Pigeon Soup

The pigeon, a refined and flavorful ingredient, is perfect for preparing a delicious and comforting soup. Start by cleaning and washing the pigeon well, then cut it in half. Don't forget to keep the innards, which will add extra flavor and richness to the soup. In a large pot, add the two halves of the pigeon along with the innards, a pinch of salt, black peppercorns, and dehydrated vegetables. All of these should be boiled in about 2 liters of water, skimming off any impurities as needed from the first boil to achieve a clear and flavorful broth.

After allowing the pigeon to simmer for 30-45 minutes, until the meat becomes slightly tender, it’s time to add the fresh vegetables. Cut the onion into quarters to release its flavors, and slice the carrot and parsley root into thin rounds for even cooking. Slice the bell pepper thinly, and cut the garlic cloves into slices to give the soup an intense aroma. Dice the potatoes, and chop the greens finely, ready to add a touch of freshness at the end.

Once the meat has softened, add the onion, carrot, parsley root, bell pepper, and sliced garlic to the pot with the soup. Let everything simmer over medium heat for about 25 minutes, during which the flavors will meld perfectly. Then, add the diced potatoes and let them boil for another 15 minutes. In the final stages of cooking, add two nests of Baneasa noodles, which will absorb the rich flavor of the soup. Allow them to boil for another 5 minutes until they become tender.

When the soup is ready, turn off the heat and remove the onion, which has served its purpose of flavoring the soup but is no longer needed for serving. Sprinkle fresh greens on top for a colorful and appetizing appearance. The soup is served hot, allowing you to enjoy every spoonful full of flavor and warmth, perfect for cool days or moments when you need comforting food. This pigeon soup recipe will surely win you over with its rich taste and pleasant texture.