Quail soup
Description
A hearty first course. If your family and your little one enjoy thick soups, add rice and potatoes according to the recipe. Alternatively, you can prepare a clear broth and place 1 boiled quail egg, halved lengthwise, into each serving. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the ingredients for the soup.
- 2
Step 2
Quail carcasses are sold already cleaned, like chicken. Remove the innards, rinse them and the quail thoroughly.
- 3
Step 3
Make the first broth: place the quails in a pot, cover with cold water, bring to a boil, then simmer gently for 15–20 minutes.
- 4
Step 4
Prepare the second broth: drain the water, wash the quail carcass again, place it in a clean pot, add the giblets (except the liver), pour in 2 liters of cold water, bring to a boil, then simmer gently for 20 minutes.
- 5
Step 5
Peel and chop the carrots and onions.
- 6
Step 6
Peel and slice the potatoes.
- 7
Step 7
After 20 minutes, add onion, carrots, potatoes, and rice to the broth. Add salt, pepper, bay leaf, and allspice to taste.
- 8
Step 8
Bring the soup to a boil again and cook for 30 minutes, until the rice and potatoes are done. Five minutes before the soup is ready, add the liver. Add the chopped herbs, stir, and remove from heat.
- 9
Step 9
This is how you can serve the soup for children. First, separate the meat from the bones, chop it, and return it to the soup.