Turtle soup with sherry

1. Prepare the necessary ingredients:

- my turtle meat, cut into small pieces;

- peel garlic, cut as small as possible;

- celery stalks are cleaned, washed, finely chopped;

- peel the onion, chop it with a blender;

- bulgarian pepper is cleaned from seeds and partitions, washed, crushed in a blender;

- my parsley, cut finely;

- hard-boiled chicken eggs, then cooled, peeled from the shell, cut into small cubes.

2. Well, now that all the ingredients are ready, we start cooking.

3. Put the turtle meat in a saucepan. Here we also add bay leaf, pour water. Two liters of water will be needed for the specified amount of ingredients.

4. Cook the meat for two or two and a half hours over medium heat.

5. In the meantime, we put butter in a frying pan, send it to medium heat. Preheat until the oil melts.

6. Then put garlic, celery, chopped onion and bell pepper in the melted butter. Cook for 4-6 minutes.

7. Add tomato paste to the pan, pour Worcestershire sauce. Season with paprika, salt and pepper to taste. We continue to cook for 2 minutes.

8. And now we pour flour to the vegetables, mix. Simmer for 3 minutes until thickened. We transfer the contents of the frying pan into a saucepan with broth and meat.

9. On low heat, bring the soup to a boil. We taste it, adjust it with pepper and salt, if necessary.

10. Add the chopped parsley, pour the sherry, spread the eggs. Squeeze the juice out of a piece of lemon, season the soup with it. As soon as the soup boils, immediately turn off the fire.

We put the soup on serving plates, serve it on the table. If desired, you can also sprinkle with parsley.

Bon appetit!