My cooking: Turtle soup. Turtle soup What types of turtles are used to make soup

Ingredients

1. One medium tortoise that was recently caught in the sea, because the meat of turtles that lived on land for some time loses its taste).

2. Leek - 4 pieces.

3. 4 medium carrots.

4. Celery stalk.

5. A couple of bulbs.

6. A clove of garlic.

7. You can also use the so-called bouquet garni - a bouquet of fragrant herbs, which is often used in the preparation of sauces, stews and soups.

8. Two small chickens.

9. 300 g of raw ham.

In the minds of many, turtle soup is associated primarily with delicacies and gourmets, which is quite logical, because in most civilized countries turtle hunting is strictly prohibited, while in others it is on a par with the most ordinary fish, it is also prepared without spices and is considered a completely ordinary dish. Despite the different attitudes towards turtle meat in the eyes of the average person, this dish is one of those that not everyone can try. However, if turtle meat falls into the hands of a gourmet, he should immediately take the opportunity and prepare a true culinary masterpiece! One of these masterpieces is turtle soup, which is very popular in countries in Asia, and in Japan it was known as early as the 17th century, where various healing properties were attributed to it. Due to the ban on hunting turtles, which makes the delicacy illegal, “fake turtle soup” has become popular in Western countries, which is prepared according to the same recipe, but the main ingredient - turtle meat is replaced with veal offal (by-products that are obtained when carcasses are cut - limbs, head, viscera).

It is known that the famous French writer Alexandre Dumas was a great admirer of turtle soup, and colorfully described the recipe for its preparation in his dictionary, which does honor to this dish.

To prepare real turtle soup, you will need the following ingredients.

The first step is to cut the turtle. This may seem complicated at first, but if you follow the simple guidelines, it will turn out to be no more difficult than butchering a chicken. Alexandre Dumas wrote that "The head of a tortoise must be cut off with one blow, with a freshly sharpened knife, and the meat left to bleed upside down for the next 12 hours." Next, the turtle should be gutted, which was also described by the great writer.

According to his recipe, it is necessary to open the shell, but at the same time save the limbs of the turtle. When the shell is removed and all the insides of the turtle become available, you need to go to the direct section of the meat. The fat and entrails are removed, but by no means thrown away, they are still useful.

The legs are cut off next. From them, in turn, you need to separate the bones and meat, which taste like veal fillet, and are also used to make soup. The shell, which has been rid of meat, is cut into squares and boiled in a large volume of water. Paws together with the neck must be blanched (treated with boiling water to improve taste), cleaned and soaked in water. Scales and large bones must be removed from the softened shell.

The cleaned meat is sent to a ceramic vessel and poured with strained broth, in which it was cooked. Next, the bones are cut and sent to the vessel to the meat and paws. To them is added the broth from the shell and white wine to taste. The contents of the vessel are boiled to a boil, with the addition of the aforementioned vegetables and spices. The output should be real tortoise broth. But how do you make the soup itself?

For turtle soup, not only turtle meat is used, it is needed only for making broth. Fry in butter over high heat two butchered chickens and diced ham. Add starch, and a little later, turtle broth.

When eating turtles, remember - they are listed in the Red Book!

* * *

"Green pea soup with or without turtle.

Remove 1 turtle from the shell, without legs and head, peel, boil with salt and roots, strain. Pour 4 cups of ripe peas with part of the tortoise broth, cook until the peas are boiled, rub through a sieve, dilute with the broth properly. Put slices of parsley and leek fried in oil, cut turtle into the soup; boil, add greens, serve.

turtle soup- soup made from turtle meat, usually green turtle meat, caiman turtle, vulture turtle and Far Eastern turtle.

Story

Turtle soup is illegal in many jurisdictions, as many species of turtles are endangered and therefore not allowed to be fished.

Recipe

Turtle. Japan.

It is a heavy, thick brownish soup. Sliced turtle meat is boiled for 3-4 hours in salted water. In Russia, the resulting broth is used in combination with beef, veal, chicken meat, or turtle meat is also added. Potato starch is used to give the soup the necessary density.

In Asian countries such as Singapore, turtle soup is considered a Chinese delicacy and has a rich, herbal flavor.

