Becsinalt Fogolyleves (Quail Soup) Recipe Recipe

Name: Becsinalt Fogolyleves (Quail Soup) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Clean quail and cut into serving pcs.
2
Heat butter and lart in soup pot.
3
Brown quail very rapidly for a few min; then add in vegetables, mushrooms and 1/2 c. water.
4
Cook slowly, uncovered, till water almost disappears.
5
By this time, quail should be quite done.
6
Add in flour, parsley and salt; stir well.
7
Add in meat stock; bring to a boil.
8
Cook over very low heat for a few more min.
9
Just before serving, fold in the lowfat sour cream.
10
Serve liver dumplings or possibly marrow dumpling in the soup.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 x Quail, 1 Tbsp. Butter, unsalted, 1 Tbsp. Lard, 2 x Carrots, sliced, and more.

Yes, Becsinalt Fogolyleves (Quail Soup) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Becsinalt Fogolyleves (Quail Soup) Recipe

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