Becsinalt fogolyleves (quail soup)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ¼ | 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 ½ 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@... / CH