Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Salt | 1 tsp (6g) | 0 |
| Quail | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Quail
- 1 tb Butter unsalted
- 1 tb Lard
- 2 Carrots; sliced
- 1 sm Onions; sliced
- 1 c Peas; shelled
- 4 Mushroom caps; sliced - Boletus if possible
- 2 tb Flour all-purpose
- 1 ts Parlsey flat; chopped
- 1 pn Salt
- 6 c Stock meat
- 1/4 c Sour cream
Directions
Clean quail and cut into serving pieces. Melt butter and lart in soup pot. Brown quail very rapidly for a few minutes; then add vegetables mushrooms and 1/2 cup water.
Cook slowly uncovered until water almost disappears. By this time quail should be quite done. Add flour parsley and salt; stir well.
Add meat stock; bring to a boil. Cook over very low heat for a few more minutes. Just before serving mix in the sour cream. Serve liver dumplings or marrow dumpling in the soup.