Quail soup. Recipe, description of the cooking process

Quail meat is considered one of the healthiest products; it is especially in demand in dietary nutrition. It is absorbed so easily that it has no contraindications; it can be included in the diet even of those people who are not recommended to consume animal proteins. Quail soup is the most healthy dietary dish, which is also a delicacy. All members of your family, regardless of their age, will enjoy eating this first dish.

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. Set of products. which we need in the photo:

Place pre-washed quail in cold water and put on fire.
When the water boils, reduce the heat and cook for about thirty minutes.
After this time, cut the onion and send it to our broth.
Next, cut the carrots into rings and put them in the pan.
Next in line are potatoes, which, peeled and cut, follow the carrots.
We wait until the vegetables in the broth become soft.
About a few minutes before it’s ready, add the pasta into our soup.
As soon as the pasta is cooked, add the greens and let the soup steep for 5-10 minutes.

Our wonderful quail soup is ready!

How long does it take to cook quail?

Quails are different. Quails are usually slaughtered at 2 months, at which time they have tender meat and no fat. These carcasses make a very tender broth; cook for half an hour.

However, at the market you can buy carcasses of older birds, 4-5 months old. The broth from them is more “bright”, “rich”. You need to cook this bird for about 40 minutes.

Very dishonest quail farmers sell quail carcasses older than 6 months. You will have to cook them even longer and the taste of the broth will be so-so.

3 Good answer

Is it profitable to raise quails in a private home?

I don't do business. I keep quails as a hobbyist and for my loved ones as mainly because of the healthy eggs I keep English black and pearl fairy selections from GERMANY We can’t even talk about BENEFITS, the main thing is to get not benefit but benefit from fresh quail eggs for the whole family and relatives as well It’s interesting to breed quails. caring for them without much effort in a private home is not bad. who loves to keep and care for animals.

1 1 · Good answer

How to cook pasta correctly?

We put a pan of water on the fire and wait until the water boils, put the pasta in the pan and reduce the heat, add salt and wait 5 minutes, after the pasta is cooked, rinse it under a stream of cold water.

3 0 1 · Good answer

How to prepare semi-finished stuffed cabbage rolls?

If the cabbage rolls are frozen, they should be thawed a little. Place the cabbage rolls in a prepared pan with thick walls and begin preparing the sauce. Grate three carrots, cut onion into half rings and fry them in a frying pan heated with sunflower oil. Add tomatoes and simmer a little. After this, add water and your favorite spices (salt, pepper, bay leaf). Pour the prepared sauce into the pan with the cabbage rolls (the main thing is that the sauce covers all the cabbage rolls) and put it on the fire. Simmer for 40 minutes.

Source

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.

Oyster mushrooms

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

Wash the quail in cold water after processing and put it in a saucepan, fill it with one and a half liters of cold water
Bring to a boil. When the water in the saucepan boils, you need to remove the foam if it appears.
Reduce heat and cook for about half an hour.
The millet needs to be thoroughly washed and sent to cook with our quails. The millet is cooked for about twenty minutes.
We clean and dry the mushrooms, wiping them with a cloth. Cut into slices.
We clean and chop the onion.
Cut the lard into small cubes. Place it in a frying pan and melt the fat from it.
Add chopped onion and fry until it turns golden.
Add the mushrooms and fry for a couple more minutes.
Cut the potatoes smaller.
Chop the greens.
Add potatoes and mushrooms to the soup and cook over low heat for about ten minutes. The potatoes should be boiled.
Pepper and add salt.
Sprinkle with herbs and serve.
Hunter's quail soup

Bon appetit!

Quail soup for children's first feeding

Traditionally, chicken, rabbit and veal are used for children's menus. But parents often resort to small experiments, including quail in their baby’s diet. After all, as you know, its meat is the best for first feeding. Dishes from this bird begin to be given to a child at about eight months.

Meat can be cooked in a double boiler. Vegetables and all kinds of cereals are suitable as a side dish. It is necessary to smoothly transition from puree to full pieces of meat.

Quail soup for children contains only healthy products such as: carrots, onions, sorrel and potatoes. It is easy to prepare and very healthy. First you need to cut the bird into small pieces so that it cooks thoroughly for about 30 minutes. Then vegetables are added to the broth. Next, you need to cool the soup, separate the meat from the bones, chop it finely and put it in a plate. Now the dish is ready to eat.

