Turkey soup with semolina dumplings

Name: Turkey soup with semolina dumplings - Ilona C.
Ingredients: 2 turkey thighs; 400 g carrots; 200 g parsley root; 1 small onion; half a celery; half a bell pepper; 50 g vegetable seasoning; salt; parsley leaves; 2 eggs; 250 g semolina; 1 tablespoon lard; pepper; water

Meat - Turkey soup with semolina dumplings by Ilona C. - Recipia

Turkey Soup with Semolina Dumplings I usually make this soup when I have two turkey thighs and some leftover vegetables in the fridge. It's not difficult, but it requires a little attention to the dumplings to make them soft. On cold days, it's great for lunch. Any leftover meat from the soup can be breaded the next day. Quick Info Total time: about 2 hours Preparation time: 25 minutes Cooking time: 1 hour 30 minutes Servings: 6 Difficulty: medium Classic homemade soup recipe Ingredients 2 turkey thighs 400 g carrots 200 g parsley root 1 small onion half a celery half a bell pepper 50 g vegetable seasoning salt to taste parsley leaves 2 eggs 250 g semolina 1 tablespoon of lard pepper water Preparation Method 1. Wash and peel the vegetables: carrots, parsley, celery, bell pepper, and onion. 2. Clean the turkey thighs well. 3. Place the meat and all the vegetables in a large pot. Pour cold water over them, enough to cover them well. 4. Add vegetable seasoning and a little salt. 5. Put the pot on the heat and let everything simmer on low heat. Remove the foam that forms on the surface to keep the soup clear. 6. Boil until the meat and vegetables are well cooked. This usually takes about 1 hour 30 minutes. 7. When everything is cooked, remove the meat and vegetables to a plate. 8. Strain the soup through a fine sieve or cheesecloth to eliminate any residue. 9. Put the strained soup back on the heat. 10. For the dumplings, crack the eggs into a bowl. Whisk them lightly with a fork, then add a tablespoon of lard, semolina, salt, and pepper. Mix until you get a thicker but fluid consistency. 11. When the soup comes to a boil, take a spoonful of the dumpling mixture and drop it directly into the soup. Repeat until you finish the mixture. 12. Let the dumplings boil in the soup for about 15 minutes, without stirring too much to avoid breaking them. 13. Turn off the heat. Cut a few of the boiled carrots and put them back in the soup. Sprinkle fresh parsley leaves on top at the end. Why I Make This Recipe Often It's a nutritious soup that's easily adaptable if you have leftover turkey or vegetables at home. The dumplings are filling and pleasant, and the soup is clear. I also like it because I can reuse the meat, either for breading or for salads. Tips and Variations Tips - Do not let the soup boil on high heat to keep it clear. - Remove the foam at the beginning; otherwise, the taste can be heavy. - If you don't use lard, the dumplings will be denser; lard makes them fluffier. - Dumplings should be added to boiling soup and allowed to simmer on low heat. - If you want larger dumplings, use a fuller spoon, but be careful to leave enough space in the pot. Substitutions - Turkey thighs can be replaced with other pieces of turkey that you have on hand. - The vegetables can easily be adapted to what you have in the fridge. - Vegetable seasoning can be omitted or replaced with salt and a little pepper if you prefer simpler. Variations - For a slightly different taste, you can also add a potato or a bit of parsnip. - Dumplings can be made just from egg, semolina, and salt if you want the classic fasting version (without lard). - If you want a richer soup, leave more meat and vegetables in the bowl. Serving Ideas - Serve the soup hot, with fresh chopped parsley on top. - You can also add a little freshly ground pepper at the end. - The meat removed from the soup can be sliced and served at the table if you are not using it for anything else. Frequently Asked Questions 1. What kind of lard is used for dumplings? I usually use pork lard, but poultry fat works too if you have it. Just a tablespoon is needed. 2. If I don't have semolina, can I use something else for dumplings? I do not recommend it. For light and fluffy dumplings, semolina is the best option. Flour does not yield the same result. 3. How do I keep the soup clear? Simmer on low heat and remove the foam every time it appears. Do not stir too much after adding the dumplings. 4. Can dumplings be made in advance? I only make them when the soup is boiling; otherwise, they harden if they sit in the fridge. 5. What do I do with the leftover meat from the soup? I most often bread it or use it in other dishes so it doesn't go to waste. Nutritional Values (approximate) One serving (out of 6): Calories: approx. 280 kcal Protein: 18 g Fat: 11 g Carbohydrates: 24 g Values are approximate and depend on how much meat you use and how much semolina you add to the dumplings. The soup is quite low in fat if you use only a tablespoon of lard and remove the skin from the meat. Storage and Reheating The soup keeps well in the fridge for 2-3 days in a covered container. When reheating, bring it to a boil only once. Dumplings tend to absorb liquid, so if you want a more fluid soup, you can add a little hot water when reheating. I do not recommend freezing the dumplings, as they change texture. The leftover meat can be stored separately and used in other dishes or can be breaded the next day.

Turkey soup with semolina dumplings

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