Becsinalt Fogolyleves (quail Soup) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3: Quail,
1 tbsp: Butter, unsalted
1 tbsp: Lard,
2: Carrots, sliced
1 small: Onions, sliced
1 cup: Peas, shelled
4: Mushroom caps, sliced Boletus if possible
2 tbsp: Flour, all-purpose
1 tsp: Parlsey, flat, chopped
1 pinch: Salt,
6 cup: Stock, meat
1/4 cup: Sour cream,
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 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.
MM and upload by DonW1948@aol.com / CH
Source from luhu.jp
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.
MM and upload by DonW1948@aol.com / CH
Source from luhu.jp