Beaver soup
Description
Hearty and aromatic soup. Beaver tails are primarily used for making this soup. They provide a rich broth and pleasant flavor. If the tails are young, we simply remove the skin and proceed with cooking. If they are older, we first soak them thoroughly to achieve tender meat. In most cases, the tails are always soaked, so the meat becomes so tender it melts in your mouth. 1. First, clean the tail, cut it into small pieces, and soak in water with vinegar (150 milliliters) added. Leave the meat to soak for 12 hours. It's most convenient to soak the meat overnight, so you can start cooking during the day. 2. After the allotted time, drain the water from the meat, rinse it under running water, transfer it to a pot, cover with fresh water, place on the stove, and begin boiling to make the broth. Cook the meat for about 30 minutes. 3. Meanwhile, peel and wash the carrots, then cut them into small pieces. Peel the onion but leave it whole. Rinse the rice until the water runs clear. Add salt, turmeric, the whole onion, chopped carrots, and rice to the broth. Cook until everything is fully done (about 20–25 minutes). After turning off the heat, remove the whole onion and serve the soup. Serve with fresh herbs and sour cream.