Turkey Soup with Semolina Dumplings | Homemade Tradition
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95 min
Under an hour
Sezamo
O supă tradițională românească desăvârșită: carne fragedă de curcan fiartă la foc domol cu rădăcinoase dulci și găluște de griș extrem de pufoase, parfumate cu pătrunjel verde proaspăt. O masă caldă, reconfortantă și plină de savoare autentică de casă.
Ingredients
Preparation method
Preparing the turkey soup
Wash the turkey thigh well and place it in a large pot with 3.5 liters of cold water and a teaspoon of sea salt. Place over medium heat and continuously skim the foam that forms on the surface until the broth remains completely clear.
Peel the vegetables: cut the carrots, parsnip, and celeriac into large pieces or rounds, and leave the onion whole (or lightly scored). Once the meat has been thoroughly skimmed, add the vegetables and black peppercorns to the pot. Reduce the heat to low, cover partially with a lid, and let everything simmer gently for about 60 minutes, until the turkey meat is very tender.
Preparing and cooking the semolina dumplings
Beat the egg whites with a pinch of sea salt until stiff peaks form, then add the yolks and sunflower oil, mixing gently until combined. Gradually fold in the wheat semolina, stirring carefully from bottom to top with a spatula. Let the mixture rest for 10 minutes so that the semolina hydrates properly.
Chef's tip
The secret to perfectly fluffy dumplings is very low heat and steam: do not let the soup boil vigorously after adding the mixture, and pour a little cold water towards the end of cooking.
You can strain part of the broth if you want an impeccably clear, consommé-like soup before adding the dumplings.
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