Imagine a steaming bowl of rich, aromatic soup that tells a story of Hungarian countryside cooking, where every spoonful transports you to a cozy kitchen filled with generations of culinary wisdom. Bécsinált Fogolyleves isn't just a soup - it's a time-honored recipe that captures the essence of traditional Hungarian comfort food, transforming humble quail into a luxurious, flavor-packed experience that will warm your soul and tantalize your taste buds.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Hungarian
Serves: 4 servings
Ingredients
- 2 quails, cleaned
- 1 onion, chopped
- 2 carrots, sliced
- 2 potatoes, diced
- 4 cups water or chicken broth
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Clean the quails thoroughly, removing any remaining feathers and internal organs. Pat dry with paper towels and season with salt and pepper.
- Heat a large soup pot over medium heat. Add a small amount of oil or butter and sauté the chopped onions until they become translucent and slightly golden.
- Add minced garlic to the onions and cook for an additional 30 seconds, being careful not to burn the garlic.
- Carefully place the seasoned quails into the pot and brown them on all sides to develop a rich flavor, approximately 3-4 minutes per side.
- Sprinkle paprika over the quails and onions, stirring to distribute the spice evenly and release its aromatic qualities.
- Pour in the water or chicken broth, ensuring the quails are mostly submerged. Bring the liquid to a gentle boil, then reduce heat to a simmer.
- Add sliced carrots and diced potatoes to the pot. Cover and let simmer for approximately 1 hour, or until the quail meat is tender and falls easily from the bone.
- Carefully remove the quails from the soup and let them cool slightly. Separate the meat from the bones, shredding or cutting into bite-sized pieces.
- Return the quail meat to the soup and adjust seasoning with additional salt and pepper to taste.
- Ladle the hot soup into serving bowls and garnish generously with fresh chopped dill.
- Serve immediately, preferably with crusty bread or traditional Hungarian accompaniments.
Tips
- Choose fresh, high-quality quails for the most authentic flavor and tender meat.
- Don't rush the browning process - taking time to develop a golden color on the quails and onions builds deep, complex flavors.
- Use homemade chicken broth if possible for an even richer taste profile.
- Be careful not to overcook the quails; they should be tender and easily fall off the bone.
- Fresh dill is crucial - it adds a bright, herbaceous note that elevates the entire dish.
- If you can't find quail, you can substitute with small game birds or even chicken for a similar effect.
- Serve immediately to enjoy the soup at its peak temperature and flavor.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 20g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 65mg
