Did you throw out the Thanksgiving turkey bones? I hope not, it is the best part of the turkey!
It makes wonderful stock, especially if you had cooked the turkey with sage dressing. I simmer it slowly for a long time with a little beef and vegetables like carrots, onions, and celery. Strain this and save any meat from the bones, tossing out the vegetables. If you cool it well so you can get any fat off the top it is low calorie. This broth needs to be simmered with a tablespoon of pickling spices. Wrap the pickling spices in net or muslin so you can take them out.
You can use this as a basis for any soup, but our family was Germans from the Black Sea area in Russia. We make our own version of Borscht out of it.
There are three red vegetables and three white ones. To be proper, the vegetables need to be cut in the long narrow strips called julienne. I don’t have the patience or the tools.
The reds are: tomato, carrots, and beets,
The whites are: sauerkraut, cabbage, and potatoes.
The exact proportions of each isn’t very important, but don’t overpower it with the strong tasting sauerkraut. A whole can is usually too much, but it needs some sauerkraut.
Besides salt and pepper, dill is the main seasoning needed. The fun part is tasting and deciding how you want to season it. I usually put some fresh pickling spices in, again wrapping them so they can be removed. Sometimes I add just a touch more sage, but it is very easy to ruin the soup with too much sage. It needs just a hint.
Add the meat in and serve it with sour cream. If you beat an egg yolk into the sour cream it will partially cook on the top of the hot soup and be thicker.
It makes wonderful stock, especially if you had cooked the turkey with sage dressing. I simmer it slowly for a long time with a little beef and vegetables like carrots, onions, and celery. Strain this and save any meat from the bones, tossing out the vegetables. If you cool it well so you can get any fat off the top it is low calorie. This broth needs to be simmered with a tablespoon of pickling spices. Wrap the pickling spices in net or muslin so you can take them out.
You can use this as a basis for any soup, but our family was Germans from the Black Sea area in Russia. We make our own version of Borscht out of it.
There are three red vegetables and three white ones. To be proper, the vegetables need to be cut in the long narrow strips called julienne. I don’t have the patience or the tools.
The reds are: tomato, carrots, and beets,
The whites are: sauerkraut, cabbage, and potatoes.
The exact proportions of each isn’t very important, but don’t overpower it with the strong tasting sauerkraut. A whole can is usually too much, but it needs some sauerkraut.
Besides salt and pepper, dill is the main seasoning needed. The fun part is tasting and deciding how you want to season it. I usually put some fresh pickling spices in, again wrapping them so they can be removed. Sometimes I add just a touch more sage, but it is very easy to ruin the soup with too much sage. It needs just a hint.
Add the meat in and serve it with sour cream. If you beat an egg yolk into the sour cream it will partially cook on the top of the hot soup and be thicker.
