Quail soup is easy to cook and low-calorie recipe. The meat of this small bird is considered to be more dietary and nutritious than the meat of rabbit and chicken. And the inimitable aroma and subtle flavor are the calling card of quail dishes. Try it yourself – a simple recipe for quail soup will help you make sure of it. A minimum of ingredients will allow you to fully enjoy the unforgettable flavor of quail. Feel like a gourmet!
Knife Kitchen Equipment You’ll Need
- Wooden or plastic board.
- Frying pan
Nutrition Facts for 100 g.
|Prep Time||15 min.|
|Cooking Time||35 min.|
- Quail (if you don’t have one large chicken ham or breast) – 2 pcs.
- Carrots (medium) – 1 pc
- Potatoes 3 pcs
- One onion
- Half a bell pepper
- Salt (to taste)
- Rice 2 tablespoons.
- Vegetable oil (for frying)
- Black pepper (freshly ground; to taste; do not add for children)
- Bay leaf 1 pc
- Rosemary to taste
- Water (approximately) – 1,5 liters
- Greens (dill and parsley)
How to Make Quail Soup
Step 1. Cut the quail as for roasting. Cut lengthwise, rinse. I removed the skin, but it is not necessary.
Step 2. Put to boil.
Step 3. Peel and chop potatoes, throw them to the quail, add rice. After ten minutes remove foam
Step 4. Separately chop or grate carrots, chop, onion, half of the bell pepper.
Step 5. All together fry in olive oil. Add to the soup and let it simmer for about 10 minutes. Salt, pepper, add rosemary, bay leaf, ground black pepper.
Step 6. Chop greens. I have dill and parsley.
Step 7. Let it simmer for about five minutes. Serve hot. Cut quail pieces separately and serve with vegetable broth. Bon appetit!
Versatility and Adaptability
You can substitute quail with chicken, add your favorite herbs. The soup can be cooked for a child also. You may add less spices. You can serve fresh vegetable salad as an additional meal for the main course.
Storing Leftovers and Food Pairings
Quail soup should be stored in the fridge for a couple of days. You can eat it with in this period.
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