Fake turtle soup

In English-speaking countries, imitation turtle soup is popular. mock turtle soup), prepared from veal offal (brains, hooves, entrails). US President William Howard Taft was a big fan of turtle soup and even had a chef - a specialist in cooking this dish.

turtle soup

In China, each of the provinces is famous for its traditional dishes. In Heibei, this dish is considered a real delicacy - turtle soup. It is cooked there in various restaurants and according to different recipes, but the soup always turns out to be invariably tasty. Treating guests of honor with turtle soup is also a national tradition and looks like this: before serving the soup itself, the host brings a tray with two cups to the guest; one of them is filled with the blood of a turtle, and in the other its bile, diluted with vodka; the distinguished guest is invited to drink the contents of these cups. And now about European traditions. At the word "tortoise soup", an aristocratic dinner and culinary delights immediately come to mind. How did the soup from this reptile earn itself the glory of a delicacy? Exclusive soup has healing power. This is due to phosphates and iodine, which are found in large quantities in the body of seaweed-eating turtles. From this we can easily conclude that only one type of turtle is suitable for preparing a healthy dish - green, or soup. European gourmets recognize only the classic tortoise soup, which is cooked for 3 days and has a greenish color. Funny historical facts. In the old days, to England (which is considered the birthplace of turtle soup), ships with turtles departed from the Ascension Islands (and transported them up to 1000 per year), which were delivered to members of royal families, lords and other nobility. The abdominal shield of each caught turtle, called the "plastron", was signed with the name of the one to whom the reptile was intended for the table. The conditions of transportation left much to be desired, and therefore every morning the officer on duty reported to the captain as follows: “We lost Lord Barrington overnight” or “The Earl of Shaftesbury is not feeling well, he may die,” but for all sailors the turtle of the king was sacred - she had no right to feel bad, much less to die. By the way, on the Ascension Islands themselves there were such a huge number of turtles that they prepared dinner for local prisoners. At the same time, there were rumors among sailors that people who ate the meat of turtles began to suffer from stomach diseases. It really could be true, but only for a certain breed of turtles - hawksbill. The fact is that these turtles can, without consequences for themselves, eat poisonous marine life, the poison of which accumulates in turtle fat. Experienced fishermen from Sri Lanka, having caught hawksbill, gutted it and threw the liver to hungry crows. If the birds refused such a "gift", the meat of the poisonous turtle was thrown away. By the way, gourmets are also interested in turtle eggs, which have a strengthening and stimulating effect on the body. And among lovers of alternative medicine, powder from the dried genitals of a male turtle is known, which should be added to rum to increase potency.

1. Turtle soup.

After cleaning the shell, cook the turtle for 30 minutes. After that, remove the meat and cut it into small pieces. Separately boil the carrots with salt, sugar and butter. Add the turtle meat to the boiled carrot soup and strain the broth in which the turtle was boiled. Add potato starch to the resulting soup and boil, stirring constantly. Salt to taste. If desired, the soup can be seasoned with lemon juice. 1 turtle, 1 carrot, 1 cm. a spoonful of potato starch, a piece of butter, a pinch of sugar, lemon, salt.

2. Turtle soup.

Rinse the carcass of the green turtle well. Cut the lower part of the shell into pieces, pour water and put to boil. Separately boil the eggs. Cut the meat into pieces, add a small amount of green fat, from the top of the shell, chopped onion, sprinkle with pepper and fry in vegetable oil. Remove skin from eggs. Drain the water in which the pieces of tortoise shell were boiled. Add eggs, a little oil and 2 cloves of garlic to the boiled shell, fried meat. Add a glass of water, a little salt and cook covered for 30-40 minutes.

3. Turtle soup.

Cut the turtle, rinse thoroughly. Use everything: meat, liver, turtle eggs. Cut the meat into pieces, melt the butter, fry the turtle in it, pour in the wine and cook until soft. Add salt and pepper to taste. 1 turtle 100g butter 1 glass of dry wine Salt and ground pepper to taste.

4. Turtle soup.

Cut and thoroughly wash the turtle carcass. Separate the meat from the bones. Peel and divide the shell into pieces. Boil in plenty of water. Boil the paws and neck separately. When the shell pieces become soft, drain and strain the broth. slow fire. Cook meat broth. For it you need: 500 g of beef, 2-3 carrots, turnips - 2-3 pieces, parsnips, leeks, celery, parsley - to taste, bay leaf - 1 piece, cloves - 1-2 pieces, garlic - 1 clove, 1 pc onion (fried). Strain the broth, add to the pan with meat and bones, pour in a few bottles of white wine. Boil all this, removing the foam. Drain and strain the liquid, remove the bones, put the meat in a bowl and pour over the strained broth.

