Romanian ciorbă with quail eggs and turkey back

Ingredients

• 1 kg turkey back
• 2500 ml water
• 1 large green onion (100 g)
• 2 medium carrots (200 g)
• 1 parsley root (100 g)
• 1 red kapia pepper (150 g)
• 20 quail eggs
• 1 chicken egg
• 200 g quark
• 3 garlic cloves
• 15 g parsley leaves
• 10 g celery leaves
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 15 ml vinegar

Preparation

1. Cut the turkey back into portions and pat dry with paper towels. Put it in a pot with 2500 ml water and simmer over low heat for 50 minutes, until the meat is almost tender. 2. Clean and finely chop the green onion, carrots and parsley root. Dice the kapia pepper, add all the vegetables to the pot and cook for 15 minutes, until softened. 3. Add the quail eggs one at a time and cook for 4 minutes, until the whites are set. 4. Mix the egg yolk with the quark. Take a few spoonfuls of hot broth and gradually whisk them into the mixture, then pour it into the pot in a thin stream over very low heat. Add the crushed garlic, 1 teaspoon salt and 1/2 teaspoon ground pepper. Cook for 2 minutes without letting it boil; add the chopped parsley and celery leaves, then the vinegar, and turn off the heat. 5. Serve the soup hot, with hot pepper.