Turkish Wedding Soup Dügün Corbasi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 900 g bones, (lamb or beef bones)
- 300 g lamb or beef (approximate amount)
- 1 medium onion (s), finely diced
- 1 m carrot (s), thinly scraped
- 1 ½ liters water
- salt
- 100 g butter
- 70 grams flour
- 2 egg yolks
- 1 lemon (s), juice it
- 1 tablespoon paprika powder
- 1 tablespoon butter, melted
- some croutons
Print Recipe
Pin Recipe Instructions
- Put the bones in a saucepan with the meat, onions, carrot and water. Add salt and bring everything to a boil. Skim off the foam that forms with a trowel. Cover the saucepan and let the soup simmer for about 2 hours until the meat is very soft. Then pour the broth through a sieve into another saucepan. Pluck the meat very finely, also scrape the meat from the bones.
- Melt the butter in a large saucepan over low heat. Add the flour, stirring constantly with a wooden spoon. Slowly add the broth, stirring constantly, bring to the boil and simmer for a few minutes. Put all the meat in and let it get hot again.
- Take the soup off the stove. Beat the egg yolks with lemon juice in a bowl and stir in 2 glasses of hot soup. Then add this to the soup and stir in well.
- Season the soup to taste, pour into a terrine and stir well again. The soup should be creamy, if necessary add a little hot water to dilute the soup. Briefly melt the butter in a pan and stir in the paprika powder. Drizzle the pepper butter over the soup and serve the soup sprinkled with croutons.
- The amount is enough for 6 - 8 soup cups.
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