5. Turtle soup Australian aborigines.

Cut off the head, neck and front limbs of the turtle. The hind limbs and entrails, cleaned, put back into the shell of the turtle. Put the turtle in a hole vertically, with its tail down, and fill it with sand. Dig a hole from the back of the turtle, pave the bottom with stones and build a large fire. When it burns out, remove the jumper between the pits, and the turtle will fall on the stones with the upper part of the shell. Cover with a dense layer of leaves and cover with sand. Leave for 8-10 hours. Dig a hole, separate the plastron, and in the shell, as in a large bowl, there will be ready-made soup.

6. Turtle soup.

Cut the turtle carcass and rinse thoroughly. Cut the meat into pieces, cook for 3.5 - 4 hours in salted water. Take out the turtle meat, put the beef, veal and chicken into the broth. Cook until the meat is ready. Peel the onion and roots and chop them finely. Fry in vegetable oil until golden brown. Add the fried vegetables to the broth, bring to a boil. Strain the broth, add the boiled tortoise meat and cook for another 30-40 minutes. Boil Madeira in a saucepan, add herbs, bring to a boil again. Infuse the decoction for 10 - 15 minutes. Add broth to soup, salt and pepper. Dilute starch with cold water and gradually add to hot soup.

7. Turtle soup.

Rinse the turtle meat, cut into pieces. Boil the meat for 3-4 hours in salted water. Remove the meat, lower the beef, veal and chicken into the broth. Boil the soup until the meat is ready. Peel onions and roots and chop finely. Fry vegetables in vegetable oil until golden brown. Add the fried vegetables to the broth, bring to a boil. Strain the broth, add boiled turtle meat to it and cook for another 30-40 minutes. Bring Madera to a boil in a small saucepan, add herbs, let it boil again. Infuse the broth for 10 - 15 minutes. Pour the broth into the soup. Dilute the starch with cold water and gradually add it to the hot soup. Add salt and pepper to taste.
Turtle meat 200 g
Beef 100 g
Veal 100 g
Chicken 100 g
Carrot 1 pc
Parsley root 1 pc
Onion 1 pc
Madeira 1 cup
Starch 1 tbsp
A mixture of fragrant herbs 1 bunch
Vegetable oil 2-3 tbsp
Salt to taste
Pepper to taste

8. Turtle soup.

Place meat in a pot, cover with water and bring to a boil. Skim. Add 1 onion, bay leaf, pepper and salt. Cover and cook until the meat is tender. Take out the meat and cut into cubes. Strain the broth. Melt the butter, fry 1 onion until golden brown. Add flour, lightly fry, add tomato sauce. Cook for 10 more minutes. Combine turtle, chicken broth, chopped eggs, lemon juice and meat. Cook over low heat for 5 minutes. Garnish the finished soup with chopped parsley.
turtle meat 1kg
2 medium onions
1 bay leaf
5 tablespoons of oil
3 tbsp flour
3 art. l tomato sauce
0.5 l chicken broth
2 boiled eggs
juice of 1 lemon
bunch of fresh parsley
pepper - to taste
salt - to taste

9. Turtle soup.

Cooking method: Melt the butter in a saucepan, add flour and sauté until golden brown. Dilute the passivation with 4 liters of water or vegetable broth. In another pan, fry finely chopped onions, add finely chopped ham, put the tomatoes, cut into small cubes and fry all together for about 10 minutes. Cut the turtle meat into portions, add to the vegetables, hold on the fire for another 5 minutes and remove. Put the contents of the pan into the broth, mix gently, put herbs and spices, pour in the sauce, bring the soup to a boil and cook until the meat is ready. 10 minutes before the end of cooking, add lemon juice and cognac to the soup. turtle meat 1 kg, vegetable oil 100 g, flour 1 cup, onion 1 pc., ham 100 g, tomatoes 400 g, tomato sauce 1 tbsp. l., juice of 3 lemons, cognac 150 g, garlic, thyme, lavrushka, salt, pepper to taste

10. Turtle soup.

1 turtle,
1 carrot
1 cm. a spoonful of potato starch,
piece of butter
a pinch of sugar
lemon,
salt.
Rinse the turtle carcass well, clean the shell, cook for 30 minutes. Cut boiled meat into pieces. Separately boil the carrots with salt, sugar and butter. Add turtle meat and strained broth in which the turtle was boiled to the boiled carrot soup. Add potato starch to the resulting soup and boil, stirring constantly. Salt to taste. If desired, the soup can be seasoned with lemon juice.

