This recipe isn't easy, but it is for smelling as you go, tasting, and enjoying. It is the way your ancestors cooked, I promise you fun.
Start with a picked over turkey that, hopefully, had a sage dressing. The sage flavor will be just right. Add water, and any vegetables you have to make a rich broth, like onions, celery, carrots. Add a TBS or so of pickling spices that you tie in cotton so you can take them out, then salt and pepper. Cook long and slow. OK, you aren't going to be standing right there watching, go do the laundry while it stews.
Strain the broth when done. Pick the bones of that turkey for any remaining meat. Cut the meat in bite sized pieces to be added to soup last.
Put three red vegetables (carrots, tomatoes and beets) and three white ones (potatoes, saurkraut, and cabbage) in the soup.
My grandmother cut the veggies in wonderful matchstick pieces. It was SO pretty. I don't have the patience right now, maybe tomorrow. So I just dice. Now is when smelling tasting, thinking about it comes. Carrots take longest to cook, put them in first, next potatoes, then cabbage. Be sure not to use too much saurkraut so the flavor overwhelms the rest, but it won't be right without a bit of the sour of itt. the canned veggies go in last, when the carrots are done. Then the meat.
Now the flavoring and tasting. I like a dill flavor to finish it, dill just needs heated through. Careful. Too little isn't bad, too much is awful.
Serve this with a spoonful of sour cream on top. I like to add an egg yolk to the cream, the heat of the soup cooks the egg and the cream stays on top.
See, you are too a real honest to goodness chef!
Start with a picked over turkey that, hopefully, had a sage dressing. The sage flavor will be just right. Add water, and any vegetables you have to make a rich broth, like onions, celery, carrots. Add a TBS or so of pickling spices that you tie in cotton so you can take them out, then salt and pepper. Cook long and slow. OK, you aren't going to be standing right there watching, go do the laundry while it stews.
Strain the broth when done. Pick the bones of that turkey for any remaining meat. Cut the meat in bite sized pieces to be added to soup last.
Put three red vegetables (carrots, tomatoes and beets) and three white ones (potatoes, saurkraut, and cabbage) in the soup.
My grandmother cut the veggies in wonderful matchstick pieces. It was SO pretty. I don't have the patience right now, maybe tomorrow. So I just dice. Now is when smelling tasting, thinking about it comes. Carrots take longest to cook, put them in first, next potatoes, then cabbage. Be sure not to use too much saurkraut so the flavor overwhelms the rest, but it won't be right without a bit of the sour of itt. the canned veggies go in last, when the carrots are done. Then the meat.
Now the flavoring and tasting. I like a dill flavor to finish it, dill just needs heated through. Careful. Too little isn't bad, too much is awful.
Serve this with a spoonful of sour cream on top. I like to add an egg yolk to the cream, the heat of the soup cooks the egg and the cream stays on top.
See, you are too a real honest to goodness chef!