Pheasant soup with semolina dumplings

Name: Pheasant soup with semolina dumplings - Anemona B.
Ingredients: 1 pheasant approximately 1 kg. 3 larger carrots 1/2 celery 1 parsley root 1 yellow bell pepper 1 larger onion salt peppercorns 1 clove of garlic 2 eggs 8 tablespoons of semolina (I used 12 because the

Soups - Pheasant soup with semolina dumplings by Anemona B. - Recipia

Recently, I've been making pheasant soup with semolina dumplings quite often, especially when everyone at home has a cold. I didn't take many pictures, but it turned out to be a clear and tasty soup, with not much left by the next day. The pheasant meat gave a different flavor compared to classic chicken, and the dumplings turned out fluffy without breaking apart in the soup. Quick Info Total time: about 2-2.5 hours (may vary depending on the pheasant) Preparation time: 20-30 minutes Cooking time: 1.5-2 hours Servings: 6-8 Difficulty: medium Recipe type: clear soup with meat and dumplings, suitable for cool days or cold periods Ingredients 1 pheasant, about 1 kg (can be smaller or larger, depending on what you find) 3 large carrots 1/2 celery root 1 parsley root 1 yellow bell pepper 1 large onion salt, to taste peppercorns (about a teaspoon, to taste) 1 garlic clove 2 eggs 8 tablespoons of semolina (or 12 if you have very fine semolina) fresh parsley leaves Preparation Method 1. Wash the pheasant meat well. Place it in a large pot with cold water, enough to generously cover the meat. Turn on low heat and let it warm slowly. This is how you get clear soup. 2. In the meantime, peel all the vegetables: carrots, celery, parsley root, bell pepper, and onion. Leave the garlic whole, just peel it. 3. When the first bubbles and foam appear on top, carefully skim the foam. Don’t rush with the vegetables – wait until it stops bubbling abundantly. 4. Add the vegetables (except the bell pepper), salt, and peppercorns. Let it simmer on low heat, uncovered or partially covered. Don't rush the process, as pheasant meat is tougher. 5. When the pheasant meat is almost cooked, add the yellow bell pepper, cut into large pieces. Let everything simmer for another 10 minutes, just enough for the soup to absorb the flavor of the pepper. 6. Remove the pheasant and vegetables from the pot. Strain the soup through a not too fine sieve, so it is clear. 7. Cover the meat to prevent it from drying out until serving. Bring the clear soup back to a gentle boil. 8. For the dumplings: separate the egg whites from the yolks. Beat the egg whites until they become a glossy foam, not too stiff. Fold in the semolina (8-12 tablespoons, depending on granulation), then add the yolks. Mix gently until you get a homogeneous, fairly thick mixture that flows off the spoon. 9. Take a teaspoon of the mixture and let the dumplings drop directly into the gently boiling soup. Don’t overcrowd, as the dumplings will expand. If they stick to the spoon, wet it before each dumpling. 10. After all the dumplings are in the soup, pour half a cup of cold water over them. This helps with the final texture. Let them simmer slowly for another 10-15 minutes. 11. Check a dumpling – if it cuts easily with a fork and is not raw in the middle, they are done. 12. Finally, add chopped green parsley. Serve the soup with dumplings, pheasant meat (shredded) and, if you like, pieces of boiled vegetables from the soup. Why I make the recipe often Pheasant soup with semolina dumplings comes out clear and has a different taste compared to chicken soup. Pheasant meat has more flavor, and the dumplings absorb the taste of the soup. It is hearty without being heavy, perfect when you need something light and warm. It keeps well in the fridge for 1-2 days. Tips and Variations Tips - Cook the soup on the lowest heat possible. Don’t rush it, or it will get cloudy. - Finer semolina needs more for the same amount of egg. If the mixture is too soft, add another tablespoon or two of semolina. - Wet the spoon when forming the dumplings; otherwise, they will stick. - Don’t salt too much at the beginning. Taste when the soup is almost done. - Don’t cut the vegetables too small; if you want, you can remove them after boiling and keep them for serving or use them for something else. Substitutes - If you don’t have pheasant, you can use free-range chicken or rooster, but the taste will be different. - You can replace the green parsley with lovage if you like. - For a milder flavor, use less celery. Variations - Dumplings can be lightly flavored with a bit of finely chopped parsley. - If you want a richer soup, keep all the boiled vegetables for serving. - The boiled pheasant meat can also be used in cold salads or sandwiches. Serving Ideas - Hot soup with dumplings and pheasant meat as a main dish for lunch. - Goes well with fresh bread or simple croutons. - You can also serve with a bit of grated horseradish alongside the meat, if you like it spicy. Frequently Asked Questions 1. How long does it take to boil pheasant? Pheasant meat is tougher than chicken and may take about 1.5 to 2 hours to cook well, depending on size and age. 2. How do I know if the semolina dumplings are cooked? Cut one in half – if it is no longer sticky or wet in the center and cuts easily, they are done. 3. Can I make the soup without dumplings? Yes, the soup is good even with just vegetables and meat, but the semolina dumplings provide a different texture. 4. Can I use pheasant soup for other recipes? Yes, the clear soup can be used as a base for other soups, risotto, or even vegetable dishes. 5. If I don’t have very fine semolina, how much should I use? With coarser semolina, 8 tablespoons are sufficient for two eggs. If it is very fine, you might need 12 tablespoons. Nutritional Values Approximately, a serving of pheasant soup with dumplings (with meat, vegetables, and two large dumplings) has around 170-200 kcal. Protein: 18-22g. Carbohydrates (from dumplings and vegetables): 15-20g. Fats: 5-8g, depending on how much skin you leave on the meat. Values are indicative – they depend on how much meat and dumplings you put on the plate. Storage and Reheating The soup keeps in the fridge in covered containers for 1-2 days. The dumplings absorb liquid if left too long, but they don’t fall apart. When reheating, place the pot on low heat and let it warm slowly without boiling. If you have it, add a bit of fresh green parsley when serving. Freezing with dumplings is not recommended, as it changes their texture.

Pheasant soup with semolina dumplings

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