Quail Soup with Potatoes and Brussels Sprouts
This dish is distinguished not only by its excellent taste but also by its high nutritional value, as quail meat is rich in nutrients. As an alternative to quail, chicken may be used: drumsticks, wings or fillet. The ingredient calculations are for a three-liter pot.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 2 / 5
Ingredients
Recipe scale: 1x
- quail eggs 500 g
- Brussels sprouts 400 g
- potato 600 g
- leek
- carrot 150 g
- salt
- pepper
Instructions
Step 1 of 9
Cut the quails along the breast into 2 parts.
Step 2 of 9
Cover with water and cook for 15 minutes after boiling.
Step 3 of 9
Slice the leek into rings (finely chop the onion).
Step 4 of 9
Peel the potatoes. Cut them into sticks or cubes.
Step 5 of 9
Grate the carrots using a medium grater.
Step 6 of 9
Add the potatoes to the broth with the quails and bring to a boil.
Step 7 of 9
Add Brussels sprouts, pepper and salt. Cook for 10–15 minutes.
Step 8 of 9
Add the carrots.
Step 9 of 9
Add the onion. Cook until the potatoes are done. Add salt if necessary.