Buy all ingredients right below the recipe
INGREDIENTS
- 1 whole guinea fowl
- 30 dkg carrot
- 20 dkg kohlrabi
- 20 dkg parsley root
- 10 dkg onion
- 20 dkg celery
- 5 dkg button mushroom
- 1 tomato
- 1 bell pepper
- 1 bunch fresh parsley
- 10 dkg green peas
- Salt
- Pepper
- 20 dkg snail pasta
IF YOU'D PREPARE IT DIFFERENTLY
- Chicken meat
- Turkey meat
- Pork
- Beef
PREPARATION
- 1Cut the guinea fowl into pieces, separating the thighs, breasts, and bony parts.
- 2Place it in a large soup pot and cover with water.
- 3Bring to a boil and skim off the foam.
- 4Meanwhile, clean the vegetables and cut them into larger pieces. You don't even need to peel the onion, it gives the soup a nicer color.
- 5After the soup has been simmering for a good half an hour, add the vegetables and salt, then add about 10-15 peppercorns.
- 6Simmer gently over low heat until the meat is tender.
- 7Cook the pasta in plenty of salted water, then drain it.
- 8Strain the soup, separate the meat and vegetables, then serve with the pasta, freshly chopped green parsley, and if available, some pea shoots, vegetables, and meat.
Tip
Can also be prepared with other poultry, beef, or pork.
As a soup garnish, you can add any pasta, liver, or meat dumplings.
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!