A hot and essential guinea fowl soup is an ideal proposition for a cold winter day.
Long-cooked, full of fresh herbs and spices, combined with ravioli stuffed with goat cheese and guinea fowl, with the addition of roasted parsley – it’s a perfect composition!
Guinea fowl soup is an Old Polish dish which used to be served at the court of King Zygmunt August Poniatowski.
The guinea fowl stock is considered to be one of the most valuable stocks due to its higher taste and nutritional value. The taste of guinea fowl meat is delicate and easy to digest but it requires long cooking, which contributes to the golden color of the stock.
You are warmly welcome!