Venison soup
Description
Venison is rightfully considered a delicacy—lean, dense, and flavorful. Of course, like any game meat, venison is tougher than beef or especially pork, but when properly prepared, you won't regret it—the rich taste and aroma of this meat will delight you! Moreover, when boiled or stewed, venison becomes tender and soft. Ideally, venison soup should be cooked over a campfire or barbecue, but a regular kitchen stove works perfectly fine—just make sure the meat is high quality and your mood is good! Venison gives the broth a characteristic dark color, so I suggest a recipe for venison soup with buckwheat. You'll practically need nothing else—just a few vegetables and some herbs, along with sour cream for serving. Everything else will be taken care of by the delicious, aromatic meat. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Place the brisket in a deep saucepan. Cover with cold water and put on the heat. As soon as the broth begins to boil, reduce the heat and skim off all the foam with a slotted spoon. Add 1 peeled onion (whole), bay leaf, and pepper to the pot. Simmer the broth, covered, over low heat until the meat is cooked.
- 2
Step 2
Peel the remaining onion and finely chop it.
- 3
Step 3
Grate the carrot on a grater.
- 4
Step 4
Heat vegetable oil in a skillet and sauté the onion until golden brown.
- 5
Step 5
Add the carrots. Stir and cook for 5-6 minutes.
- 6
Step 6
Remove the meat, onion, and spices from the broth. Slice the brisket into pieces and return it to the soup. Add diced potatoes.
- 7
Step 7
Also add buckwheat previously boiled until half-cooked and sautéed vegetables. Season with salt. Cook covered until the potatoes and buckwheat are fully done. Serve the soup hot, sprinkled with minced garlic, sour cream, and fresh herbs.