Becsinalt fogolyleves (quail soup)
- Main Ingredient: Poultry Game
- Course: Various soups and stews
- Cuisine: Hungarian
- Yield:
Becsinalt fogolyleves (quail soup) ingredients
- 3 Quail
- 1 T butter, unsalted
- 1 T Lard
- 2 Carrots, sliced
- 1 small Onions, sliced
- 1 c Peas, shelled
- 4 Mushroom caps, sliced
- - Boletus if possible
- 2 T flour, all-purpose
- 1 t Parlsey, flat, chopped
- 1 pn Salt
- 6 c Stock, meat
- 1⁄4 c Sour cream
Cooking Becsinalt fogolyleves (quail soup)
1. Clean quail and cut into serving pieces.
2. Melt butter and lart in soup pot. Browni quail very rapidly for a few minutes; then add vegetables, mushrooms and ½ cup water.
3. Cook slowly, uncovered, until water almost disappears.
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