Croatian Turkey Soup With Sour Cream and Dill (Ajngemahtes)

photo by nitko




- Ready In:
- 4hrs 20mins
- Ingredients:
- 18
- Yields:
-
6 portions
- Serves:
- 6
ingredients
- 300 g turkey
- 30 g turkey liver
- 10 g turkey (hearts)
- 10 g turkey (stomach)
- 200 g carrots
- 100 g tomatoes (or one whole tomato)
- 150 g onions
- 100 g parsley roots
- 50 g celery root
- 150 g green peas
- 10 g kale (one leaf)
- 10 g salt
- 10 g black pepper (whole berries)
- 20 g flour
- 10 g lard
- 100 g fresh dill (minced)
- 100 g sour cream
- 3 liters water (cold)
directions
- Put cold water in a pot (appropriate large pot).
- 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.
- In the meantime, cook green peas until almost done and put aside.
- Take another pot and melt lard and put flour in it and fry until it become slightly brown (brownish). Add just a little soup in it and mix hard until it become creamy; than add filtered soup.
- Cut carrots into small cubes; add green peas and turkey meat (including livers, hearts, and stomach – of course cut them into small pieces).
- Cook for more 30 minutes on low fire. You can also add noodles if you like.
- Before serving add sour cream and freshly minced dill and serve.
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RECIPE SUBMITTED BY
nitko
Croatia