Becsinalt Fogolyleves

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Quail Soup



  1. Clean quail and cut into serving pieces.
  2. Melt butter and lart in soup pot.
  3. Brown quail very rapidly for a few minutes; then add vegetables mushrooms and ½ cup water.
  4. Cook slowly uncovered until water almost disappears.
  5. By this time quail should be quite done.
  6. Add flour parsley and salt; stir well.
  7. Add meat stock; bring to a boil.
  8. Cook over very low heat for a few more minutes.
  9. Just before serving mix in the sour cream.
  10. Serve liver dumplings or marrow dumpling in the soup.