Composition and calorie content

Quail meat is a reliable source of monounsaturated and polyunsaturated fatty acids. In addition, it is rich in essential amino acids, omega-6, zinc, chromium, iron, phosphorus and potassium. However, most of all this bird contains cobalt. This is the most dietary and healthy product with which this microelement can enter the body. 100 g of meat contains the following vitamins:

RR – 8.3 mg or 415% of the daily requirement;
riboflavin B2 – 0.26 mg or 14.5% of the daily requirement;
pyridoxine B6 – 0.6 mg or 30% of the daily value;
vitamin A – 70 mcg or 8% of daily intake;
choline B4 – 150 mg or 30% of the daily requirement.

100 g of quail meat contains the following micro- and macroelements:

phosphorus – 190 mg or 24% of the daily value;
sulfur – 167 mg or 16.5% of the daily requirement;
potassium – 257 mg or 10.3% of the daily value;
cobalt – 25 mcg or 250% of the recommended daily value;
zinc – 3.5 mg or 29% of daily intake;
chromium – 19 mcg or 38% of the daily value;
iron – 3.2 mg;
copper – 230 mcg or 23% of the daily value.

Meat is quite rich in proteins, and they are well absorbed without loading the digestive system. 100 g of quail contains the following substances:

230 kcal;
proteins – 18.2 g;
carbohydrates – 0.4 g;
fats – 17.3 g;
fireproof residue – 1 g;
water – 63.1 g.

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

We cut each quail into 6 parts - with each we will get a backbone part, a couple of legs, a breast part and a pair of wings.
If we cook from chicken legs, then we need to cut out the bones and cut the soft part into small pieces. Carcass cut into pieces
Pour water into a saucepan and put the bones in them, you can also immediately add salt, add a bay leaf, one onion and bring the broth to a boil over low heat. Quail bones are small and it only takes fifteen minutes to boil them. Don’t worry that the broth is still “liquid”; later we will make it richer with the remaining meat.
While our broth is cooking, fry the pieces of quail in a frying pan, adding vegetable oil. You need to fry over high heat until the crust is browned. There is no need to add salt so that the meat does not release juice, otherwise the crust will not work. The skin of quails is very thin, there is practically no fat in it, as a result, even those who adhere to some kind of diet should not be afraid to fry with it.
While the meat is frying, let's do the vegetables. Wash and peel the onions, potatoes and carrots. It is better to cut the onion into cubes, the carrots can be cut into strips. Cut the potatoes into cubes of about one centimeter.
When the bones are cooked, you need to remove them from the broth; the boiled onion and bay leaf are also removed and discarded.
Place the fried meat in the broth and cook for seven minutes. During cooking, the foam must be constantly removed.
Add potato cubes.
Now you need to make a fry. To do this, heat a frying pan and pour vegetable oil into it. First, fry the onion, and then add the carrots.
When the roast is ready, add it to the broth.
Add a little black pepper.
Add salt.
Continue cooking until the potatoes are ready.
We chop the greens and add them to our soup at the very end of cooking.
Turn off the heat and let our soup brew for five to ten minutes.
Ready soup

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

Conclusion

Quail meat is a healthy and affordable product. The nutritional and vitamin-mineral value of this meat allows it to be used for preparing a variety of delicious dishes, including dietary ones.

The high content of unsaturated fatty acids in quail fat is rare for animal products, which makes this meat not only tasty, but also healthy for almost everyone.

Due to the absence of allergens and good digestibility of proteins, quail meat can be used as the first complementary food for children.

In order for quail to provide only beneficial properties, its purchase must be treated with caution and be sure to check the documents confirming its quality and safety. When preparing quail dishes, you should give preference to those that retain the maximum amount of nutrients.

Quail soup with vermicelli

Wash the quail carcasses well and cut each carcass into four parts. Place the cut quails in a saucepan and cover with cold water. Place the pan on the fire.

When the broth boils, skim off the foam. Peel one onion and send it to the quails. Add some salt. Boil the quail for about half an hour.

Meanwhile, wash and peel the potatoes. Cut it into cubes and add to the soup.

