Guinea Fowl Soup - Recipe With Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

The recipe for a delicious everyday soup made from pieces of guinea fowl.

Ingredients

Guinea fowl - about 600 g

Water - 1.5 l

Vermicelli - about 0.5 cups

Carrots - 1/2 piece / about 100 g

Bow - 0.5-1 head

Potatoes - optional

Laurel - 2 leaves

Black pepper - 3 peas

Allspice - 3 peas

Salt to taste

A 200 ml glass is used

• 45 kcal
• 1 h. 30 min.
• 1 h. 30 min.

Photo of the finished dish

Step by step recipe with photo

Guinea fowl meat tastes closer to game birds, and surpasses almost all types of poultry in useful properties. Guinea fowl soup is rich, very nutritious and flavorful. The easiest and most affordable option is with vegetables and noodles. Take onions and carrots as vegetables, and potatoes if you wish. And I somehow developed a tradition on the topic of soups: either vermicelli or potatoes …

The size and weight of a guinea fowl is about the same as a chicken carcass, but the meat is darker, especially near the breast. I did not come across guinea fowls in stores, I buy from private owners / farmers.

For a small portion of 1.5 liters of guinea fowl soup, about half of the bird is not enough. In my version, the guinea fowl will be divided into two soups and a breast for another dish.

Prepare the ingredients listed for the recipe.

For soup, take pieces of guinea fowl, for example here: one leg and a back, divided into two parts. Remove giblets, blood clots and excess fat. The fat of the guinea fowl can be melted and used later for cooking various dishes.

Pour the guinea fowl meat with water: if you want a richer taste of meat, then pour hot; if you want a richer taste of the broth, then pour cold water. Bring to a boil and remove the foam. Then lightly salt the broth, add the peppers and bay leaf. Simmer on a low boil, covered for about an hour.

Then strain the broth and remove the meat.

The meat will need to be removed from the bones and then returned to the finished soup.

Chop the onion into small cubes, and coarsely grate the carrots. Place the vegetables in a skillet in the skimmed broth, i.e. with floating drops of fat. Season with salt.

Onions and carrots should not become fried! It is enough for them to sweat in a fat broth until soft.

Bring the strained broth to a boil and add the prepared onions and carrots to it, reduce the heat and add a serving of noodles after ten minutes.

Cook the soup over low heat for about five minutes, i.e. until the vermicelli is ready. Return the guinea fowl meat to the finished soup.

Delicious, hearty and very nutritious guinea fowl soup with noodles is ready!

Bon appetit and be healthy!