Becsinalt Fogolyleves (Quail Soup) Recipe
Servings: 6
Ingredients
- 3 x Quail
- 1 Tbsp. Butter, unsalted
- 1 Tbsp. Lard
- 2 x Carrots, sliced
- 1 sm Onions, sliced
- 1 c. Peas, shelled
- 4 x Mushroom caps, sliced Boletus if possible
- 2 Tbsp. Flour, all-purpose
- 1 tsp Parlsey, flat, minced
- 1 pch Salt
- 6 c. Stock, meat
- 1/4 c. Lowfat sour cream
Directions
- Clean quail and cut into serving pcs. Heat butter and lart in soup pot. Brown quail very rapidly for a few min; then add in vegetables, mushrooms and 1/2 c. water.
- Cook slowly, uncovered, till water almost disappears. By this time, quail should be quite done.
- Add in flour, parsley and salt; stir well. Add in meat stock; bring to a boil.
- Cook over very low heat for a few more min.
- Just before serving, fold in the lowfat sour cream. Serve liver dumplings or possibly marrow dumpling in the soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 488g | |
| Recipe makes 6 servings | |
| Calories 453 | |
| Calories from Fat 257 | 57% |
| Total Fat 28.59g | 36% |
| Saturated Fat 9.61g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 927mg | 39% |
| Potassium 673mg | 19% |
| Total Carbs 6.78g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.36g | 2% |
| Protein 40.14g | 64% |