Peel the remaining onion and carrots. Cut the onion into cubes, and the carrots into strips or small cubes. Fry onions and carrots in a frying pan with butter.

When the potatoes are almost ready, add the fried vegetables to the soup and boil everything together for about 5 minutes. Then add the vermicelli. Since it cooks very quickly, immediately add chopped herbs. Bring the soup to a boil and turn off immediately.

When serving, place a boiled quail egg, cut in half, on each plate.

Harm and contraindications

Quail meat does not cause any harm to the body. Moreover, there are practically no risks even for farmed poultry. Quails cannot quickly gain weight even under the influence of medications. They are not confirmed epidemics like chickens. Therefore, store-bought quail meat, even in this aspect, will be much preferable to the usual chicken.

Moderate or small consumption of quail meat is allowed even in the most stringent non-vegetarian diets. Children can be given a little ground into a paste at the age of 8 months, and included in their regular diet from the age of two.

Hunter's quail soup

gutted quails - 4 pcs.;
onion – 1 pc.;
millet - a quarter cup;
potatoes – 1 pc.;
smoked lard – 50 gr.;
fresh mushrooms – 7-8 pcs.;
salt and black pepper;
green onions and parsley.

Wash the quails and place them in a saucepan. Pour 1.5 liters of water into a saucepan and put the quails on the fire. Bring to a boil. Then remove the foam from the quails, reduce the heat and cook for 30-35 minutes.

Rinse the millet well with hot water. Make sure that the water draining from the millet is clear. Add the washed millet to the quails and cook everything together for 20 minutes.

Cut the lard into small cubes and place in a hot frying pan. Peel the onion and chop finely. When the lard is rendered, add the onion and fry for 10 minutes until golden brown. Then add the mushrooms, after washing and cutting them. Fry the mushrooms for about 2 minutes.

Peel the potatoes and cut into small cubes. Chop the greens too.

Add potatoes and mushrooms to the soup. Cook the soup for about 10 minutes. The potatoes should be well boiled during this time.

Add chopped herbs to the prepared soup and serve.

Useful tips

In order to prepare a nutritious product, and at the same time beautiful to look at, you need to use some tips. So you need to eat only fresh eggs, and you can qualify the degree of freshness of the product in the following ways:

The shelf life of quail eggs is shorter than that of chicken eggs. So the shelf life at temperatures from 0 to 15 is 2 months, at temperatures from 0 to 20 degrees – 1.5 months.
The weight of a fresh egg must be at least 15 grams; if the product is extremely light in weight, it means it has been stored for quite a long time.
The shell of a fresh egg is not shiny and feels rough to the touch; if it is smooth, then the egg cannot be boiled.
If you shake a bad egg, you can hear something rolling around inside it.
If the eggs float during cooking, it means they are definitely spoiled and it is strictly forbidden to use them. Boiled eggs can be stored for up to 2 days.
You should also not boil eggs that have just been taken out of the cold. Due to a sharp temperature change, the shell will burst and the product will deteriorate.

Quail soup recipe

To make the first dish richer in taste, it is not recommended to throw in all the ingredients at once, as some housewives who are always in a hurry do. Quail is a non-standard product that requires special treatment and proper preparation. In order for the dish, as they say, to be successful, you need to prepare a good rich broth. Washing quail carcasses. It is recommended to leave the peel on. Place them in a saucepan, add liquid and place on low heat. As soon as it boils, add salt and the whole onion. Cook the quail broth for about half an hour.

I must say, the recipe for quail soup surprises with its simplicity, but at the same time, the result is incredibly delicious in taste. Note that during the cooking process the broth will become quite rich and fatty, you can’t even tell that it was prepared from dietary and low-calorie quail meat.

At the 31st minute, you can add potato cubes to the broth. Let's cook the vegetable for about 10 minutes. Now we'll make a classic soup fry from carrots and onions. Grate the carrots, cut the onion into very small cubes and fry them in a frying pan with the addition of a spoonful of sunflower oil. As soon as the vegetables turn golden, add them to the soup.

The final touch to the quail soup recipe is spider web vermicelli. This, of course, is not a dietary product, but without it the dish will not be as satisfying and tasty. Add the vermicelli to the soup three to four minutes before turning off the heat. This will be enough time for her to get ready. After turning off the heat, do not rush to remove the soup from the heat. Add fresh herbs and cover with a lid. 15-20 minutes will be enough.

