsley root from the broth. Separate the meat from the bones, set aside the breast for preparing another dish, cut the rest of the meat into small pieces.
Pour water into a small saucepan, boil, add salt, add noodles and boil for 2-3 minutes, stirring constantly. Then drain the noodles and put them in the broth.
Finely chop the onion, carrots and celery into strips. Sauté onions, carrots and celery in butter for 5-6 minutes.
Add pheasant meat and stewed vegetables to the broth with noodles. Boil over low heat for 10 minutes. Pepper to taste.
Serve sprinkled with herbs. Bon appetit!
