Quail shurpa
Description
Perfect for lunch. Here is a simple recipe for quail shurpa. It's best to cook it outdoors. If you have a cauldron (kazan), that's great! Soup cooked in a kazan is especially delicious and hearty. Before starting, prepare the quail carcasses by cleaning and thoroughly rinsing them with water. Have a wonderful day! Serve the soup hot.
Instructions
- 1
Step 1
Place the prepared quail carcasses into cold water, bring to a boil, then drain the water, rinse the birds, put them into a cauldron, add fresh water, and simmer until cooked, skimming off the foam.
- 2
Step 2
After 15 minutes, add the chopped onion and carrot, sliced into rings. Let them simmer for 7-8 minutes.
- 3
Step 3
Now add diced bell pepper and tomatoes. Season the soup with salt and pepper, and throw in a bay leaf.
- 4
Step 4
When the quail is almost ready, add a handful of millet or noodles (your choice). Remove the finished soup from the heat and let it steep for 10 minutes. Serve sprinkled with chopped herbs.