PREPARATION
For broth, add water, a tablespoon of salt and the
grouse or chicken to a stockpot and bring to a boil.
Reduce to a low simmer for 30 minutes. Remove birds
and cut off the breast meat and set aside. Return the
rest of the birds to the pot and continue to cook for
another 30 minutes. Pull the birds out again and strip
off all the remaining meat. Set aside all the meat in a
container and return the bones to the pot. Cook for
1 hour. Add the remaining broth ingredients and
bring to a gentle simmer for 1 hour. Place a sieve over
another large pot and strain the broth through.
In another pot, submerge the rye berries in water.
Add a healthy pinch of salt and boil until tender. Put
the original empty stock pot over medium-high heat
and add the butter and the sliced onion. Sauté until
translucent. Add the broth back to this pot and add the
sliced carrots. Add the peas and the reserved meat and
cook for 5 minutes over medium heat. Add the smoked
salt. Drain the rye berries and divide them among indi-vidual
Preparation:
Scandinavian Grouse Soup {OR CHICKEN SOUP} Serves 8
BROTH INGREDIENTS
2 whole grouse or pheasants, or 1 large chicken
3 quarts water
1 Tbsp Salt
12-15 juniper berries, crushed
12-15 allspice berries, crushed
1-inch piece of ginger, chopped
1 Tbsp dried lovage (or parsley)
1 medium yellow onion, chopped
2 carrots, peeled and chopped
½-ounce dried porcini mushrooms
½-ounce other dried mushrooms
SOUP INGREDIENTS
1 cup rye berries or pearl barley
1 medium yellow onion, halved and sliced thin
2 Tbsp butter
1 large carrot, peeled and sliced into thin discs
1 cup fresh or frozen peas
1-2 tsp smoked salt
In large pot, add oil and sauté the onions and carrots. Add sirloin strips and sear until meat is cooked through. Add
salt, pepper and stock. Simmer on low-medium heat for 10 minutes. Serve in bowls garnished with the fried noodles.
Fried noodle preparation:
Mix flour and water until dough forms. Let it rest for 15 minutes. Separate the dough into three pieces and roll each
out to a thin sheet. Cut the sheets into 3-inch strips. Add enough canola oil to a large frying pan or fryer so that noo-dles
are coated. Heat oil over medium-high heat and fry the pieces until golden brown.
GARNISH INGREDIENTS
1-2 radishes, sliced thin
2-3 Tbsp parsley, chopped
62
WBM january 2021
bowls. Ladle the soup over the grain. Garnish
with paper-thin slices of radish and chopped parsley.