Quail Soup

Name: Quail Soup (Becsinált Fogolyleves)
Yield: 6 servings
Cuisine: Hungary
Ingredients: 1 teaspoon chopped flat parsley; Pinch of salt; 4 mushroom caps (if possible Boletus), sliced; 2 tablespoons flour; 1 small onion, sliced; 1 cup shelled peas; 1 tablespoon lard or bacon drippings; 2 carrots, sliced; 1 tablespoon butter; 1 tablespoon lard or bacon drippings; 3 quail; 6 cups quail broth, or meat stock or water; 6 cups quail broth, or meat stock or water; ¼ cup sour cream; 6 cups quail broth, or meat stock or water

Becsinált Fogolyleves

Preparation info

6
servings

Difficulty
Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

3 quail
1 tablespoon butter
1 tablespoon lard

Europe
Hungary
Eastern Europe
Soup

Method

Clean the quail and cut into serving pieces.
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.
Cook slowly, covered, until water almost disappears. By this time,