Turkish Wedding Soup Dugun Corbasi Food

TURKISH WEDDING SOUP (DUGUN CORBASI)

Steps:

• Combine 2 to 2 1/2 pounds either lamb stew meat, neck slices, ribs or shoulder and water in a large kettle. Peel and cut onion into quarters; peel carrot and cut into several pieces. Add to kettle along with salt. Simmer over very low heat for 3 to 4 hours, or until meat falls from the bones. Skim soup frequently. Let cool until fat hardens and skim off all fat. Strain the broth.
• Cut the meat from bones and trim off all fat. Cut meat into 1/2 inch cubes. Discard bones and onion and carrot. Melt butter in a large kettle; stir in flour and brown lightly. Stir in the broth and cook, stirring constantly, until soup thickens slightly.
• Beat egg yolks and lemon juice together. Spoon in a half cup or so of hot soup, mix well and then stir into soup. Add meat cubes and heat just until soup is ready to simmer; do not allow to boil.
• Meanwhile, for garnish, cream together butter and paprika; add a dash of cayenne. Spoon soup into cups or soup plates. Top with creamed butter and paprika. Serve at once. Or chill until very cold and serve cold. Makes 8 to 10 servings for opening course, about 6 whole meal servings. Serve with crisp bread sticks or flat Armenian or Turkish bread, if available.
• Soups and Stews The World Over.

TARHANA CORBASI (TURKISH SOURDOUGH SOUP)

Steps:

• Bring the water and olive oil to a boil.
• Add the tarhana and stir constantly for approximately 20 minutes.
• Add a little tomato paste and salt to taste.
• Serve with grated romano cheese and a little bit of butter in each bowl.

SPICY BEEF WEDDING SOUP (DUGUN CORBASI)

Steps:

• Cut 32 cubes of bread and make them into croutons for the garnish by toasting them in a 350 degree oven until they are dry and crisp, 5 to 10 minutes.
• Melt the butter over low heat in a large soup pot, then add the meat, carrots, and onions and saute for 10 minutes.
• Gradually stir in the stock, scraping up any bits stuck on the bottom of the pan.
• Bring to a boil over high heat, then reduce the heat to low and simmer, partially covered, for 1 hour.
• Remove the soup from the heat.
• Beat the egg yolks in a small bowl, then beat the lemon juice into them and slowly stir into the soup.
• Cover the soup and let it rest while you finalize the soup garnishes.
• In a small skillet, heat the butter and quickly saute the paprika and cayenne in it.
• Take off the heat immediately.
• Ladle the soup into bowls.
• Then, swirl scant teaspoons of the.
• paprika seasoning equally into the individual bowls.
• Top each portion with croutons and a dusting of cinnamon.

TURKISH ONION SOUP/SOGAN CORBASI

Steps:

• *Note, update 1 July 2011: I reduced the amount of wine to 1/2 cup from the original 1 cup. A few reviewers mentioned that there was an overpowering wine taste. Test soup with one half cup wine, then add more if you want a more pronounced flavor. Thank you, reviewers! You keep Cookgirl on her toes!
• In a medium pot, melt the butter on low-medium heat. Add the garlic, salt and white pepper. Saute just until the the garlic starts to smell-only 45 seconds to 1 minute max.
• Whisk in the flour.
• Add the onion rings then slowly pour milk in the pot while stirring constantly. Pour in the wine and vegetable broth, stirring slowly. Cook until the onions are tender on low heat, stirring occasionally. *Be careful not to boil the mixture!*.
• Immediately ladle into individual bowls. Sprinkle with a light touch of ground cinnamon on each serving.
• Garnish with fresh parsley.