If you look at the photo of the quail soup recipe, you can’t serve it without adding half a boiled quail egg. This is optional, but such a beautiful culinary touch. It is also advisable to add more fresh green onions and parsley to the soup.

How to select and store

The main criterion for quality quail meat is freshness. The use of various medications and steroids is simply not economically profitable for the farm, so the quality of the product is approximately the same everywhere.

Externally, the carcass must be clean, without visible external stains or damage. The smell is almost imperceptible. Once pressed, the meat should quickly return to its original shape. This is an extremely important test. If the quail meat is slowly restored or remains completely dented, it means that the product is already spoiling.

Shelf life in the refrigerator is limited to 14 days. However, this time also includes the meat remaining in the store. Therefore, it is necessary to look at the expiration date. Some companies use neutral gas filling, on this basis the period is extended to 18, less often to 21 days.

Opened packaging must be stored in the refrigerator, always covered with a plate, parchment paper or foil. Long-term storage in the freezer is acceptable. However, the meat will lose somewhat in taste and appearance. Also, after defrosting, re-freezing is not allowed.

Secrets of cooking quail

The key to a delicious poultry dish is thorough washing and inspection of the carcass. If there are remnants of feathers on it, they should be removed and the carcass roasted over a fire.
If you are preparing a meat dish, it is recommended to remove the neck, wings and paws. But there is no 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 broth for soups is obtained.
We do not recommend using too “vigorous” and aromatic spices. The meat is so tender that it does not tolerate a lot of seasonings and aromatic inclusions. It will be enough to use basil, rosemary, green onions, thyme, and ground pepper.

How to cook quail meat

Quail meat is a dietary food. In itself, it is very healthy, but if you prepare it incorrectly, it can become harmful.

Before cooking, the quail's legs, wing tips and neck are trimmed. They can be used, for example, to make broth.
An essential part of preparing meat is washing it under clean running water. The carcass is washed inside and out.
It is recommended to boil the carcass for several minutes in salted water before any type of cooking. This will get rid of unwanted germs and dirt.

These are the main preparatory rules that should be followed to ensure that the meat is tasty and healthy. After these procedures, you can proceed directly to preparing the dish. You can cook quail in different ways. They can be served with sauce (garlic, wine, berry, mushroom, sour cream), but not necessarily. The French prefer stuffed quail. Chestnuts, fruits, mushrooms, cheese, vegetables, and offal are most often used as fillings. This dish does not need a side dish, but if desired, you can supplement it with buckwheat, rice or steamed vegetables.

Quail soup

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 fillets, like chicken fillets, are 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.

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.

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).

Remove the bird, let it cool, take it apart into parts, removing bones and skin if possible.

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 completely cooked (this will take no more than 10 minutes, since the vegetables are already fried and finely chopped).

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 to be very tender and dietary. However, if you skip the process of frying the vegetables, the taste will be less intense, 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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What are the benefits of quail meat?

General benefit

Quail meat is extremely beneficial for children, pregnant women and adults. It is prescribed in the diet for various diseases, recovery after operations and injuries. It is especially worth noting that quail meat does not cause allergic reactions.

Low fat content and calorie content allow this product to be classified as recommended in various diets. Easy digestibility only increases the value of quail meat, especially against the background of diseases of the digestive system.

A large amount of minerals, especially cobalt, copper, phosphorus, normalizes metabolic processes in the body, while potassium increases brain performance. The presence of essential acids makes it beneficial for cartilage and muscle tissue, which is why quail meat, rather than chicken, is prescribed to professional athletes in the process of rehabilitation after injuries.

For women

Quail meat is an excellent product for those who want to improve or maintain their figure. This is a supplier of essential substances that are found only in products of animal origin. However, it has few calories and fat. It is especially worth noting the low cholesterol content of meat.

The product is included in preventive diets against anemia; it also helps strengthen the cardiovascular system and participates in preparing the body for planned pregnancy.

For men

The presence of special fatty acids and a large amount of cobalt helps to activate the processes of restoration of cartilage tissue in the body. Therefore, it is recommended to consume quail meat for people involved in strength and contact sports, martial arts, and also during recovery from injuries.