Quail Soup with Vegetables – GEORY KAVKAZ

🍲 1. INGREDIENTS (Serves 4)

• 6–8 quails, whole, cleaned
• 2–3 tbsp vegetable oil (or melted butter)
• 1 large onion, chopped
• 2 carrots, sliced into rounds or sticks
• 2–3 potatoes, peeled and cut into chunks
• 2 bell peppers (any color), cut into strips
• 3–4 garlic cloves, minced
• 1 tsp salt, plus more to taste
• ½ tsp freshly ground black pepper
• 1 bay leaf
• 1 liter water (or light broth)
• Optional herbs: parsley or dill, finely chopped (for garnish)

🔪 2. PREP & SEAR THE QUAIL

1. Rinse quails and pat dry.
2. Heat oil in a large pot or cauldron over medium-high heat.
3. Brown quails on all sides (~3–4 minutes total), then remove and set aside.
   • 🧂 Quick sear = richer flavor in broth

🥕 3. COOK THE VEGETABLE BASE

1. In same pot, add onion; sauté until translucent (~3 minutes).
2. Add carrots and potatoes; cook for ~5 minutes, stirring occasionally.
3. Add bell peppers; sauté 2 more minutes.
4. Stir in minced garlic; sauté for another minute.

🍲 4. SIMMER THE SOUP

1. Return seared quails to the pot.
2. Add water or broth until ingredients are just covered.
3. Season with salt, pepper, and bay leaf.
4. Bring to a gentle boil, then reduce heat and simmer 20–25 minutes, until quails are fully cooked and vegetables are tender.
5. Taste broth and adjust seasoning as needed.

🍽 5. FINISH & SERVE

1. Remove bay leaf and discard.
2. Optional: Carefully remove quails, shred meat off bones, and return to soup—or serve whole.
3. Garnish with chopped parsley or dill for freshness.
4. Serve hot in bowls as a nourishing soup.

✅ TIPS & VARIATIONS

• Richer broth: Add a bone-in broth instead of water.
• Extra veggies: Mushrooms or zucchini pair well.
• Spice twist: Add a pinch of cumin or smoked paprika.
• Make-ahead: Soup flavor deepens after a few hours or next day.

🔥 Get ready to enjoy a cozy, hearty bowl straight from the cauldron! Try it tonight and let the warm flavors bring comfort to your table.