Becsinalt Fogolyleves (Quail Soup)
Submitted by ricky
Becsinált Fogolyleves is a traditional Hungarian quail soup simmered with boletus mushrooms, carrots, peas, and a swirl of sour cream. Hearty, earthy, and ready in 45 minutes.
YIELD
4 - 6 ServingsPREP
20 minCOOK
25 minREADY
45 minStraight from the Hungarian kitchen, this quail soup is the kind of bowl that warms you from the inside out.
Browned quail pieces simmer alongside earthy boletus mushrooms, sweet carrots, and tender green peas in a rich meat stock.
A spoonful of sour cream stirred in at the end gives the broth a silky, slightly tangy finish that pulls every flavor together.
Serve it with traditional liver dumplings or marrow dumplings floating right in the bowl for a truly authentic experience.
Kitchen Tips
- Brown the quail quickly over high heat to lock in flavor without overcooking the delicate meat.
- If you can’t find boletus mushrooms, cremini or porcini make a fine substitute.
- Stir in the sour cream off the heat to prevent it from curdling in the hot broth.
- The soup thickens as it sits, so add a splash of stock when reheating leftovers.
Ingredients
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.
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