How to cook soup of quail
The soup of quail is considered to be a light dietetic dish that can be used in kids’ nutrition. With this knowledge I bought quail poultry from the farmer to cook a soup for a three-year-old kid. Evidently quails differ with their quality but mine appeared to be extremely fat, and the broth of them got such a large fat content that I did not dare to feed my kid with it. Since that time I used to buy various quails: both lean ones from the grocery store and well-fed farmer’s ones, and correspondingly I cook the soup of them in different ways. Here I am going to tell you how to cook a good dietetic soup of a very fat quail, this soup is a good stuff to feed your kid!
- Farmer’s quail – 1 trunk
- Potato – 2 mid-size pieces
- Carrot – 1 mid-size piece
- Onion – 1 piece
- Rice – 3.5 oz (100 g)
- Some salt, black powdered pepper, whole allspice, and bay leaves to your taste
The first thing you need to do is to prepare the quail trunk. The farmer’s quails are usually sold ready for cooking, so you need only to take out the inside stuff and to wash the trunk thoroughly. We start to boil all the inners, except the liver, together with the trunk; put the liver into the boiling soup 5 min before it is ready. The liver gets tender very quickly but the long cooking makes the broth muddy.
Now we do the second broth of quail. For this purpose we put the quail in the pot, pour cold water and put the pot on the gas-oven. After water boils, we are simmering the meat for 15-20 minutes.
Then we pour out the water, wash the trunk one more time, and the second time we pour 4.5 lb of cold water and put the pot on the oven, this time for cooking the soup itself. As you see, after 20-minute simmering even this second broth appears to be fat enough.
While simmering we peel and cut carrot and onion.
Peel and cut potatoes.
After 20-minute simmering we simultaneously add to the broth onions, carrots, potatoes and rice. Add some salt, pepper, bay leaves, and whole all spice – to your taste.
When it starts to boil again, we simmer the soup for 30 minutes more until rice and potatoes are ready. 5 minutes before the soup is ready we put the quail liver. We add the greens and take off from the fire.
That’s all, the soup for kids is ready! We take out and dress the quail trunk, put small slices of meat into the plate and pour the soup. Bon appetite!
- My kid likes the thick soup, but you can make it clearer and more watery by adding less potatoes and rice.
- You can dress the soup with the boiled quail eggs cut into two halves.
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