This is a print preview of "Becsinalt Fogolyleves (Quail Soup)" recipe.

Becsinalt Fogolyleves (Quail Soup) Recipe
by Global Cookbook

Becsinalt Fogolyleves (Quail Soup)
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  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

  1. 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.
  2. Cook slowly, uncovered, till water almost disappears. By this time, quail should be quite done.
  3. Add in flour, parsley and salt; stir well. Add in meat stock; bring to a boil.
  4. Cook over very low heat for a few more min.
  5. Just before serving, fold in the lowfat sour cream. Serve liver dumplings or possibly marrow dumpling in the soup.