Turkey neck soup
Soup is on my table almost every day¸ with it begins a meal most often lunch. It can be meaty or meatless¸ with lots of vegetables¸ spices¸ thick or clear¸ with the addition of toast¸ sour cream¸ noodles¸ fleklica¸ trganaca¸ tarane or semolina noklica. Chicken¸ turkey¸ from tomatoes¸ dill¸ cream, roasted¸ beef¸ from grits¸ however dear to me. Enjoy and have a good time!
Preparation steps
- In a suitable large pot, pour cold water¸ add the turkey neck¸ a little salt¸ peppercorns¸ and bring to a boil¸ then reduce the heat and let it simmer for about half an hour.
- Then add the carrots, cabbage, onions and potatoes and cook until done. Add a bay leaf and a tablespoon of at the end. In addition to this vegetable, you can use other things like broccoli, cauliflower, Brussels sprouts, celery, but see the cooking time.
- When the meat and vegetables are done¸ let the soup stand for about 15 minutes¸ so that my mom would say “calm down”. Then drain it ¸ try and season further if necessary.
- Cook it with homemade stains, noodles, or pi of your choice (tarana, semolina noklice or lijevance).
- Separate the meat and add a portion to the soup and vegetables. When serving, add a little sour cream to the soup. This part is due to my introduction to Russian cuisine.
- Serving soup
- Serving soup
- Serving soup, with semolina, carrots and Brussels sprouts
- Collage
Serving
Serve warm with the addition of flakes and sour cream ¸ separate the meat from the neck and add to the soup together with the vegetables ¸ good taste!
