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Turkey Soup From Carcass with Semolina Dumplings

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Ingredients

1 tsp Black Pepper Use 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 water The total amount of water will be approximately reduced to 4 liters as your turkey broth

Nutritional information

449 g
Serving Size

Amount Per Serving

272
Calories

Calories from Fat 50

6 g
Total Fat

Saturated Fat 1 g, Trans Fat 0 g

57 mg
Cholesterol
535 mg
Sodium
674 mg
Potassium
41 g
Total Carbohydrates

Sugars 10 g

4 g
Dietary Fiber
14 g
Protein

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Turkey Soup From Carcass with Semolina Dumplings

Features:
  • Low-Fat
Making your own stocks and soup bases can open an absolutely new feelings about tastes.
  • 5 h 10 min
  • Serves 12
  • Medium

Ingredients

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.

Iv Olendr

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