Pheasant soup

First we cook a fragrant broth:

Lubricate the pheasants with olive oil and rub with salt. We put them in a mold and fry them in the oven at 200 degrees for an hour.

Put the finished pheasants in a saucepan and pour water. Bring to a boil over medium heat, then reduce the heat to a minimum and continue to cook for another 2 hours.

We disassemble the pheasants for meat, and filter the broth and return it to the pan.
Add celery, sliced carrot, chopped onion, squeeze garlic through a press, add rosemary, bay leaf and anise stars (optional). We put the pan on the weakest fire and continue to cook the broth for another hour and a half, after which we filter it again.

Now we go directly to cooking soup:

In a frying pan or in a small saucepan in vegetable oil, fry the chopped onions, celery and carrots (in circles) until soft. It will take from 5 to 8 minutes. Add the white wine and let it boil for a minute or two, then add the bay leaf.

To keep the soup transparent, boil the noodles in a separate container. Next, combine the broth with vegetables, boiled noodles and pieces of pheasant meat. Add salt and black pepper to taste. Let it boil for just a minute and pour the hot soup on plates, garnished with chopped parsley.

Eat with appetite!