Grandma's pigeon soup

Ingredients for 4 servings:

• 3 pigeon(s)
• 1 ½ liters of water
• 3 tsp salt
• 2 bay leaves
• 12 peppercorns
• 1 large onion(s)
• 5 carrots
• 2 bags of rice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Place the whole pigeons, without giblets, in a large pot with water and salt. Now prepare the accompaniments. To do this, chop the onions very roughly and add them. Peel the carrots, cut them into slightly thicker slices and add them. Add the bay leaves and peppercorns. Stir everything together and cook for about 40 minutes, stirring occasionally. At the same time, put the boil-in-the-bag rice on the pan. This usually needs to cook for about 20 minutes. After the cooking time, remove the pigeons and carefully remove any remaining meat. We use quite small pieces, as the flavor is too strong on a spoon, unlike chicken. Strain the soup through a sieve and remove any unnecessary ingredients. Then drain the rice and add it from the bags directly to the strained soup. Add the meat, stir, and serve hot, preferably in bowls.