Soup / Pheasant Soup with Semolina Dumplings

Name: Soup / Pheasant Soup with Semolina Dumplings - Teodosia F.
Ingredients: For the soup (levese) we need: 1 piece of pheasant; 6 carrots; 4 parsley roots; 1 celery; 1 onion; 2; 3 cloves of garlic; whole pepper; 1 piece of allspice; salt. For the semolina dumplings: 1 egg; semolina equal to one and a half times the weight of the egg (meaning if we have an egg weighing 50g; we will use 75g of semolina); if we want them to be softer; we will use 10g less semolina; meaning: for a 50g egg we use 50+25; 10=65g of semolina if we want the dumplings to be soft; salt; ground pepper.

Soups - Soup / Pheasant Soup with Semolina Dumplings by Teodosia F. - Recipia

We boil the pheasant in about 7 liters of water with a large spoonful of salt. This step is essential to ensure an even flavor of the soup. After the water starts to boil, we take care of skimming off the impurities that form on the surface to obtain a clear and appetizing soup. Once we have removed the foam, we reduce the heat and let the meat simmer slowly. We add the vegetables: sliced carrots, parsley, celery, the whole onion, crushed garlic, as well as peppercorns and allspice, which will provide a special aroma. It is important to taste the soup to adjust the salt level so that we achieve a balanced flavor. We let everything simmer on low heat until the meat on the pheasant's breast becomes tender. When the meat is cooked, we remove the pheasant and vegetables from the soup and strain the liquid to have a clear, flavorful soup. Now, we turn our attention to cooking the delicious semolina dumplings. We start by weighing an egg, which, in our case, weighs about 70 grams. Depending on the weight of the egg, we will adjust the amount of semolina; in our example, we use 105 grams of semolina, but if we want softer dumplings, we can reduce the amount to 95 grams. We bring water to a boil in a pot, adding a pinch of seasoning or salt to enhance the flavor of the dumplings. When the water reaches boiling point, we focus on the egg. We beat it well with a fork, season with salt and ground pepper, then add the semolina, pouring it in all at once to avoid lumps. We mix quickly and vigorously until the mixture becomes homogeneous. Using a spoon moistened in the boiling water, we break portions from the semolina mixture and add them to the pot with hot water. We cover with a lid left slightly ajar and let the dumplings simmer on low heat for about 7-8 minutes, turning them over to cook evenly. Once they are ready, we remove the dumplings with a slotted spoon and carefully place them in the meat soup. Finally, for an extra touch of freshness and color, we can sprinkle finely chopped green parsley on top. This soup with semolina dumplings and pheasant meat is perfect for a festive meal or to warm the soul on chilly days. Enjoy every spoonful of this delicacy that combines tradition with flavor!

Ingredients

For the soup (levese) we need: 1 piece of pheasant
6 carrots
4 parsley roots
1 celery
1 onion
2
3 cloves of garlic
whole pepper
1 piece of allspice
salt. For the semolina dumplings: 1 egg
semolina equal to one and a half times the weight of the egg (meaning if we have an egg weighing 50g
we will use 75g of semolina)
if we want them to be softer
we will use 10g less semolina
meaning: for a 50g egg we use 50+25
10=65g of semolina if we want the dumplings to be soft
salt
ground pepper.

Soup / Pheasant Soup with Semolina Dumplings

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