Pheasant soup

8 servings
5 hours 30 min

First, cook the aromatic broth: Grease the pheasants with olive oil and rub with salt. Place them in a tin and fry in the oven at 200 degrees for an hour. Transfer the finished pheasants into a saucepan and pour water. Bring to a boil over medium heat, then reduce the heat to a minimum and continue to cook for another 2 hours. We disassemble pheasants for meat, and filter the broth and return it to the pan. Add celery, chopped carrots, chopped onions, squeeze garlic through the press, add rosemary, bay leaves and anise stars (optional). We put the pan on the weakest heat and continue to cook the broth for another hour and a half, after which we filter it again. Now let's go directly to cooking soup: In a pan or in a small saucepan in vegetable oil, fry cut onions, celery and carrots (in circles) until soft. It will take between 5 and 8 minutes. Add the white wine and let it simmer for a minute or two, then add the bay leaf. To keep the soup clear, boil the noodles in a separate container. Then we combine the broth with vegetables, boiled noodles and pheasant meat pieces. Add salt and black pepper to taste. Let us boil for literally a minute and pour hot soup on plates, decorated with chopped parsley. Eat with appetite!