11. Turtle soup.

1 turtle,
200 g beef,
200 g veal,
200 g chicken meat,
1 onion
1 carrot
1 parsley root
1 tbsp potato starch,
salt. 1 glass of Madeira
basil, marjoram, parsley, dill, rosemary, mint, nutmeg.
Rinse the carcass thoroughly. Meat cut into slices. Boil in salted water for 3-4 hours. After that, remove the slices from the broth and put beef, veal, chicken meat and pieces of turtle meat remaining after cutting into it. Add chopped onions and roots. Cook until the meat is ready, then strain the broth, dip the boiled turtle slices into it and cook for another 30-40 minutes. Prepare an infusion. To do this, bring Madeira to a boil, dip the leaves of greenery into it. bring to a boil again, remove from heat and let it brew. Strain the infusion, pour into the soup and bring to a boil. Salt and pepper the soup to taste, season with starch diluted in water.

12. Turtle soup.

1 yolk;
1/3 cup heavy cream;
1/2 teaspoon curry powder;
4 cups canned turtle soup with turtle meat;
1/4 cup sherry;
6 tablespoons of whipped cream.
Mix egg yolk, cream and curry. In a saucepan, bring the canned turtle soup to a boil, add to the mixture, mix. Add sherry, heat it all over low heat until thick. Pour into cups and top with whipped cream.

13. Turtle soup. (False)

2 cans of green peas
1 can of red beans
4 smoked chicken thighs
2 onions
2 carrots
1 bunch of parsley
Salt, spices to taste
Pass green peas and beans through a meat grinder. Cut chicken thighs into pieces. Finely chop the onion, carrot, parsley and stew in a frying pan. Put all the ingredients of the turtle soup into a pot (2 l) with boiling water and cook over high heat for 20 minutes, then add spices and remove from heat. The soup is tasty, hearty and healthy.

When eating turtles, remember - they are listed in the Red Book!

* * *

"Green pea soup with or without turtle.

turtle soup- soup made from turtle meat, usually green turtle meat, caiman turtle, vulture turtle and Far Eastern turtle.

Story

Turtle soup is illegal in many jurisdictions, as many species of turtles are endangered and therefore not allowed to be fished.

Recipe

Turtle. Japan.

In Asian countries such as Singapore, turtle soup is considered a Chinese delicacy and has a rich, herbal flavor.

Fake turtle soup

turtle soup

1. Turtle soup.

2. Turtle soup.

3. Turtle soup.

Cut the turtle, rinse thoroughly. Use everything: meat, liver, turtle eggs. Cut the meat into pieces, melt the butter, fry the turtle in it, pour in the wine and cook until soft. Add salt and pepper to taste. 1 turtle 100g butter 1 glass of dry wine Salt and ground pepper to taste.

4. Turtle soup.

5. Turtle soup Australian aborigines.

6. Turtle soup.

7. Turtle soup.

8. Turtle soup.

9. Turtle soup.

10. Turtle soup.

11. Turtle soup.

12. Turtle soup.

13. Turtle soup. (False)

"I dreamed of eating turtle soup ... I stepped onto the ship, and the boat turned out to be
from yesterday's newspaper," I sang sadly. The fact is that I have been suffering for a long time
obsessive desire to try real turtle soup.

I read in the monograph of a German scientist that among the numerous
turtle species the most delicious Green or Soup Turtle with Latin
the name Chelone mydas. She lives in warm seas and
was once brought alive from India. Today, we can only lick our lips while reading old recipes for making turtle soup, as the animal is under
protection, its fishing is strictly prohibited.

I understand everything - my passionate desire to eat real soup from this reptile
- "quasiunfantasy". It is foolish to buy by the weight of little turtles,
sold in pet stores.

