Pigeon Broth Great-grandmother`s Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 pigeon (s)
- 2 liters cold water
- a bit salt
- 1 parsley root (s), finely chopped
- some soup greens, cut into small pieces
Print Recipe
Pin Recipe Instructions
- Place the pigeons in a saucepan with cold salted water, bring to a boil and cook until soft over low heat. Now take out the pigeons, loosen the meat from the bones and cut into small pieces.
- Bring the broth back to the boil and add the parsley root and the soup greens and cook over low heat.
- Now pour the broth through a sieve, add the meat and season with salt.
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