Recipe for quail first courses. Quail soup

Could there be anything tastier than quail soup? The meat of this bird is so tender and tasty that once you try this soup, you will no longer want to cook even homemade chicken. Quail meat also contains many nutrients and vitamins. Before preparing broth for soup, you need to know how to choose the right quail. The bird carcass should have a beautiful, delicate color, and the smell should be pleasant. If the bird has a bluish color or chapped skin, this may indicate that it has been lying on the counter for a long time and could well be spoiled. When buying any bird, make sure its skin is dry. This suggests that it was not frozen, but only plucked and doused with boiling water.

Ingredients

• Quail - 1 pc.
• Thin pasta - 100 g
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Dill - 0.5 bunch.

Information

Cooking time: 40 min.

Preparation time: 5 min.

Number of servings: 6 pcs.

Type of cuisine: European

Type of dish: first courses

The recipe is suitable for:
dinner.

Ingredients for the Quail Soup recipe:

Water 2.5 l Turmeric 0.25 tsp Bay leaf 3 pcs Onion 1 pc Refined sunflower oil 3 tbsp. l. Carrots 1 pc. Wheat flour 1.5 tbsp. Quail 600 g. Black peppercorns 5 pcs. Salt 1.5 tbsp. l. Chicken eggs 2 pcs.

Cooking quail soup

I present to your attention quail noodle soup. This soup is prepared quite quickly and easily if you have homemade noodles prepared in advance. The noodles can be prepared 1-2 days in advance, dried and stored in a linen bag or paper bag in a dry place. And then, at the “hour-X”, you can prepare an aromatic, tasty and nutritious quail soup in 45 minutes.

Quail cooks very quickly, so it is important not to overcook them so that they do not lose their taste. This soup should please both adults and the youngest members of your family.

Preparation of the recipe “Quail Soup”:

Step 1

For work we will need quail, salt, pepper, turmeric, bay leaf, flour, eggs, onions, carrots, sunflower oil.

Step 2

Dissolve turmeric in 1 tablespoon of water and combine with eggs. To babble.

Step 3

Stir in flour and knead into a stiff dough. Wrap it in cling film and place it in the refrigerator for 30 minutes.

Step 4

Divide the dough into 2 parts and roll each part as thin as possible.

Step 5

Cut the dough into strips 5 cm wide. Fold 3-4 strips on top of each other and cut thin noodles.

Step 6

Dry the noodles on a floured board for 2-3 hours.

Step 7

Wash the quails and place them in a pan of water. Bring to a boil, skim off the foam and add spices. Cook covered over low heat until done. This will take approximately 35 minutes.

Step 8

Meanwhile, peel the carrots and onions, cut the onions into cubes, and cut the carrots into thin strips (use a Korean carrot grater). Sauté vegetables in vegetable oil.

It is not for nothing that quail meat is considered dietary, because it has practically no cholesterol, and the broth from these birds is useful even for children, but in France they prepare quail consommé. These are different names for the same soup. However, the broth simply must be transparent, and chicken protein is used for this.

By the way, I always preserve this broth by freezing it, and cook borscht and various vegetable soups with it - the taste is very rich and velvety!

To prepare quail consommé, you need to purchase a couple of quail carcasses and clean them thoroughly - feathers or films may remain, and then rinse them in water.

Place the prepared quail carcasses in a saucepan and add salt and a few bay leaves. Pour in hot water and boil over medium heat for about 60-80 minutes, skimming off any foam that forms.

After the specified time, remove the boiled carcasses from the broth - it will turn out very fatty.

Break the egg into a cup and carefully pour only the white - you won't need the yolk in the recipe. Beat it into a foam with a fork.

Pour the whipped egg white into the broth and stir.

Place the pan over low heat and bring the broth to a boil; the whites will coagulate in the hot liquid and clear it out. Peel a couple of garlic cloves, chop them and add them to the pan.

Be sure to strain the broth through a strainer and a layer of gauze, after which it will become transparent. Cut the carrots into ribbons with a vegetable peeler and place in the hot soup for 1-2 minutes.

Pour a ladle of broth into a serving plate and place the boiled quail carcass in it. Decorate with carrot ribbons and fresh herbs. Serve the quail consommé hot.

Many have never even tried quail soup, believing that it is some kind of expensive dish, available only to royalty.

In fact, this is not at all true, and nowadays quails are sold in almost all large stores and grocery markets. Their price is affordable even for people with average incomes. The meat of these birds is very tasty and once you prepare quail soup, perhaps it will become your favorite dish, which you will cook not only on holidays. In addition, quail is very healthy and contains many unique elements that have a healing effect on the human body.

