Wedding soup
Composition / ingredients
8
servings:
Cooking method
One of the most original dishes of Turkish cuisine is wedding soup. The most interesting thing is that according to the rules of the culinary recipe, this food is prepared from the back of the lamb carcass. In general, the dish is not the simplest, but it's worth a try.
To start, we will prepare all the ingredients: cut the meat into small pieces, peel the onions and carrots from the skin. Then put the bones, pieces of meat, onions and carrots in a saucepan with meat broth and cook it for three hours. Do not forget to periodically remove the boiled foam with a slotted spoon! When the meat is soft at the end of cooking, strain the broth and pour it into another container. The meat should be finely chopped and lowered and filtered broth.
There is nothing left – fry the flour in oil, add it to the meat broth, add salt, mix well and bring to a boil.
For the sauce, whisk the yolks with lemon juice and add it to the pan.
For decoration, the Turks advise frying red pepper, and when the wedding soup is poured into a tureen, sprinkle with pepper.
To start, we will prepare all the ingredients: cut the meat into small pieces, peel the onions and carrots from the skin. Then put the bones, pieces of meat, onions and carrots in a saucepan with meat broth and cook it for three hours. Do not forget to periodically remove the boiled foam with a slotted spoon! When the meat is soft at the end of cooking, strain the broth and pour it into another container. The meat should be finely chopped and lowered and filtered broth.
There is nothing left – fry the flour in oil, add it to the meat broth, add salt, mix well and bring to a boil.
For the sauce, whisk the yolks with lemon juice and add it to the pan.
For decoration, the Turks advise frying red pepper, and when the wedding soup is poured into a tureen, sprinkle with pepper.
Caloric content of the products possible in the composition of the dish
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - dorsal part - 459 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Lemon juice - 16 kcal/100g
- Ground red pepper - 318 kcal/100g
- Egg yolks - 352 kcal/100g
- Broth - 15 kcal/100g
- Beef bones - 105 kcal/100g
