Ingredients
- 1 tsp Black PepperUse whole peppercorns to achieve more flavor in your soup
- 400 g Carrot
- 200 g Celeriac
- 3 (medium) Eggs
- 2 tbsp Kosher Salt
- 50 g Onions
- 150 g Parsnip
- 150 g Root Parsley
- 300 g Semolina
- 1 tbsp Sugar
- 1.5 kg Turkey Carcass
- 1 tsp Turmeric
- 6 l waterThe total amount of water will be approximately reduced to 4 liters as your turkey broth
Directions
You don’t need to have the whole bird to indulge into the great poultry dish. Even basic turkey soup from carcass will be stunning if you invest some time into making the right stock. And dumplings are nutritious, so you won’t regret trying them.
Steps
1 Done | Wash the turkey carcass and all the vegetables before starting. This recipe doesn't require anything too exotic, but it will surely surprise you with its rich taste achieved by the use of several kinds of roots. |
2 Done | Pour the measured water into the large pot and transfer the turkey carcass, no need to cut it into more pieces. Keep the heat high until the broth starts to boil. Skim all the foam appearing on the top of your broth. Any broth tastes better when it's simmering for five hours, so you should do it for your soup as well. |
3 Done | While the broth in the middle of cooking, peel all the roots and onions. You'll need to transfer them into the stock pretty soon. |
4 Done | Leave only carrots aside (they are needed for making dumplings), and chop all the rest. And the cut vegetables, as soon as the broth is filtered with a skimmer. Cooking for a long period of time lets all the flavors enhance your dish, it's especially true for any bone-based stocks. |
5 Done | You may start making the base for your dumplings as soon as you add roots and onions to the stock. Don't grate your carrots too thin. |
6 Done | Combine the grated carrots with one half of kosher salt and all three eggs. Mix well. |
7 Done | Add semolina to the carrot mixture, stir. |
8 Done | The structure of your dumplings will be much better if the used semolina absorbs more liquid in a couple of hours. |
9 Done | Right before transferring dumplings into the soup, take out the turkey carcass from the pot. Strip all the meat, chop it and return to the pot. |
10 Done | Season the stock with turmeric and freshly ground pepper, add sugar and the remaining half of salt. |
11 Done | Increase the heat, so your soup will start boiling again before adding the semolina dumplings. Use a spoon to shape them, and get the second spoon to place them into the stock. |
12 Done | Keep cooking your dumplings for 10-15 minutes and then serve hot. |
