Guinea fowl soup (for 4 ppl)


1 whole guinea fowl

4 carrot

4 parsley

1 celery

1 kohlrabi

1 green paprika

1 medium size onion

1 potato

2 small tbsp salt

1 dkg whole black pepper

a few parsley leafs

a few celery leafs

1 dry strong paprika

1 garlic

Cut the washed poultry into bigger pieces. Put in a large soup pot and cover with 3l cold water and put on heat. Add the whole onion, the garlic and the whole pepper. Cook it on low heat to keep the water clean. When the meat is half cooked, skim off the foam. Add the salt, seasonings and the vegetables. Cook until it is ready. Close the heat and let the soup rest a bit. Take the meat and vegetables out of the pot and chop them. Strain the broth. Return the fowl and veggies to the pot, stir together. Serve it hot.

Page Reader Press Enter to Read Page Content Out Loud Press Enter to Pause or Restart Reading Page Content Out Loud Press Enter to Stop Reading Page Content Out Loud Screen Reader Support