Green turtles stay close to the coast, but are also found in the open sea. During the breeding season, they head towards land, go out onto deserted sandy shores, slowly crawl out onto them and dig holes in the sand with their hind legs, which are then filled with eggs. The time of laying eggs is detrimental for turtles; on land, defenseless creatures become easy prey for humans. On the shores of Brazil, the Indians waited for this time and lay in wait for the animals they used to get fat from them, collected whole baskets of eggs for food. Turtle hunting was active in India, in the Torres Strait and in the South Sea.

So, today gourmets are offered fake soup. Instead of Chelone mydas
soak an ordinary calf's head in water for a couple of hours, then
change the water and cook until soft - with pepper (black and allspice), onions,
carrots. When ready, cool the broth, strain and do dressing -
fry flour in butter in a skillet until smooth
golden brown, in small portions, stirring, add to flour
bone broth. Then mix it all with the main broth, add juice
half a lemon and tomato puree. Heat separately a glass of Madeira with various
herbs - basil, thyme, rosemary, tarragon, oregano - give
brew and add to the soup. Boil everything again - and you can serve.

Delicious ... But I, like a pregnant woman, am drawn to salty, attracted to
turtle soup, real. I can’t sleep, but I keep imagining how I’m trying to crack open the shell, cut off the head and limbs of the turtle, hang it up so that the blood drains.
Gut and rinse thoroughly with cold water several times. Remove meat from
carcasses, trim the pieces and cut them into neat small slices
(blankets). Boil them in salted water for 3-4 hours.
Remove the meat from the broth, and put a piece of beef into the broth, a piece
veal, chicken, veal leg and pieces of turtle left over from cleaning.
Put the roots and onions and cook until all meat products are fully cooked.
Strain the broth, put the turtle in it and boil some more
30-40 minutes. Prepare an infusion of fragrant herbs (basil, marjoram,
parsley, dill, rosemary, mint, nutmeg).
Finally, salt and pepper the soup and serve it with a few pieces of turtle meat in each bowl. For a little thickening
you can season the soup with a spoonful of potato starch diluted with water. And so
when everything is ready, and the table is set, and the soup is poured into a deep plate, I
I understand that all this happened in my imagination!

I'm starting
terrible headaches, insomnia. I swallow panadol, I drink water, I forget
for an hour. I go to the doctor in the morning. I'm being diagnosed with the rarest type of disorder
nutrition, the recommended treatment is hunger under medical supervision. This is for me
did not begin to exterminate the relic Soup Turtle! I got it right and
decided on an independent long-term hunger strike. I must say that at the reception
At the doctor's I was not frank enough. I hid what I received from the publisher
an offer to send materials about seafood dishes. Cookbooks
are in demand on the market, but recipes from exotic inhabitants of the salty
there is almost no water, rare species of turtles, sea snakes, sharks and other living creatures.

I began to study literature about the life of the sea. I shoveled Google and Yandex, found many articles. Once I came across a newspaper article that a shipwrecked man spent a long time on a desert island. He ate pasture, but in his dreams he composed culinary recipes. When he was on the mainland, he published a book of "exotic" recipes and got rich on this.

I had to force myself to work in one direction. I took a vacation
for three weeks, retired to the country. There I have a computer and the Internet,
the freezer is full of food, silence and pure nature. But I was missing
push, some kind of internal effort, feat. I've been in the throes of creativity
and the most severe dissatisfaction. Suffered from the impossibility if not
catch a live Green Turtle, then at least write out its meat from distant lands
in dried form. I was so worried that I couldn't eat anything. Thus, I
entered the process of starvation without any effort, without a gram of romance.

The first day

On the morning of the first day I drank a glass of magnesium sulfate. I drank to at least somehow tune in to the feat. I wanted to eat in the evening, and I began to cook the broth from my favorite seafood.

To prepare the broth, you should use turtle heads, skin, plates of shell shields. Cut large shields and heads into pieces, after removing the eyes. In a turtle, they are glassy, like beads ... When boiled, they are even more inedible.

Pour boiling water over the heads, parts of the shells, skin of the limbs and rinse in cold water. Then, together with fish - best of all, sturgeon, catfish, pike perch - put in a saucepan, pour cold water (at the rate of 3-3.5 liters of water per kg of food) and bring to a boil, periodically removing the resulting foam. Add white roots, onions and continue cooking at a low boil for 40-50 minutes. Allow the finished broth to stand for 20-30 minutes, then remove the fat and strain.

