How to make
I cooked the quail in a pressure cooker along with the chopped onion.
I strained the broth, added a drizzle of olive oil and returned the deboned quail meat to it.
I added 1 grated carrot, 2 medium-sized potatoes, diced, 2 celery stalks, 2 tbsp. dried red peppers /you can also use fresh/.
When the vegetables were fully cooked, I also added a handful of vermicelli to boil.
I seasoned the soup with a little dry savory and salt to taste, then added 1 egg, beaten in a little vinegar and 7 oz (200 g) of yogurt.
I returned the quail soup on the stove to boil on low heat...and that's it.
The result was a wonderful quail soup!
Find out how to make grilled quail or the favorite hunter-style quail.
