Dügün Çorbasi Recipes

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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

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.

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