Quail Soup

Becsinált Fogolyleves


  • 3 quail
  • 1 tablespoon butter
  • 1 tablespoon lard or bacon drippings
  • 2 carrots, sliced
  • 1 small onion, sliced
  • 1 cup shelled peas
  • 4 mushroom caps (if possible Boletus), sliced
  • 2 tablespoons flour
  • 1 teaspoon chopped flat parsley
  • Pinch of salt
  • 6 cups quail broth, or meat stock or water
  • ¼ cup sour cream


  1. Clean the quail and cut into serving pieces.
  2. In a heavy-lidded soup pot melt butter and lard. Brown the quail very rapidly for a few minutes; then add vegetables and mushrooms and ½ cup water.
  3. Cook slowly, covered, until water almost disappears. By this time, quail should be quite done.
  4. Add flour, parsley and salt; stir well. Add quail broth or meat stock or water; bring to a boil. Cook over very low heat for a few more minutes.
  5. Just before serving mix in the sour cream. Serve liver dumplings or marrow dumplings in the soup.