Second day

The next day I wanted to eat, attacked zhor. Drinking at every urge
vodichka and composed. During the day I tried to walk a lot, did exercises and
bathed in the lake. In the forest I did not look at raspberries, but breathed pine
air.

Cut the meat of a medium-sized turtle into fillets, cut into small
pieces, simmer and refrigerate. Then cook okroshka as usual. At
serving in okroshka, put pieces of turtle and sprinkle with finely chopped
greenery.

Day Three

By the end of the third day, the hunger disappeared. But food needs to be cooked.

To prepare a hodgepodge, you can take any fresh turtle of the Chelone species
mydas, but not small and not very hard shelled. Good hodgepodge
obtained from the Green Turtle caught off the coast of western India. Filmed
cut the fillet into pieces, 2-3 pieces per serving, and cook from the shields and heads
bouillon. Finely chop the peeled onion and lightly fry in the soup
saucepan with oil, add tomato puree and simmer for 5-6 minutes, then in
saucepan put pieces of Chelone mydas. cucumber slices, chopped
tomatoes, capers, bay leaf, a little pepper, pour it all over
prepared hot broth, salt and cook for 10-15 minutes. Before
serving in a hodgepodge, you can put washed olives and finely chopped
parsley or dill. You can also add peeled lemon slices.
peel.

Days Four, Five, Six, Seven, Eight, Nine

Turtle cooler

The second stage passed without discomfort. I didn't need food.
In the morning after exercising, she cleansed her intestines, put a bottle of water, a pen in her bag,
notebook and went for a walk. I went around the neighborhood, visiting, writing recipes,
sitting comfortably on the grass or just climbing mountains. In the morning was
some weakness and chills. I had to get out of bed slowly, otherwise
could get dizzy. Sleep became less.

Prepare a concentrated ear from the shells and heads of the turtle. Fillet
simmer in the same ear, and then cool. Chop fresh cucumbers and
green onions with dill. Mix, pour chilled fish soup, add kvass. At
Serve put pieces of poached turtle on a plate.

Days ten, eleven, twelfth

The most interesting sensations occurred on days 10-12. One day, walking down the street,
felt like a bishop. In the form of a Bishop, they depicted the sea king
medieval scholars.

soup for headaches

This ancient Chinese recipe is over 800 years old.

Cut a large turtle, wash and fry without oil: for 2-3
Bake for a minute on both sides in a hot frying pan. In 1.5 l of water 2 hours
boil the pepper grains, then take them out, put the turtle in the same boiling water
and add vinegar. Season with salt and cook covered for 30 minutes.

On the fifteenth day, problems began: thoughts appeared that it was time
finish exterminating the turtles. Had to stop fasting for
seventeenth day. First, I drank juice diluted with water. Gradually switched to pure juice. Then mashed apples. And so on. Strictly by the clock.
By the end of the holiday, the restoration was completed. I gained weight. Skin on the face
acquired a delicate creamy color with a golden brown tint. organism
gained the ability to eat a little, but with a huge appetite. Obsessions
are gone.

When I arrived home, I moved slowly through the rooms, stopping
for a few minutes at the closet, at the chest of drawers. Stayed in one place for a long time
would freeze. I kept trying to remember something. She stretched her neck at the call of her family,
freezing. She walked slowly towards her husband, spreading her arms and legs. When he tried
pat me on the back, pulled her head in. I lost the habit of people, went wild in
forest. My character has become calmer, my movements are not fussy. I probably
entered a new phase of its development.

A gourmet will give a lot to try some exotic dish. Turtle soup is one of them. Of course, such a dish is prepared from certain types of turtle meat, but this is not allowed in all countries. In some states, turtles are protected by jurisdiction, since many species are recognized as endangered.

Delicious dish of overseas cuisine

Making real turtle soup is a real art and culinary science. In a meat pavilion or a supermarket, you will not buy turtle meat. Getting this delicacy product is a difficult task.

Before you go looking for the right gourmet ingredient, find out which turtles are used to make soup. Many recipes for Chinese cuisine use the meat fillet of the vulture and green, as well as the Far Eastern and Caiman turtles.

Of course, it is desirable to cook soup from fresh meat. To do this, you need to catch turtles from the water. When a turtle has spent a certain amount of time on dry land, its meat will taste disgusting and smell bad.

