- Pigeon - 3 can substitute other small fowls
- Onion - 1
- Carrot - 4
- Parsley - 2 sprigs
- Celery Root - 1 small
- Potato - 1 medium
- Turnip - half
- Parsley - 1 bunch
- Tomato - 1
- Salt -
- Pepper -
Clean the birds. Start cooking in 3 liters of cold water. Remove the fat after boiling and add the vegetables. Do not add the parsley at this time. Cook until the vegetables are soft. Once they are soft remove from the soup and set aside. Continue cooking until the meat is tender.
The time depends on the age of the bird. The older birds may need 4-5 hours to cook.
Also known as: Healing Soup, Broth Pigeons, Pigeon Soup
Remember: It is always better to use fresh organic ingredients when cooking! Avoid processed foods and canned fruits or vegetables. Cooking starts with a visit to a local market!Print this page