Turkish Wedding Soup Recipe
Actually, I don't like soups that contain meat (including ground beef). I find it too heavy as it seems to be getting more oily than it should be. However, what you call soup is light, it prepares the stomach for food. That's why I used the meat I used in this soup as lean as possible, I boiled it beforehand so that the fat in it melted away. According to many, I may have taken away all the flavor of the meat. I would think the same if I only eat meat, but as I said, I can't stand the oily soup. Moreover, it is not possible to get rid of all the fat from the meat only by boiling it. That's why I didn't feel the need to use extra oil in soup preparation. I only burned red pepper on it during the service.
Because I made it this way, the soup was perfect for my taste. If you say no, I like the wedding soup with oil, you can fry butter at the beginning of the soup.
In the past, people used to go from city to city on horseback or on foot. Unfortunately, we don't have the luxury of eating greasy foods anymore. For a healthy life, we should consume low-fat foods as much as possible.
Enjoy the recipe...
Turkish Wedding Soup Recipe with Video
Ingredients
- 500 g mutton or beef in bones,
- 2 tablespoons of flour,
- 1 egg yolk,
- Juice of half a lemon,
- 4 tablespoons of yogurt,
- 3 tbsps of olive oil,
- 1 tsp of paprika,
- 3 cups of water,
- 2 cups of broth,
- Salt to taste.
Preparation
- Take the beef into a pressure cooker and add water to cover it,
- Cover the lid and simmer until tender,
- Drain the broth and set aside,
- Shred the meat,
- Take together the flour, egg yolk, yogurt and lemon juice into a pot,
- Add water and broth and whisk well,
- Take the pot on the stove on low heat,
- Whisk continuously until it gets warm,
- Add the shredded meat and continue stir cooking until set,
- Remove from heat, add salt and mix,
- In a shallow pan heat the olive oil,
- Add into the paprika, stir and remove from heat,
- Take the soup into bowls and drizzle with the paprika sauce.
Bon appétit...