But before you start preparing any dish, you need to know some rules regarding choosing a high-quality quail carcass. First of all, it should be beautiful to look at, have a delicate color and smell nice. Under no circumstances should the carcass be bluish because this is the main sign that it has been lying around for a long time and may have partially or completely lost its taste and beneficial qualities. If the skin is dry, then this is good because it can indicate its freshness and that it has not been frozen before.

Quail soup with pasta

This is a very simple and easy-to-absorb recipe for the body, which can be recommended even for people suffering from allergies. And healthy people will love it because of its unique taste and aroma.

Cooking without frying! Fast, tasty and nutritious!

Ingredients

• one quail carcass;
• 100 grams of thin pasta;
• a couple of medium potatoes;
• one carrot;
• one onion;
• bunch of dill.

Preparation

The peculiarity of this soup is that it is prepared without frying from fresh natural vegetables.

Our wonderful quail soup is ready!

Video “Quail soup with pasta”

This video shows another recipe for quail soup with pasta.

Quick and easy soup

Some people cannot eat fried or baked quail for one reason or another, while others simply don’t really like it. But everyone will love the soup prepared according to this recipe!

Ingredients

• two quail carcasses;
• two small onions (for broth and for frying);
• one medium sized carrot;
• large potatoes or a couple of medium ones;
• salt;
• vegetable oil;
• ground black pepper;
• dill or parsley of your choice.

Preparation

Our aromatic and very healthy soup is ready. As you can see, everything is really simple.

Hunter's quail soup

Quail dishes were often prepared outdoors by hunters after shooting game. This recipe was invented by them, and we will share it with our readers.

For this recipe for quail soup, fresh forest mushrooms are more suitable, for example, porcini mushrooms, honey mushrooms, etc. But if you don’t have them, buy regular oyster mushrooms at the market - they will perfectly replace wild mushrooms. But they need to be placed before serving, having previously been fried, separately from the onions. If oyster mushrooms are overcooked, they will lose their taste.

Ingredients

• four quail carcasses;
• millet - a quarter cup;
• medium sized onion;
• small potato;
• a dozen fresh mushrooms;
• smoked lard (pork) 50 grams;
• the only spices are salt and black pepper;
• a pair of green onion stalks;
• parsley for decoration.

Preparation

Bon appetit!

• Quails - 2-3 pcs.
• Onion – 1 pc.
• Potatoes – 2-3 pcs.
• Carrots – 1 pc.
• Celery - ? small tuber
• Olive oil or butter – 2 tbsp.
• Garlic – 1 clove
• Fresh herbs - to taste
• Salt, pepper - to taste
• Water – 2 l
• Saffron optional

In the gastronomic division of edible birds, quails are classified as game. Quails were hunted in Kursk, Oryol, Tula, Tambov and Kharkov provinces. Now carcasses with a maximum weight of 140-150g can be bought in the store. Quails can be stewed, fried and grilled. If you perform a truly medical operation to remove bones from a bird’s carcass, then the quails can be stuffed, for example, with chestnuts. Poultry fillet, like chicken fillet, is added to salads and pie fillings.

And there is nothing easier than making soup from them. By finely chopping the vegetables, we get a wonderful dish - simple, but very tasty.

Quail meat is rich in B vitamins and amino acids, protein, phosphorus, potassium, and copper. Due to the successful composition of substances, quail meat is considered dietary and is endowed with medicinal properties. It is a healthier alternative to poultry meat.

The taste of quail soup should appeal to both adults and children.

Quail soup. Recipe.

1. To prepare such an easy dietary quail soup, rinse well, put in cold water and cook for 30-40 minutes over very low heat after boiling (simmer), regularly skimming off the foam and fat that has formed on the surface. You can also strain the finished broth. Or bring to a boil, drain the water, rinse the quails, add fresh hot water and cook for 30-40 minutes until soft. Salt the broth.
2. All vegetables must be washed and peeled. Cut into small cubes with a side of 0.5 cm (this cut is called Macedonian - this is the main secret of this soup).
   
3. Remove the bird, let it cool, take it apart into parts, removing bones and skin if possible.
   
4. Then successively fry the vegetables in a frying pan until golden brown - potatoes, celery, carrots, onions, garlic (chop finely and add to the soup without frying). Place all the vegetables one by one into the broth, add a few threads of saffron for color and taste (if not, do without it). Return the disassembled quails to the soup, let it boil until the vegetables are fully cooked (this will take no more than 10 minutes, since the vegetables are already fried and finely chopped).
   
5. Add herbs to taste and turn off immediately. Let it brew for 5-10 minutes, you can serve with croutons or toast according to your taste.
   

Quail soup turns out very tender and dietary. However, if you skip the operation of frying the vegetables, the taste will be less rich, although this may appeal to those who are really on a diet. This soup is good not only with quail, but also with chicken - the main condition is a good broth and finely chopped vegetables.

At home Tasty wishes you bon appetit!

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