Croatian Turkey Soup With Sour Cream And Dill Ajngemahtes Food

CREAMY TURKEY SOUP

Steps:

• In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. , Add peas; cover and simmer for 15 minutes or until vegetables are tender.

CROATIAN SARMA SOUP (STUFFED CABBAGE SOUP)

Steps:

• Cook turkey bacon in frying pan until crisped, remove from pan to drain on paper towels. Crumble and set aside.
• Add ground beef to pan and brown in turkey bacon drippings until almost cooked through.
• Add diced onion and cook 4-5 minutes until onions are transparent.
• Add garlic and cook an additional 1-2 minutes.
• Drain meat mixture on paper towel lined plate.
• Place all ingredients, including meat mixture and turkey bacon, in a large pot and cook over medium heat until it boils. Turn heat down and cook for at least one hour, stirring occasionally. Add a little water if it gets too thick for your liking. I cook mine 2-3 hours.

CROATIAN MUSHROOM SOUP

Steps:

• If you use dried mushroom soak in water them before use about 10-15 minute.
• On a melted lard sauté onion and bacon until it is soft. Add flour and sauté until the flour is brown, add very little paprika and after 30 sec. add cold water and stir to prevent coagulation.
• Add all the mushroom you have, salt, pepper and potato sliced in small cubes. Add water (cca 1 liter) and cook 1,5 hour (if water evaporate add some more).
• At the end add sour cream and parsley. REMEMBER all mushrooms are eatable, some of them only once!

CREAMY AFTER-THANKSGIVING TURKEY SOUP

Steps:

• Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
• Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
• Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.

CROATIAN DILL SOUP

Steps:

• Sauté finely minced onion on 20 g butter until soft. Add flour and sauté it 2 minutes. Add water and make creamy liquid. Add the rest of the water making sure you don't have small flour clods.
• Mince the whole dill (including stem - but very finely) and put it into soup. Season with salt and pepper and cook it for about 30-40 minutes.
• In the meantime cut bread slices into small cubes and fry it on butter until dry and crispy. Put aside.
• When the soup is ready to serve add (in hot soup) sour cream mixed with yolk and lemon.
• If you want really full soup you can add egg-white mixing hard the moment you put it inches.
• Serve with bread cubes (put them in soup).

CROATIAN CHICKEN SOUP

Steps:

• Put cold water in a pot (appropriate large pot). If you want better soup put chicken in cold water, if you want better chicken meat put it in hot water.
• Rind carrots, onion, parsley, celery and put all other ingredients into water. Boil and after it boils reduce heat and cook for 3 to 4 hours.
• Filter the soup into separate pot.
• If you want, put into strained soup carrots, chicken meat (or liver, stomach, or hearts) and add noodles or whatever you like in soup and serve.