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The soups, the great weakness of the Romanians, could not but borrow from the experience of the Greeks. Like many other meats of foreign origin, Greek soup has had regional adaptations. The real Greek soup is called Avgolemono, from the two basic ingredients specific to Greek cuisine and so dear to the Greeks: eggs and lemon.
- 500 g turkey meat with bones
- 70 g of rice
- 2 carrots
- 1 patrol
- 1 onion
- little celery
- juice of 1-2 lemons
- 2 yolks
- 2 tablespoons oil
- green parsley leaves
And for Transylvanians (otherwise we wouldn't like soup)
- a little tarragon
- sour cream
Preparation time: less than 90 minutes
RECIPE PREPARATION Greek turkey soup:
We slice the meat with bones and boil it in salted water. When it boils, we remove the foam.
We clean the vegetables and put them on the grater with big holes. We heat the carrot in a little oil to give a wonderful color to the soup.
We clean the onion and put it whole to boil in the soup. When it is cooked, we throw it away.
Add the grated vegetables to the boiling meat, season and simmer over medium heat, covered.
When the meat is cooked, we bone it from the bones and cut it into pieces.
Wash the rice well in several waters and add it to the soup together with the cut meat. Let it boil for 8 minutes until the rice is cooked.
Mix the yolks with the lemon juice, add a pinch of soup to the mixture and gradually pour over the soup.
Turn the heat to low and let the soup boil slowly, without boiling, for 3-5 minutes.
Season the soup and for us in Transylvania add a little tarragon on top. Sprinkle with chopped green parsley.
When serving hot soup, we can add sour cream and do not forget about hot peppers.
P.S. This recipe appeared in my local newspaper yesterday .....
- a bay leaf
- 3 diced carrots
- 3 stems of celery with leaves
- half a teaspoon of dried thyme
- 2 tablespoons freshly chopped parsley
- 2 cloves of crushed garlic
- 2 chopped onions
- 4 parsley branches
- 4 cups of cooked turkey (preferably boiled or baked) cut into cubes
- Turkey bones cut into pieces
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
1. Prepare the base: heat the oil in a deep bowl and heat it. Add half of the onions, carrots and celery. Cover and cook for 5 minutes, stirring occasionally. Add the turkey bones and cover with water about 2-3 cm above the turkey. Increase the flame, bring to the boil and remove the foam that forms on the surface.
2. Add parsley, thyme, bay leaf, salt and pepper to taste. Reduce the flame and simmer over low heat, uncovered, for at least 2 hours and at most 4 hours. Add enough water to always keep your bones covered.
3. After cooking, filter the liquid and keep only the soup clean, throw away the rest of the ingredients and let it cool completely.
4. Melt the butter in a deep bowl. Add onion, carrots, celery and remaining garlic. Cover and cook for 6 minutes, stirring occasionally.
5. Add half of the soup base and the parsley and bring to the boil.
6. Reduce heat and simmer until vegetables soften - about an hour.
7. Add the sliced turkey in the last 5 minutes of cooking and season with salt and pepper.
Enjoy this recipe turkey soup and freshly discovered talent. I hope that such a seemingly complicated idea will give you more courage in your culinary creativity!
Greek-style turkey breast soup with tarragon
If you haven't tried tarragon in soups yet, I tell you you have no idea how good it is. In my case, it has become one of my favorite spices, next to meat or in soups.
- 300-400 g diced turkey breast (go chicken too, that's what I had now)
- 1 carrot
- 1 onion
- 1 pepper
- 1 small parsnip
- 1 slice of celery
- 2-3 tablespoons frozen peas
- 3 tablespoons uncooked rice
- 3 tablespoons sour cream
- 1 yolk
- 2 teaspoons dried tarragon
- 2 tablespoons oil
Chop all the vegetables into small cubes and fry them in oil for 2 minutes in a pot of about 5 liters. Add warm water over them so that they are well covered and add the turkey breast. Boil for about 25 minutes, then fill the pot with water. When it boils, add the rice.
In a small bowl, mix the cream with the yolk. 5 minutes before the soup is ready, add a little warm water over the cream and pour it into the pot. Add tarragon, salt and pepper. Serve hot with parsley or fresh dill on top. It's super good!
Taste & # 8211 sour, velvety, full
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Greek style turkey soup
Certainly in the years of my childhood, at my mother's house, there was no day without soup, being the main course, even the first course because in our family about two dishes were served.
I have to admit that nowadays I don't really like eating soup, I prefer soups more, but since I cook the most for my little family, I can't miss the cooked food.
Greek soup, however, is one of my favorites even if I cook it quite rarely, and now was a good time because I had all the necessary ingredients.
-2 pieces chicken breast (about 1.8 kg.),
-3 small onions,
-1 parsnip root,
-2 parsley roots,
-a piece of celery,
-1 link green larch,
-2 tablespoons rice,
-1 tablespoon Maggi the secret of intense flavor with vegetable flavor,
-1 tablespoon magic bag,
-200 ml sweet milk,
-salt to taste,
-2 heads of garlic.
-Wash the meat and put it to boil with a clove of garlic, let it boil for a few minutes, discard the water, rinse the meat, cut it into small cubes and put it in another pot with cold water.
-The vegetables are cleaned and boiled with water and a little salt, when they are cooked, they are passed and put over the cut meat. Bring to a boil and add lemon juice, mash the secret of taste and a tablespoon of magic borscht for a pleasant taste and flavor, rice and bring to a boil, about to boil a few, then turn off the heat.
-Clean a clove of garlic, finely chop and make mujdei, add milk, sour cream and eggs over the garlic and mix well. Pour the composition over the soup, mix lightly and press the finely chopped green larch.
It is preferable to add the cream only after about 5 minutes after stopping the fire, so we do not risk cutting the cream.
Try this video recipe too
- 1 kg of turkey breast
- 2 carrots
- 1 parsnip
- 1 parsley root
- 2 onions
- 2 bell peppers
- 5 yolks
- 650 ml cream
- 4 tablespoons flour
- 4 tablespoons vinegar
- 3 cloves of garlic
- green parsley, freshly chopped
- salt pepper
Method of preparation:
- Peel a squash, grate it and squeeze the juice. Onions should not be cut. Cut the rest of the vegetables into 2 or 4 (as desired)
- Wash the turkey breast and clean it of the skin. Then boil it, adding 4 liters of water over it
- Bring to the boil and clean with a wooden spoon the foam. Then add the vegetables. Bring to a boil over medium heat. Try the meat from time to time to see if it has cooked
- After the turkey breast has boiled, remove it together with the carrots. Leave to cool. After that, cut the carrots into cubes and the chest into suitable strips
- Then prepare a sauce of cream, egg yolks, flour and vinegar
- Discard the remaining vegetables in the soup. Strain the juice into another pot
- Put back on the stove until it boils, then add the minced meat and carrots. Slowly lower the flame. Then add the cream sauce and stir continuously for 2-3 minutes. Stop the fire.
- Peel the garlic, grind it well, then pour it into the soup.
Those who want can also try the Greek soup with chicken!
Usually, Radauti soup is eaten with cream, garlic, vinegar and hot peppers. You can serve a country brandy as an appetizer.
For Christmas, try making a turkey meatball!
We also recommend this Radauti soup recipe
Greek style turkey soup
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