Becsinalt Fogolyleves

Becsinalt Fogolyleves Recipe from Hungary with Quail and Sour Cream

Region / culture: Hungary | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Becsinalt Fogolyleves, a traditional Hungarian quail soup, is a luxurious and comforting dish that showcases the rich culinary heritage of Hungary. This soup combines tender quail with a variety of vegetables and a creamy sour cream base, creating a flavorful and hearty meal. Perfect for special occasions or a cozy weekend dinner, this recipe brings a touch of elegance to the dining table.

History

The history of Becsinalt Fogolyleves dates back to the Austro-Hungarian Empire, where game birds like quail were a popular ingredient in the kitchens of the nobility and wealthy households. The dish reflects the fusion of Hungarian and Austrian culinary traditions, with its emphasis on rich flavors and hearty ingredients. Over time, it has become a beloved recipe in Hungarian cuisine, enjoyed by families and food enthusiasts alike.

Ingredients

3 quail
1 tbsp unsalted butter
1 tbsp lard
2 carrots, sliced
1 small onion, sliced
1 cup shelled peas
4 mushroom caps, sliced (preferably boletus)
2 tbsp all-purpose flour
1 tsp chopped flat parsley
1 pinch of salt
6 cups meat stock
0.25 cup sour cream

How to prepare

Clean the quail and cut it into serving pieces.
Melt the butter and lard in a soup pot.
Brown the quail very rapidly for a few minutes; then add the vegetables, mushrooms, and 0.5 cup of water.
Cook slowly uncovered until the water almost disappears.
By this time, the quail should be fully cooked.
Add the flour, parsley, and salt; stir well.
Add the meat stock and bring it to a boil.
Cook over very low heat for a few more minutes.
Just before serving, mix in the sour cream.
Serve the soup with liver dumplings or marrow dumplings.

Variations

1. Chicken or pheasant can be used in place of quail for a different flavor profile.
2. Mushroom variety can be varied according to availability and preference.
3. For a lighter version, use olive oil instead of butter and lard, and a low-fat sour cream substitute.

Cooking Tips & Tricks

1. For the best flavor, use fresh, high-quality quail.

2. Brown the quail quickly to lock in juices and ensure a tender result.

3. Slowly cook the vegetables with the quail to allow their flavors to meld together.

4. Stir the flour thoroughly to avoid lumps in the soup.

5. Add the sour cream just before serving to maintain its texture and tanginess.

Serving Suggestions

Serve Becsinalt Fogolyleves hot, accompanied by liver or marrow dumplings for a traditional touch. A side of crusty bread is also perfect for soaking up the delicious broth.

Cooking Techniques

The key techniques in this recipe include browning the quail to seal in flavors, slow-cooking the vegetables for depth of flavor, and carefully incorporating the sour cream to avoid curdling.

Ingredient Substitutions

1. Olive oil for butter and lard for a healthier fat option.

2. Greek yogurt for sour cream for a lighter, tangier finish.

3. Any seasonal mushrooms can be used in place of boletus.

Make Ahead Tips

The soup base can be prepared ahead of time and refrigerated. Reheat gently and add the sour cream just before serving to ensure the best texture and flavor.

Presentation Ideas

Serve in a deep, elegant bowl garnished with a sprig of parsley. A dollop of sour cream on top with a light sprinkle of paprika can add color and flavor.

Pairing Recommendations

A dry white wine, such as a Hungarian Tokaji or a Sauvignon Blanc, pairs beautifully with the delicate flavors of the quail and the richness of the soup.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a little extra stock if necessary. Avoid boiling to prevent the sour cream from separating.

Nutrition Information

Calories per serving

A serving of Becsinalt Fogolyleves contains approximately 300 calories, making it a relatively light yet satisfying meal option.

Carbohydrates

A serving of Becsinalt Fogolyleves contains approximately 15 grams of carbohydrates. The main sources of carbohydrates in this dish are the vegetables and flour used in the preparation.

