Turkey soup

Name: Turkey soup - Paulica B.
Ingredients: turkey drumstick (I used the back) 2 carrots 1 parsnip 1 small celery 1 onion 1 yellow and red pepper cabbage juice 1 egg lovage

Meat - Turkey soup by Paulica B. - Recipia

When I have turkey scraps on hand, I use them for a simple tripe soup with vegetables, cabbage broth, and a bit of lovage. The meat is boiled first on its own to keep the soup as clear as possible, then it is put back to boil with the chopped vegetables. At the end, the egg poured into the boiling soup forms fine strips, and the cabbage broth is added to taste, depending on how sour and salty it is. Quick Info Total time: about 2 hours, depending on how quickly the meat boils Preparation time: not specified; includes cleaning and chopping the vegetables Cooking time: about 2 hours, of which about 1 hour and 30 minutes for the turkey meat and another approximately 30 minutes for the soup Servings: not specified in the original recipe; depends on the amount of turkey scraps and the volume of liquid used Difficulty: easy Recipe type: sour soup with turkey meat Ingredients Turkey scraps, I used the back – quantity not specified 2 carrots 1 parsnip 1 small celery 1 onion 1 yellow and red bell pepper Cabbage broth, to taste 1 egg Lovage, to taste Sour cream, for serving Preparation method 1. Wash the turkey pieces and put them to boil in a larger pot, with enough water to cover them. Let the meat boil for about 1 hour and 30 minutes. As foam forms on the surface, remove it with a skimmer or spoon. 2. While the meat is boiling, prepare the vegetables. Peel the carrots, parsnip, celery, and onion, then chop them very finely. Also chop the bell pepper. Put all the vegetables in a pot where you will continue to boil the soup. 3. Add a bit of chopped lovage over the raw vegetables. You don’t need to use it all now, as some will be added at the end, after turning off the heat. 4. Check the turkey pieces before removing them from the first pot. The meat should be almost cooked but not falling off the bone yet. Remove the pieces and place them over the raw vegetables. 5. Strain the broth in which the meat boiled and pour it over the turkey and vegetables. Straining is useful to remove any remaining foam or small fragments that may have come off during boiling. 6. Add cabbage broth to taste. The amount depends on how sour and salty the broth is, so it’s better to add it gradually and adjust along the way rather than adding the whole amount at once. 7. Put the pot on the heat and let the soup boil for about 30 minutes, until the vegetables are cooked and the meat is well done. Continuing to boil together helps the vegetables and meat absorb the flavor of the sour soup. 8. A little before you turn off the heat, beat the egg in a bowl. Add a little hot broth from the soup to it and mix. This broth should be taken from the pot; do not pour the cold egg directly into the boiling soup. 9. Pour the egg mixture into the boiling soup, stirring continuously. The egg will coagulate into strips, forming fine shreds. Stirring should be done right at the moment of pouring so that the egg does not clump together. 10. Turn off the heat and add the remaining chopped lovage to taste. Cover the pot and let the soup sit for 10-15 minutes before serving. The flavor settles better during this time, and the lovage retains its aroma. Serve the tripe soup with sour cream, added directly to the bowl. Why I make this recipe often It’s a practical soup when I use turkey scraps, especially the back, which needs longer boiling for the broth and meat to be flavorful. It doesn’t require complicated preparation, and the vegetables can be chopped while the meat is boiling. The cabbage broth gives it a sour taste without needing other additives, and the egg at the end slightly changes the texture of the soup and makes it more substantial. Tips and variations Tips The meat should be removed when it is almost cooked, not after it starts to completely fall off the bone. In this recipe, it boils for another approximately 30 minutes with the vegetables. Cabbage broth is added to taste. If it is very salty, it is advisable to use it gradually, as it can quickly change the final taste of the soup. For visible egg shreds, pour the egg in a thin stream and stir continuously. If you want slightly larger pieces, stirring can be slower, but the source recipe recommends continuous stirring. Lovage added at the end should be added after turning off the heat. Covering the pot for 10-15 minutes gives it time to flavor the soup without being overcooked. Substitutions The original recipe uses turkey scraps, specifically the back. No other type of meat is specified as a substitute, so to keep the same soup, continue using turkey meat. If you don’t have cabbage broth, the recipe does not specify a substitute. Do not automatically replace it with vinegar or another ingredient if you want to maintain the original taste of the soup. Variations The amount of cabbage broth can be adjusted according to preference. A smaller amount will give a less sour soup, while a larger one will enhance the specific taste of tripe. You can add more or less lovage, both during boiling and at the end. In the basic recipe, lovage is used to taste. Serving ideas The soup is served hot, with sour cream added to the bowl. The cream can be added over each portion, allowing everyone to adjust the amount to their liking. If served later, reheat only the desired portion, not the entire pot. Frequently asked questions How long should the turkey scraps boil? The meat initially boils for about 1 hour and 30 minutes. After being moved over the vegetables and covered with the strained broth, it boils for another approximately 30 minutes. The time may vary, but the meat should be almost cooked before being removed from the first pot. When is the cabbage broth added? Cabbage broth is added after the meat has boiled almost completely, over the strained broth and raw vegetables. It is added to taste, gradually, as it may vary in intensity and saltiness. Why is the egg mixed with broth before being added to the soup? The egg is beaten with a little hot broth to gradually bring it closer to the temperature of the soup. Then it is poured into the boiling pot and stirred to obtain shreds, not a solid piece of egg. Can lovage be added from the beginning? In the recipe, a little lovage is added with the vegetables and again at the end, after turning off the heat. The last addition preserves the aroma of the herb better. What is tripe soup served with? It is served with sour cream. This is added directly to the bowl, according to preference. Nutritional values Values are estimated and cannot be calculated accurately, as the quantity of meat, total soup quantity, or number of servings is not specified. For a typical serving, without sour cream, an estimated range of about 150-250 kcal can be assumed. Protein: approximately 18-25 g Fat: approximately 5-12 g Carbohydrates: approximately 8-15 g Fiber: approximately 2-4 g Values mainly depend on how much meat ends up in the bowl and the proportion of skin and fat in the turkey scraps. The sour cream added at serving increases the calorie and fat intake, depending on the amount. Storage and reheating After cooling, store the soup covered in the refrigerator. It is better to consume it within 2-3 days. The sour cream is added to the bowl, not directly to the entire pot, especially if you know you will keep some of the soup. Reheat portions over low or medium heat until well heated. Avoid prolonged boiling after reheating, as the egg may change texture, and the lovage will lose its aroma.

Category: Meat Author: Paulica B. Views: 1509 Date: 05.10.2024

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