Quail, Vermicelli and Potato Soup
2 servings
90 minutes
Quail soup with vermicelli and potatoes is an exquisite dish of European cuisine that combines the tenderness of quail meat, the lightness of vermicelli, and the richness of potato broth. The origins of this recipe trace back to medieval Europe, where quails were considered a delicacy of the aristocracy. Its taste is refined with light herbal notes from bay leaves and pepper. The broth is clear and aromatic, the meat is tender, and the vermicelli adds heartiness without heaviness. This soup is perfect for both family dinners and festive lunches. Serving it hot emphasizes its richness and warming effect, while a light addition of fresh herbs brings spring freshness to the classic combination.
1
Prepare the products.
2
Peel the carrot and cut it into small pieces.
- Carrot: 1 g
3
Pour water into a pot, place it on the fire, and add chopped carrots.
- Carrot: 1 g
4
Peel the onion and add it whole to the pot with carrots. Also add bay leaf and pepper.
- Onion: 1 head
- Bay leaf: 2 pieces
- Black peppercorns: 10 pieces
5
Put the quails in hot water.
- Quail: 2 g
6
Remove the foam after boiling.
7
To salt.
- Salt: 2 teaspoons
8
While the quails are boiling, peel the potatoes.
- Potato: 3 g
9
Cut into cubes or strips.
- Potato: 3 g
10
Prepare the vermicelli.
11
Add the potatoes to the pot with the quails that are already cooked.
- Potato: 3 g
12
Pour water into a separate pot, add salt, and place it on the fire.
- Salt: 2 teaspoons
13
Add the vermicelli to boiling water (it cooks separately).
- Vermicelli: 100 g
14
Drain the cooked vermicelli in a colander and rinse with cold water.
15
Place the quail in a plate, add broth, potatoes, and vermicelli.
- Quail: 2 g
- Potato: 3 g
- Vermicelli: 100 g
16
Serve the ready soup at the table.
