Thursday, November 15, 2012

Romanian Turnatei Soup















Turnatei' meaning in Romanian is the pouring of the Egg & Flour composition in the boiling soup; the resulting drops have an aerated noodle texture.

Ingredients
1 pound chicken meat
1 carrot
1 onion
1 green
celery sticks
1 parsley root
3 cloves garlic
+ Other vegetables as desired
salt and pepper
juice of 1 lemon
parsley
Egg & Flour Drop
2 eggs
4-5 tablespoons flour
salt

Preparation

Wash the meat well, cut in pieces and boil in a pot with 2 - 2.5 liters cold water. I like to remove the skin and fat from the chicken (but do as you please). Boil over medium heat, removing the from time to time. After the foaming has stopped, add the vegetables, cut in half, also add 2 teaspoons salt and let it boil.















When the meat and vegetables have boiled, remove from pan, strain the remaining soup, place on heat source again and add the lemon juice (add first juice from 1/2 lemon and then check if more is needed (I used juice from 1 lemon, I like it sour).
And then prepare the egg & flour drop composition, mix the eggs and then add salt and flour, continuing mixing until they're well combined. Put the composition in a bag where and cut into a corner or use syringe and then start pouring in zigzags in the soup pot,














shake the pot a little bit to make room for other pouring, let it boil a few minutes (2-4 min) salt to taste and finally add the parsley. I sliced the remaining carrots and parsley root, and added them back in the soup. You can also add back the meat cut into strips, or use it in other dishes or simply consume it.

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