Pheasant Soup

Soup from pheasant hen meat will have more flavour.

  • Cook Time: 90 minutes
  • Yield: 4 Persons


1 pheasant (800-1000 g)
2 l water
150 g carrot
200 g kohlrabi
150 g celery root
100 g parsley root
some peppercorn
1 stalk celery
1 tablespoon Vegeta
100 ml cooking cream
1 tablespoon lemon juice
20 ml cognac
1 tablespoon chopped parsley


1. Place cleaned pheasant meat into warm water and add root vegetables, peppercorn, celery stalk and Vegeta when it boils.
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.
3. Bring the soup to the boil and stir in sour cream, lemon juice and cognac and let boil through.


Sprinkle the soup with chopped parsley and serve with croutons. Serve the meat with boiled vegetables.