Fats

This dish contains about 15 grams of fat per serving, primarily from the unsalted butter, lard, and sour cream. Using high-quality fats is key to achieving the rich flavor characteristic of this soup.

Proteins

Becsinalt Fogolyleves is a good source of protein, providing about 25 grams per serving. The quail is the primary source of protein in this dish, making it a satisfying and nutritious option.

Vitamins and minerals

This soup is rich in vitamins and minerals, including Vitamin A from the carrots, Vitamin C from the parsley, and various B vitamins from the quail. It also contains minerals like iron and potassium.

Alergens

This recipe contains potential allergens such as dairy (sour cream) and gluten (all-purpose flour). Individuals with dietary restrictions should take note.

Summary

Overall, Becsinalt Fogolyleves is a balanced dish that offers a good mix of proteins, fats, and carbohydrates, along with essential vitamins and minerals. It's a nutritious option that doesn't compromise on flavor.

Summary

Becsinalt Fogolyleves is a classic Hungarian dish that combines the delicate flavor of quail with the richness of sour cream and the earthiness of vegetables and mushrooms. This recipe is not only a testament to Hungary's culinary tradition but also a nutritious and satisfying meal that can be enjoyed on any occasion. With its rich history, nutritional benefits, and delicious taste, it's a dish that is sure to impress.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a cold winter day and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As soon as I came across the recipe for Becsinalt Fogolyleves, or Hungarian Beef and Potato Soup, I was instantly intrigued.

The recipe was handwritten in faded ink, a sign that it had been treasured and used many times before. The ingredients were simple yet flavorful - beef, potatoes, carrots, onions, and a special blend of spices that I had never heard of before. I knew that I had to give it a try.

I had always been drawn to Hungarian cuisine, with its rich flavors and hearty dishes. My own grandmother had taught me many traditional Hungarian recipes over the years, and I had come to appreciate the unique combination of ingredients and techniques that went into creating them.

As I read through the recipe for Becsinalt Fogolyleves, I could almost taste the savory broth and tender chunks of beef. I could imagine the warmth and comfort it would bring on a cold winter night. I knew that I had to learn how to make it.

I set out to gather all the ingredients I needed, making a trip to the local market to pick up fresh beef, potatoes, carrots, and onions. I also made sure to find the special blend of spices called for in the recipe, asking the shopkeeper for help in locating them.

Back in my kitchen, I set to work preparing the soup. I started by browning the beef in a large pot, letting it cook until it was golden and caramelized. The aroma of the meat filled the room, making my mouth water in anticipation.

Next, I added the onions and carrots, letting them soften and release their flavors. I could already tell that this soup was going to be something special, with each ingredient adding its own unique touch to the dish.

I then added the potatoes and the special blend of spices, letting them simmer together in the pot. As the soup cooked, the flavors melded together, creating a rich and complex broth that promised to be both comforting and delicious.

After letting the soup simmer for a few hours, I finally ladled it into bowls and garnished it with a sprinkle of fresh herbs. The aroma that wafted up from the steaming bowls was enough to make my stomach growl in anticipation.

As I took my first spoonful of the soup, I knew that I had succeeded. The broth was rich and flavorful, with tender chunks of beef and soft potatoes that melted in my mouth. The blend of spices added a depth of flavor that I had never experienced before, making this dish truly unique and special.

I couldn't wait to share this recipe with my own family, passing down the tradition of Hungarian cuisine to future generations. I knew that this recipe would become a staple in our household, a dish that would bring us warmth and comfort on cold winter nights.

And so, as I sat down to enjoy my bowl of Becsinalt Fogolyleves, I couldn't help but feel grateful for the culinary journey that had brought me to this moment. I knew that I would always cherish the memories and the flavors that this recipe had brought into my life, forever grateful for the gift of cooking and the joy of sharing it with others.