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Spring soup with vegetables, barley and quail

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Spring soup with vegetables, barley and quail

Very easy, useful and satisfying spring soup. The dish looks bright and Sunny! Quail meat is delicate, diet and more useful than chicken or Turkey. Quail meat contains many vitamins and recommended children and breastfeeding mothers.


Cooking time 100 minutes Number of servings3

Ingredients for Spring soup with vegetables, barley and quail




Step-by-step instruction of cooking Spring soup with vegetables, barley and quail


Step 1

My quails and drop into cold water. Put on the heat when the water starts to boil, remove the foam. Then reduce fire, salt the broth and cook for 30-40 minutes.


Step 2

All the vegetables cut into small cubes. Onions, carrots, celery a little smaller, a little more zucchini


Step 3

Heat the pan vegetable oil.


Step 4

First fry the onion until transparent, then add carrots and celery, fry for 2-3 minutes. Then the zucchini, fry all vmese another 5 minutes.


Step 5

Mushrooms cut into small cubes. First, put on a dry heated pan. When the moisture from the mushrooms out, add a little oil and fry to light it will turn brown.


Step 6

Put roasted vegetables and mushrooms in the broth. Add the pearl barley. Grits need a little bit, literally a couple of handfuls that it is not soloed. Put Bay leaf and pepper soup. Cook until cooked barley about 30-40 minutes.


Step 7

If perepelochka small, then each plate can be put on the quail. If more then half. Sprinkle fresh herbs and serve.