Turkish Wedding Soup Dugun Corbasi Recipes

TURKISH WEDDING SOUP (DUGUN CORBASI)

Turkish Wedding Soup (Dugun Corbasi) image

This delicious soup is served at Turkish wedding parties. Small cups make a good opening course, but a generous plateful makes a good luncheon or supper-and it's tasty chilled, too.

Provided by Olha7397

Categories Turkish

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 -2 1/2 lbs lamb ribs or 2 -2 1/2 lbs lamb shoulder
3 quarts water
1 large onion
1 medium carrot
1 tablespoon salt
4 tablespoons butter
1/3 cup all-purpose flour
3 egg yolks
2 tablespoons lemon juice
1/4 cup butter
2 teaspoons paprika
1 dash cayenne

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)

Spicy Beef Wedding Soup (Dugun Corbasi) image

In the old days, wedding celebrations in Turkey lasted forty days and forty nights. Today, they have been compressed to three at the most, with lots of gift giving and henna painting, but many are just overnight celebrations at a local hotel. This hearty soup is traditionally served after the ceremony, beginning the banquet. From An Exaltation Of Soups Cookbook

Provided by Charlotte J

Categories Lamb/Sheep

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter
2 lbs boneless lamb (mutton is traditional, but lamb is really much better) or 2 lbs boneless beef roast, finely diced, otherwise finely ground (mutton is traditional, but lamb is really much better)
2 carrots, peeled and finely chopped
2 medium onions, finely chopped
8 cups beef stock
4 egg yolks
1 lemon, juice of
bread, for 32 small crouton
2 tablespoons butter
1 tablespoon paprika
cayenne pepper
ground cinnamon

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.

Nutrition Facts : Calories 657.5, Fat 55.5, SaturatedFat 27.8, Cholesterol 285.6, Sodium 1287.6, Carbohydrate 7.5, Fiber 1.5, Sugar 2.9, Protein 31.7

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