July 9, 2018 by Varga László
Ingredients (8-10 servings):
- 1.5 kg tripe precooked
- 1.5 kg turkey wings
- 3 medium onions
- 3-4 bay leafs
- 1 bulb of garlic
- 3 green chili peppers
- 3 celery stalks
- 200 g tomato puree
- 1 tablespoon oregano
- 1 tablespoon sweet paprika
- 2 limes
- 1 kg of oyster mushrooms
- 1 medium red onion for garnishing
- a bunch of parsley or coriander leaves for garnishing
- salt and pepper to taste.
- Wash the tripe in 1-2 bowls of fresh water.
- Chop the onions. Or even if you just clean them, they will dissolve during the hours of boiling.
- Disjoint the turkey wings.
- Clean the garlic cloves.
- Add the tripe to a large cooking pot ( I used an open fire kettle, because I cooked outside). Fill with enough water to cover it . Start cooking.
- Add the turkey pieces, onion, garlic and bay leafs.
- Grille the green chili peppers, turning them a few times, until a bit charred on all their sides.
- Chop the grilled chili peppers.
- Cut the celery stalks in smaller pieces to fit the pot and add to the soup.
- Season with the sweet and hot paprika.
- Add the tomato puree and season with the oregano and some extra paprika if needed.
- Slice roughly the mushrooms to have sort of a similar shape with the tripe.
- When the tripe and turkey has cooked for about 90 minutes, add the chopped mushrooms to the kettle with the soup and continue to cook until the mushrooms are cooked, about another 30 minutes.
- Slice thinly the red onions.
- Chop the parsley.
- Cut the remaining lime into wedges.
- When the soup is cooked, serve while hot in soup bowls garnished with some chopped parsley (coriander/cilantro if you like it, but I do not 🙂 ), some slices of red onion and a wedge of lime.
Category Mexican, Soup | Tags: bay leaf,beef,celery,chili pepper,garlic,hangover,hot,lime,Mexican,mushrooms,onions,soup,tripe,turkey | No Comments
June 27, 2018 by Varga László
Category Hungarian, Turkey | Tags: Hungarian,mushrooms,paprika,sour cream,stew,turkey | No Comments
April 18, 2018 by Varga László
- 1,5 kg goose innards and PARTS: wings, neck, gizzards, heats, even carcass
- 3-4 medium carrots
- 2 parsley roots
- 1 parsnip root
- 1 large purple onion
- 2-3 garlic cloves
- 100 g green peas (it can be frozen or fresh)
- 100 g mushrooms
- 350 g rice
- 2-3 tablespoons goose fat
- salt, pepper, parsley leaves
- Divide the goose into 6-8 parts. Rinse the goose giblets and place them in a large soup pot.
- Cover them with about 3 liters of cold water and start cooking it.
- Wash and clean thoroughly the root vegetables and dice them into larger pieces.
- When the soup starts boiling, foam it, add the root vegetables, onion, garlic, salt and some black peppercorns.
- Keep cooking over low heat until the meat is cooked.
- Filter the soup’s broth and set aside its fat.
- Dice the vegetables into bigger cubes.
- Brown these dices veggies in some goose fat for a few minutes.
- Bone the meat and cut it into bigger pieces.
- Fry the rice in goose fat until translucent, glassy like.
- Add the green peas and fill up with about a liter of the goose stock, cover and simmer over low heat.
- Fry the mushrooms and the goose parts in the goose fat.
- When the rice is cooked, add to the pot the fried cubed vegetables, the fried meat and fried mushrooms.
- Serve while hot sprinkling some chopped parsley leaves on top.
Category Goose, Hungarian | Tags: carrots,garlic,goose,green peas,Hungarian,mushrooms,onions,rice | No Comments