Partridge soup with dill croutons (pressure cooker Polaris 0205 AD)

Category: First meal
Partridge soup with dill croutons (pressure cooker Polaris 0205 AD)

Ingredients

For soup:
partridge carcass 1 PC.
bulb onions 1 PC.
medium carrots 1 PC.
potatoes 3-4 pcs.
fried porcini mushrooms 150 gr.
butter 50 gr.
greens bunch
salt, pepper, bay leaf taste
For croutons
egg 1 PC
salt 1/2 tsp
milk 1 tbsp. the spoon
melted butter 2.5 tbsp. l.
flour 25 gr.
baking powder on the tip of a knife
spicy herbs (dill or basil) 2 tbsp. l.

Cooking method

  • Everything is very simple.
  • Put the prepared partridge carcass in a CB saucepan (or just in a saucepan if you don't have CB), fill it with water so that it covers the carcass and cook the broth until tender. In my SV this is a 20 min SOUP program. Be careful. The partridge is still not a chicken, but a wild bird and, depending on age, can cook for a long time. Although in modern conditions this bird rarely manages to live to old age. This time I came across a young and fat one, so there were no problems.
  • Partridge soup with dill croutons (pressure cooker Polaris 0205 AD)
  • Meanwhile, we are preparing all the ingredients for the soup. Finely chop the onion and fry in butter with mushrooms until golden brown (DO NOT overcooking !!!!!!!). Three carrots on a grater. Cut the potatoes into cubes.
  • Partridge soup with dill croutons (pressure cooker Polaris 0205 AD) Partridge soup with dill croutons (pressure cooker Polaris 0205 AD)
  • At the end of the program, we check the carcass for readiness. We extract, disassemble into portioned pieces. We put CB in a saucepan, add potatoes, carrots, onions, mushrooms, spices, salt and turn on the soup program for 15 minutes.
  • Meanwhile, we are preparing croutons. Well, this is really not really croutons, but something in between breads and chips. But delicious.
  • Partridge soup with dill croutons (pressure cooker Polaris 0205 AD)
  • Partridge soup with dill croutons (pressure cooker Polaris 0205 AD)
  • Partridge soup with dill croutons (pressure cooker Polaris 0205 AD)
  • Separate the white from the yolk. Beat the protein well. Beat the yolk with milk and salt until froth and add the melted butter. Stir in flour and baking powder. Inject protein carefully. Chop the herbs and gently stir into the dough. Pour onto a sheet covered with baking parchment. Bake for 15-20 minutes. Allow to cool. Cut the finished layer into diamonds. Delicious with any potato or mashed soup.
  • Check what we have with the soup and if the program is over, add chopped herbs, check for salt and pepper and let it boil for 1 minute. in manual mode .. Pour soup into a plate, fill with diamonds and voila !!!! Dinner is served!

The dish is designed for

3 l.

Time for preparing:

1 hour

Cooking program:

pressure cooker, oven

National cuisine

Russian-French

Note

A dish for lovers of potato soups and game. The croutons are delicious on their own and can be cooked with any toppings, hotter or neutral - it doesn't matter. The main thing is to resist and not gobble them up without soup, and to drive home them.

Vei
Oh, how delicious! Although I do not have a partridge (and is unlikely to be expected)))) I will definitely bookmark it! with chicken, too, is it possible?
And the bread is just wonderful!
Thank you!
tuskarora
Of course it is possible with chicken and any bird. Game just has a richer flavor. By the way, for an amateur. And the croutons are really dumb! Enjoy cooking!
Valeria 12
Quote: tuskarora

At the end of the program, we check the carcass for readiness. We extract, disassemble into portioned pieces.
And what, it will be cut into portions? I (I cooked according to a different recipe) after stewing on a gas stove for 10 minutes could not, it just fell apart and the bones separated from the meat.
Thanks for your recipe, I'll try it according to yours
tuskarora
Well, the concept of a portioned piece is rather arbitrary. Some of my bones fell off the carcass too - well, that's okay. Throw them out and that's it.In principle, since the bird is not very large, I separate the legs, the breast with the wings and then cut it in half along the "keel". And I remove the meat from the ridge in pieces, and throw out the bones. Like this.

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