Becsinalt Fogolyleves (Quail Soup)
Yield
4 - 6 ServingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
quail
|
* |
| 1 | tablespoon |
butter, unsalted
|
|
| 1 | tablespoon |
lard
|
|
| 2 | each |
carrots
sliced |
|
| 1 | small |
onions
sliced |
|
| 1 | cup |
green peas
shelled |
|
| 4 | each |
mushrooms, boletus
sliced, or other variety |
* |
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
parsley leaves
flat |
|
| 1 | pinch |
salt
|
*
|
| 6 | cups |
stock
meat |
|
| ¼ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
quail
|
* |
| 15 | ml |
butter, unsalted
|
|
| 15 | ml |
lard
|
|
| 2 | each |
carrots
sliced |
|
| 1 | small |
onions
sliced |
|
| 237 | ml |
green peas
shelled |
|
| 4 | each |
mushrooms, boletus
sliced, or other variety |
* |
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
parsley leaves
flat |
|
| 1 | pinch |
salt
|
*
|
| 1.4 | l |
stock
meat |
|
| 59 | 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.
