Ingredients
- 3 Quail
- 1 tb Butter, unsalted
- 1 tb Lard
- 2 Carrots -- sliced
- 1 Onions -- sliced
- 1 c Peas -- shelled
- 4 Mushroom caps -- sliced
- Boletus if possible
- 2 tb Flour, all-purpose
- 1 t Parlsey, flat -- chopped
- 1 pn Salt
- 6 c Stock, meat
- 1/4 c Sour cream
- 3-4 jenipher seeds
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Quail soup
Time: 30 minutes prep, 90 minutes cook
Servings: 12
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;jenipher and 1/2
- cup water.
- Cook slowly, uncovered, until water almost
- disappears. By this time, quail should be quite done.
- Add flour, parsley and salt; stir well.. Cook over very low heat for until the meat is ready. Add meat
- stock; bring to boil.
- Just before serving, mix in the sour cream. Serve
- liver dumplings or marrow dumpling in the soup.
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Summary
This is a Hungarian recipe, i do serve it especially when friends are coming, enjoying the compliments.
Reviews
August 7, 2011
this is a very good soup, i am using the same recipe, when guests are coming. Altough i did not use the instructions as in this recipe, and here seems to be a better method.I've cooked/tasted this recipe!
Comments
August 10, 2011This looks great ludit! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
