Becsinalt Fogolyleves (Quail Soup) Recipe

Name: Becsinalt Fogolyleves (Quail Soup)
Ingredients: 3 x Quail; 1 Tbsp. Butter, unsalted; 1 Tbsp. Lard; 2 x Carrots, sliced; 1 sm Onions, sliced; 1 c. Peas, shelled; 4 x Mushroom caps, sliced Boletus if possible; 2 Tbsp. Flour, all-purpose; 1 tsp Parlsey, flat, minced; 1 pch Salt; 6 c. Stock, meat; 1/4 c. Lowfat sour cream

by Global Cookbook

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Servings: 6

Ingredients

Cost per serving $11.28 view details

3 x Quail
1 Tbsp. Butter, unsalted
1 Tbsp. Lard
2 x Carrots, sliced
1 sm Onions, sliced
1 c. Peas, shelled
4 x Mushroom caps, sliced Boletus if possible
2 Tbsp. Flour, all-purpose
1 tsp Parlsey, flat, minced
1 pch Salt
6 c. Stock, meat
1/4 c. Lowfat sour cream

Directions

Clean quail and cut into serving pcs. Heat butter and lart in soup pot. Brown quail very rapidly for a few min; then add in vegetables, mushrooms and 1/2 c. water.
Cook slowly, uncovered, till water almost disappears. By this time, quail should be quite done.
Add in flour, parsley and salt; stir well. Add in meat stock; bring to a boil.
Cook over very low heat for a few more min.
Just before serving, fold in the lowfat sour cream. Serve liver dumplings or possibly marrow dumpling in the soup.

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Amount Per Serving	%DV
Serving Size 488g
Recipe makes 6 servings
Calories 453
Calories from Fat 257	57%
Total Fat 28.59g	36%
Saturated Fat 9.61g	38%
Trans Fat 0.0g
Cholesterol 151mg	50%
Sodium 927mg	39%
Potassium 673mg	19%
Total Carbs 6.78g	2%
Dietary Fiber 1.3g	4%
Sugars 2.36g	2%
Protein 40.14g	64%

Becsinalt Fogolyleves (Quail Soup) Recipe

Ingredients