Monday, January 21, 2013

Hot and Sour Turkey Soup


This isn't Hot and Sour soup in the traditional Asian sense but when I made it and added in the lemon juice at the end...
it seemed like a good title and I'll be adding in that tart and sour juice to my turkey soup from now on.  
I found that it balanced the sweetness of the turkey broth and the heat from the  chili peppers.

If you still have a turkey carcass that you tucked into your freezer after Christmas...it is time to pull out your stock pot and get some soup going for your family.

  • 1 large turkey carcass
  • 1 large diced onion
  • 4 or 5 stalks celery, sliced
  • 5 carrots, julienned 
  • 1/2 cup whole grain rice
  • 1/2 cup pot barley  
  • 2 teaspoons poultry seasoning
  • 1 teaspoon salt
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon chili flakes (if there is chili flakes in your Italian seasoning...omit the additional chili flakes here)
  • 1 cup of fresh minced parsley
  • chicken bouillon (to taste)
  • additional salt as needed
  • juice of 1 lemon
  1. Place the turkey carcass bones in a large stock pot and add enough water to cover.   I usually add at least 10 cups of water. If your turkey carcass is smaller adjust the amounts of vegetables and grains accordingly.
  2. Bring to a boil and simmer for 4 hours. Remove the bones, separate the meat and add the meat back to the soup.
  3. Chop up the vegetables and add them to the soup pot along with the rice and barley.  
  4. Add all the seasonings except chicken bouillon and simmer for another hour.  Taste the broth and if necessary add 1 or 2 cubes chicken bouillon and additional salt if needed.
  5. Just before serving, add the lemon juice.  

9 comments:

  1. how perfect-I am cooking down a turkey this morning-always welcome new spices for my soup-thanks Kathy

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  2. I love dishes that give you that contrasting rush!

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  3. Mmm that looks and sounds delicious. It must be Turkey soup time - I did mine this weekend too. Next time I will try your recipe. We love soups with barley and rice in them - always taste so hearty!

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  4. Yum! Just in time for us. It is very cold here!

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    1. Hi Linda, We noticed that you popped the recipe onto your own blog and also included the photo. We would appreciate if you would give Mennonite Girls Can Cook credit for this recipe. There is no comment forum there so I am hoping you catch this here and make the correction.
      Thanks so much.

      Delete
  5. Me encanta esta receta de sopa reconfortante luce muy bonita y exquisita,abrazos y abrazos

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    1. the above comment translates to this-
      I love this comforting soup recipe looks very beautiful and exquisite, hugs and kisses

      Delete
  6. Adding lemon juice when making chicken broth is a Jewish method. I don't doubt it would apply to Turkey too.

    Sharon

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