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Becsinalt Fogolyleves (Quail Soup)

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Submitted by ricky

YIELD

4 - 6 Servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

3 3
EACH EACH QUAIL *
1 15
TABLESPOON ML BUTTER, UNSALTED
1 15
TABLESPOON ML LARD
2 2
EACH EACH CARROTS
sliced
1 1
SMALL SMALL ONIONS
sliced
1 237
CUP ML GREEN PEAS
shelled
4 4
EACH EACH MUSHROOMS, BOLETUS
sliced, or other variety *
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 5
TEASPOON ML PARSLEY LEAVES
flat
1 1
PINCH PINCH SALT *
6 1.4
CUPS L STOCK
meat
¼ 59
CUP ML SOUR CREAM

Directions

Clean quail and cut into serving pieces.

Melt butter and lart in soup pot. Brown quail very rapidly for a few minutes; then add vegetables, mushrooms and ½ cup water.

Cook slowly, uncovered, until water almost disappears. By this time, quail should be quite done.

Add flour, parsley and salt; stir well. Add meat stock; bring to a boil. Cook over very low heat for a few more minutes.

Just before serving, mix in the sour cream. Serve liver dumplings or marrow dumpling in the soup.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 453g (16.0 oz)
Amount per Serving
Calories 261 46% from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 609mg 25%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 9%
Sugars g
Protein 23g
Vitamin A 115% Vitamin C 11%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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