Badger Meat Soup
Make a wonderful, hearty lunch for the whole family! Badger meat soup is hardly an everyday dish, so serving it for lunch turns the meal into a little celebration for your loved ones. It takes no special effort — it's all very simple!
zaznoba
Recipe author
Badger Meat Soup
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 %
14 g
Fats 46 %
13 g
Carbohydrates 4 %
1 g
220 kcal
GI:
100
/
0
/
0
- Rinse the meat under running water, trim off the fat, then cut it into serving-size pieces. The fat must be removed, since it can have an off smell.
- Place the meat in a pot, cover with water, and set it over the heat. When the broth comes to a boil, lower the heat slightly and carefully skim off the foam with a slotted spoon. Add salt, and once it returns to a boil, skim off the rest of the foam that's sure to appear. Skim as thoroughly as you can so the broth turns out as clear as possible — otherwise the soup will be cloudy and lose its appetizing look.
- Once the foam is removed, cover the pot, lower the heat to a bare minimum, and simmer for an hour. Taste for salt, adjust if needed, and cook for another half hour.
- Peel the garlic and onion. Slice the garlic thin and cut the onion into large half-rings. Add the onion and garlic to the soup, along with the peppercorns. Cook for another 30 minutes or so, then check the meat — it should be tender.
- Place a piece of meat in each bowl, ladle the fragrant broth over it, and sprinkle with chopped ramps (ideally — but you can swap in dill or parsley).
- Call everyone to the table, and enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Wild cherry - 35 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Badger meat - 240 kcal/100g
Similar recipes
Related and additional categories: