Quail, like chicken, refers to dietary types of meat. However, quail on our table is much less common than chicken breasts. If it is already possible to cook the meat of these birds, then we advise you not to neglect the recipe for quail soup. According to experienced hostesses, the broth from this bird turns out to be rich, surprisingly tasty and incredibly aromatic. You can’t even say that it was prepared from a small carcass weighing no more than 300 grams.
Essential List of Ingredients
For cooking you will need:
- 2 liters of water;
- 2 quail carcasses;
- 360 g of potatoes;
- bulb;
- carrot;
- quail egg;
- spider line noodles - 120 g;
- salt;
- parsley;
- ground pepper;
- feathers of green onions.
Recipe for quail soup
To make the first dish more saturated in taste, it is not recommended to throw all the ingredients at once, as some forever hurrying housewives do. Quail - a non-standard product that requires special treatment and proper preparation. In order for the dish, as they say, to succeed, it is necessary to prepare a good rich broth. My carcasses of quail. The peel is recommended to leave. We put them in a pan, pour in the liquid and put on a small fire. As soon as it boils, put the whole salt and onion. Cook quail broth for about half an hour.
I must say, the recipe for quail soup is surprising in its simplicity, but at the same time, an incredibly delicious result. Note that during cooking the broth will become quite rich and fat, you can’t even say that it was prepared from diet and low-calorie quail meat.
At the 31st minute, you can add potato cubes to the broth. We cook the vegetable for about 10 minutes. Now we’ll make a classic soup roast of carrots and onions. Let us rub the carrots, chop the onions in a very small cube and fry them in a pan with the addition of a spoonful of sunflower oil. As soon as the vegetables turn golden, send them to the soup.
The final touch in the quail soup recipe is the spider line vermicelli. This, of course, is not a dietary product, but without it the dish will not be so hearty and tasty. Vermicelli sent to the soup three to four minutes before turning off the fire. This time will be enough for her to prepare. Turn off the fire, do not rush to remove the soup from the fire. Add fresh herbs, cover. 15-20 minutes will be enough.
If you look at the photo of the recipe for quail soup, then serving can not do without adding half of the boiled quail egg. This is not a must, but such a beautiful culinary touch. Also, it is advisable to put more fresh green onions and parsley in the soup.
The benefits of quail meat
A broth made from quail carcass is not just a tasty diet dish. It is also a real storehouse of vitamins and minerals. Quail meat contains a huge amount of phosphorus, calcium and magnesium. They are necessary for our body for the normal functioning of the bone and muscle system.
In addition, the recipe for quail soup is worth writing down for those who have had surgery. In the postoperative period, it will be the perfect lunch. The product will help in the restoration of the heart muscle, gastrointestinal tract, and musculoskeletal system.
Secrets of cooking quail
- The key to a delicious poultry dish is a thorough washing and inspection of the carcass. If there are remnants of feathers on it, then they should be removed, and the carcass should be burned over the fire.
- If a meat dish is being prepared, it is recommended to remove the neck, wings and paws. But you do not need to throw them away. It is thanks to these parts of the quail carcass that such a tasty and rich, fatty and at the same time dietary soup broth is obtained.
- We do not recommend using too "vigorous" and aromatic spices. The meat is so tender that it does not tolerate many seasonings and aromatic inclusions. It will be enough to use basil, rosemary, green onions, thyme, ground pepper.