83 Fresh pea and pigeon soup*

Sup iz svezhago gorokha i golubej

Preparation info

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Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

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Prepare a soup from fresh peas, which must be shelled and cooked in salted boiling water. Cook the pigeons separately in meat bouillon with a bunch of parsley and marjoram. Place fried slices of white bread, the peas, and the pigeons in the soup tureen, pour on the strained bouillon, and sprinkle with a little nutmeg.

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