Transylvanian turkey soup with tarragon
(0)
85 min
Under an hour
Sezamo
O ciorbă tradițională ardelenească, densă și reconfortantă, pregătită cu pulpă fragedă de curcan, legume rădăcinoase fierte la foc domol și înnobilată cu tarhon aromat și o dresătură catifelată de smântână și gălbenușuri.
Preparation method
Preparing the meat and boiling the soup
Rinse the turkey thigh and cut it into bite-sized cubes of about 2-3 cm. Place the meat in a large pot with 3 liters of cold water and a teaspoon of salt. Bring to a boil over medium heat and carefully skim off the foam that rises to the surface.
Once the soup is skimmed and clear, reduce the heat to low, partially cover the pot with a lid, and let the meat simmer gently for about 30-35 minutes, until it starts to become tender.
Cooking the vegetables
Peel and finely dice the carrots, celeriac, parsnip, and onion. Cut the red bell pepper into short strips or small cubes.
Chef's tip
For an even more intense tarragon flavor, you can steep the dried tarragon for 10 minutes in the 30 ml of vinegar before adding it to the pot.
Use full-fat sour cream (at least 20-30% fat), such as Miil or Monlacto sour cream, to guarantee a silky texture and prevent curdling.
Serve the soup hot, accompanied by fresh homemade bread and pickled or fresh hot peppers.
45 min
Under an hour
