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Ingredients (4 servings):
- 3 medium carrots
- 1-2 medium parsley root

- 1 smaller celery root
- small turnip
- 1 onion
- 6 tbsp of oil
- 1 small bouquet of parsley
- 1.5 litres of bone soup (can be made from soup cubes)
- half a lemon’s juice
- salt and freshly ground black pepper to taste
- vinegar
- 4 eggs
- 1 heaped tablespoon of flour
- 150 grams of sour cream
- 20 dkg Csabai Hungarian sausage

Preparation method:
- Cut the carrots, parsley root, celery and turnip into 1-2 cm cubes.


- Chop roughly the onion.

- Chop roughly the parsley leaves.

- Slice the sausage into 1/2 cm thick.

- Heat the oil in large soup pot and sweat the chopped onions until translucent.

- Add the sausages and fry for another 3-4 minutes.

- Add the diced vegetables and stir fry them for 7 minutes.

- Add the bone broth, lemon juice, chopped parsley leaves, season with salt and freshly ground, bring to boil. Cook for 30 minutes or until the vegetables are cooked through.

- Meanwhile, prepare the poached eggs. In a smaller pot bring to boil salted water with vinegar.
- Over low heat, add the eggs one by one. Spoon the whites around the yolk to make them more perfect and stir the water to move them around.
- Cook for 2 minutes and remove with a slotted spoon. Keep them in lukewarm water until serving.

- Mix smoothly the flour with the sour cream, add a bit cold water if too thick. Add a ladle of soup from the hot pot, stir it well and then pour it into the soup pot and cook for 2-3 more minutes stirring.



- Serve the soup in large saucers, topped with a poached egg in each.


Ingredients (4 servings):
- 4 quails

- 15 strips of bacon rashers

- the juice of half of a lemon
- 4 not very ripe peaches

- 3-4 tablespoons olive oil
- 500 g frozen mixed vegetables
- 50-75 g butter
- salt and freshly ground black pepper
Preparation method:
- Wash the quails thoroughly and remove any trace of feathers.
- Squeeze the lemon’s juice over the quails, then season them with salt and freshly ground black pepper. Leave them to marinate for 30-60 minutes.

- Bone the peaches and cut them in small pieces.


- Stuff the quails with the diced peaches.

- Carefully wrap the quails with the bacon rashers: for each quail use 2 for wrapping the around waist and one in the other direction.

- Fix the bacon strips to stay in place with wooden toothpicks.

- Heat some olive oil in a large frying pan and fry the bacon-wrapped quails on each side for about 3-4 minutes over medium-high heat, until nicely golden brown.

- Then place the quails in an oven-proof dish, breast sides up

and spread the remaining diced peaches around the quails. Sprinkle a dash of olive oil over the peaches.
- Place the quails’ dish in the preheated oven to 190 C and broil them for about 25 minutes.

- Meanwhile, cook some frozen mixed vegetables in enough salty water.

- When tender with a bit of crisp, drain the water. melt the butter and saute the vegetables for a few minutes, season with some more salt if needed.

- Serve the quails together with the sauteed vegetables and peaches from the oven.