Grouse soup

1. Wash the grouse carcass, dry it and cut it into portions.
2. Peel the onion and finely chop it, pass it in a preheated frying pan in vegetable oil. Grate the carrots on a coarse grater and add it to the onion. Vegetables do not need to be fried much, onions should become a little transparent, and carrots should be soft.
3. In a saucepan, fry a little for grouse, do not overcook, otherwise the broth will be ugly and bitter. We shift the grouse into a saucepan. We spread the vegetables, pour water and put it to cook. Salt and pepper to taste.
4. After boiling, cook for another 20 minutes, then add the vermicelli to the soup, mix and cook until ready.
5. Pour the soup into a plate, sprinkle with herbs and serve to the table.