Summary

Ingredients

• 2 pigeon (s)
• 2 liters cold water
• a bit salt
• 1 parsley root (s), finely chopped
• some soup greens, cut into small pieces

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Instructions

1. Place the pigeons in a saucepan with cold salted water, bring to a boil and cook until soft over low heat. Now remove the pigeons, loosen the meat from the bones and cut into small pieces.
2. Bring the broth back to the boil and add the parsley root and the soup greens and cook over low heat.
3. Now pour the broth through a sieve, add the meat and season with salt.