The soup on the Bekas poultry soup is very satisfying thanks to the addition of fried porcini mushrooms. Cauliflower and spices make the snipe soup an unusual and unique taste. Soup is delicious to eat with fried white bread, grated or crushed garlic.
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You will need
- - 1 snipe;
- - 1 onion;
- - 1/2 tsp salts;
- - 4 leaves of laurel;
- - 250 g of cauliflower;
- - 60 ml. vegetable oil;
- - 200 g of porcini mushrooms;
- - 1 bell pepper;
- - 3 cloves of garlic.
Instruction manual
1
We pluck the snipe carcass, clean it, gut it and thoroughly wash it under running water. Cut the breast out of the bird. We cut it into small pieces and fold it separately with a belly button, liver, heart of a snipe, also divided into pieces.
2
The remaining snipe pieces are poured with cold water in a pan. We put there a whole bulb of onions and put on fire. When the water begins to boil, add salt and bay leaf and continue to cook, but already on a lower fire.
3
Shred the cauliflower, “squeeze” it a little with her hand so that it starts up the juice, and throw it into the soup.
4
Fry the prepared meat slices in oil and send to the broth. Then fry the chopped ceps and put them in the soup too. The final step is to fry the crushed bell pepper with crushed garlic.
5
After all the ingredients of the soup are combined, cook everything (until the meat is absolutely ready).
6
Pour the soup into plates and sprinkle with chopped parsley on top.