Preparation
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1.
Place cleaned pheasant meat into warm water and add root vegetables, peppercorn, celery stalk and Vegeta when it boils.
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2.
Cook covered over low heat for about 1 – 1.5 hours until the meat is tender. Take out the meat and drain the soup.
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3.
Bring the soup to the boil and stir in sour cream, lemon juice and cognac and let boil through.
Serving
Sprinkle the soup with chopped parsley and serve with croutons. Serve the meat with boiled vegetables.
Advice
Soup from pheasant hen meat will have more flavour.
