Turkish Food > Wedding Soup

Dügün Corbasi ( Wedding Soup )

Ingredients  (8 Servings) – 55 minutes

500 g. Chopped meat

1 water glass of water or broth

½ Lemon juice

3 Liters of water

1 pc small carrot

1 pc onion

2 coffee cup filled with flour

2 pcs egg yolks

1 dessertspoon salt

1 tbsp margarine or butter

1 teaspoon red pepper powder

3 tbsp yoghurt

Directions / How to make wedding soup ?

* Boil the chopped meats in three liter water over high fire

* Peel the carrot, chop it in cube shape sand add it to the Saucepan

*  Chopthe onions finely and add it to the saucepan right after the carrots and cook all until making the meat tender.

* During the boiling process,  in regular bases, open the lid and clear away, the foam which comes to top,  with a spoon.

* When the meats tender enough take them to a plate

* Pour the boiled water untill filling one half of a water glass and leave it for cooling.

*  Carry the rest of the  boiled water ( broth) to a clean Saucepan and continue boiling over a low fire.

* Pour, two coffe cup of flour  to half glass of broth and blend untill it is well mixed.

* Add yoghurt, egg yolks and lemon juice to this mixture and keep blending fastly.

* After the mixing is finished, pour it very slowly to the boiling broth and stir it with a whisk.

* Cook it for 15 minutes over a low fire

* Add the chopped and well tendered meats to the soup and add some salt.

* Wedding soup is ready!

* Just before serving the soup, heat the  margarine or Butter over a pan together with the red pepper powder and pour it to the top of the soups in the bowls.

Bon appetit!



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