Badger meat soup

We wash the meat under running water, cut off the fat, then chop it into portions. Fat must be removed necessarily, as it can have an unpleasant smell.

We put the pieces of meat in a saucepan, fill it with water, send it to the fire. When the broth boils, turn down the heat a little and carefully remove the foam with a slotted spoon. Then add salt to the broth and after re-boiling, remove the remaining foam, which will undoubtedly appear. The foam should be cleaned as carefully as possible so that in the end the broth turns out to be transparent to the maximum. Otherwise, the soup will turn cloudy and lose its appetizing appearance.

After the foam is removed, close the pan with a lid, turn down the heat to the very minimum and cook for an hour. We try for salt. If necessary, add to taste and cook for another half hour.

Garlic and onion are cleaned. Garlic is cut into plates, onions are cut into large half-rings. Add chopped onion and garlic to the soup, as well as peppers. Cook for another 30 minutes, after which we try the meat - it should become soft.

We lay out a piece of meat in a broth bowl, pour fragrant broth and sprinkle with chopped wild cherry (this is ideal, but you can replace wild cherry with dill or parsley).

Rather call everyone to the table and enjoy your appetite!