Pigeon soup with rice

Ingredients for 4 servings:

• 2 pigeon(s) (1 year or older), with offal
• 1 carrot(s)
• 1 parsley root(s)
• 1 small celeriac
• 1 onion(s)
• salt and pepper
• 125 g rice
• 1 tbsp butter
• 1 bunch parsley, flat

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

hearty and nutritious soup, often used for sick people in the past

Wash the pigeons, place them in a pot, and pour over 1.5 liters of cold water. Bring to a boil and simmer gently, skimming off any foam that forms with a fine sieve or slotted spoon. Peel and roughly chop the carrots, celery, and parsley root, and peel and halve the onion. Wash the rice thoroughly several times until the washing water runs clear—that is, all starch has been rinsed off. As soon as no more foam forms on the soup, add the vegetables and 1 teaspoon of salt and simmer gently for about 90 minutes. If the pigeons still had giblets, wash the heart, stomach, and kidneys and boil them for 10 minutes in a separate pot with a little water. Strain the pigeon soup through a sieve, discard the vegetables, let the pigeons cool slightly, remove the meat from the bones, and cut into small pieces. Add the rice to the broth and simmer for 20 minutes. Then add the meat and strain the broth from the heart, stomach, and kidneys into the broth. Season the soup with salt and pepper, then stir in the butter and finely chopped parsley.