On a note! In eastern countries, turtle meat is compared with sea fish in taste and price category. The same applies to the content of micro and macro elements.

If you still managed to find the main ingredient, then rather write down how to make turtle soup.

Compound:

0.7 kg of turtle meat;
finely ground salt - 2 ½ tsp;
lemon;
filtered water - 6 tbsp.;
¾ tsp cayenne pepper;
butter - 225 g;
wheat flour - ½ tbsp.;
head of onion;
shallots - 1 pc.;
sweet bell pepper - 1 pc.;
2 pcs. ripe tomatoes;
3 pcs. laurel leaves;
celery stalk - 1 pc.;
thyme - ½ tsp;
1 st. Worcestershire sauce;
dry sherry - ½ tbsp.;
a bunch of fresh parsley;
feather onions - to taste;
chicken egg - 4 pcs.

Cooking:

On a note! Red-eared turtle soup is prepared in exactly the same way. Please note that meat must be chosen carefully, otherwise a poor-quality product can not only spoil the taste of the dish, but also harm your health.

turtle soup recipe

From books and computer games, many of us have learned that corsairs eat unusual delicacies. Turtle soup is one of the favorite dishes of pirates. If you decide to surprise your home "robbers" with such an incredible and far from everyday dish, first work hard in search of the main artifact - turtle meat. And with the preparation of the first course you will not have any problems.

Compound:

turtle meat - to taste;
to taste wine "Madera";
marjoram;
basil;
rosemary;
fennel;
sage;
thyme;
coriander;
pepper mixture;
laurel leaves;
filtered water.

Cooking:

If you decide to cook a dish according to the classic corsair recipe, you will have to independently determine the amount of ingredients to be added.
First, prepare the turtle meat as described in the previous recipe.
Turtle meat is blanched in boiling water.
A rich broth is prepared separately from beef or veal.
Put the turtle meat in the broth and boil for 6-7 hours.
Cool the boiled meat and chop into portions.
Strain the broth through a sieve.
Add wine in the proportion of 1 cup per liter of broth.
We spread the turtle meat, spices.
Bring to a boil and the soup is ready.

On a note! Real pirates put spices and herbs in a cloth bag, which is dipped into the broth. After cooking, this bag is thrown away.

If you want to try an exotic dish, then it is better to visit an oriental restaurant. True, turtle soup is a true delicacy that you will not find on the menu in an ordinary diner. It is extremely difficult to find turtle fillets. This can be done in the countries of the East, where such dishes are not unusual. Please note that to prepare a delicious soup, you need a fresh product and a lot of spices. Bon appetit!

My cooking: Turtle soup. Turtle soup What types of turtles are used to make soup

Ingredients

* * *

Story

Recipe

Fake turtle soup

Links

turtle soup

1. Turtle soup.

2. Turtle soup.

3. Turtle soup.

Cut the turtle, rinse thoroughly. Use everything: meat, liver, turtle eggs. Cut the meat into pieces, melt the butter, fry the turtle in it, pour in the wine and cook until soft. Add salt and pepper to taste. 1 turtle 100g butter 1 glass of dry wine Salt and ground pepper to taste.

4. Turtle soup.

5. Turtle soup Australian aborigines.

6. Turtle soup.

7. Turtle soup.

8. Turtle soup.

9. Turtle soup.

10. Turtle soup.

11. Turtle soup.

12. Turtle soup.

13. Turtle soup. (False)

* * *

Story

Recipe

Fake turtle soup

Links

turtle soup

1. Turtle soup.

2. Turtle soup.

3. Turtle soup.

Cut the turtle, rinse thoroughly. Use everything: meat, liver, turtle eggs. Cut the meat into pieces, melt the butter, fry the turtle in it, pour in the wine and cook until soft. Add salt and pepper to taste. 1 turtle 100g butter 1 glass of dry wine Salt and ground pepper to taste.

4. Turtle soup.

5. Turtle soup Australian aborigines.

6. Turtle soup.

7. Turtle soup.

8. Turtle soup.

9. Turtle soup.

10. Turtle soup.

11. Turtle soup.

12. Turtle soup.

13. Turtle soup. (False)

Delicious dish of overseas cuisine

Compound:

Cooking:

turtle soup recipe

Compound:

Cooking:

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