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Becsinalt Fogolyleves Quail Soup recipe
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To make Becsinalt Fogolyleves Quail Soup you will need
Ingredients
| 3 | | Quail | | 1 | tablespoon | Butter, unsalted | | 1 | tablespoon | Lard | | 2 | | Carrots; sliced | | 1 | small | Onions; sliced | | 1 | cup | Peas; shelled | | 4 | | Mushroom caps; sliced Boletus if possible | | 2 | tablespoons | Flour, all-purpose | | 1 | teaspoon | Parlsey, flat; chopped | | 1 | pinch | Salt | | 6 | cups | Stock, meat | | 1/4 | cups | Sour cream |
Instructions
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 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. Add meat stock; bring to a boil.
Cook over very low heat for a few more minutes.
Just before serving, mix in the sour cream. Serve liver dumplings or
marrow dumpling in the soup.
Enjoy your Becsinalt Fogolyleves Quail Soup
How much is in a cup?
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Mon 14 Jul 2008
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