Pheasant Soup

Soups | Russian cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Pheasant Soup

Ingredients

Chicken Broth - 2 qt
White Vermouth - 1 fl oz
Basmati rice - 1.8 oz
Potato - 1 piece
Butter - 1.1 oz
Shallot - 1 head
Carrot - 1 piece
Celery stalk - 2 pieces
Chopped Sage Leaves - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Skim the fat off the cold pheasant broth and warm it up. Taste it, add salt to your liking and some vermouth. Bring it to a boil (for three to five minutes), keeping it boiling until the alcohol evaporates.

Step 2

In a separate skillet, melt the butter, add the diced onion and rice, and season. Cover and simmer over low heat until the onion becomes soft, then add the remaining chopped vegetables.

Step 3

Pour a little broth into the skillet and let it simmer for a minute; then add the remaining broth and cook the rice until al dente. Taste, adjust the seasoning if needed, and mix in finely chopped parsley.