Quail soup with bulgur
6 servings
90 minutes
Quail soup with bulgur is a refined dish of Turkish cuisine that combines the tenderness of quail meat with the richness of Eastern spices. Its roots trace back to the traditions of Turkish villages where dishes were prepared with care for flavor and nutrition balance. The aromatic broth, cooked with bay leaves and allspice, fills the kitchen with warmth and coziness. Bulgur adds thickness and richness to the soup, while carrots and turmeric bring sunny flavor notes. The main highlight is the quail eggs served halved in each portion, adding extra softness to the dish. This soup not only warms but also restores strength; it is often made on cool evenings or after a long day when one wants to enjoy something special.
1
Add quail, bay leaf, black peppercorns, and salt to boiling water. Cook the broth.
- Quail: 1 piece
- Bay leaf: 3 pieces
- Black peppercorns: to taste
- Salt: 2 teaspoons
2
Cut the potatoes into small pieces and add them to the broth.
- Potato: 6 pieces
3
When the potatoes are half cooked, we add bulgur.
- Bulgur: 200 g
4
After 10 minutes, add carrots, turmeric, and black ground pepper.
- Carrot: 1 piece
- Turmeric: to taste
- Ground black pepper: to taste
5
When the soup is ready, we add greens.
- Fresh herbs: 1 bunch
6
We boil the quail eggs separately.
- Quail egg: 12 pieces
7
We serve a portion of soup with two eggs cut in half.
