Turkish Wedding Soup Dugun Corbasi Recipes

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.

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.