Wedding Soup
Sample Dishes from Turkish Cuisine
Wedding Soup (Düğün
Çorbası)
| Ingredients | Measure | Amount |
| Lamb with bone | - - | 500 gr |
| Water | 6 cup | 1200 gr |
| Salt | 2 teaspoon | 12 gr |
| Flour | 1/3 cup | 35 gr |
| Egg | 1 piece | 50 gr |
| Lemon juice | 2 tablespoon | 20 gr |
| Margarine | 1 1/2 tablespoon | 15 gr |
| Red pepper | 1/2 teaspoon | 1 gr |
Preparation
Simmer meat in
4 cups of water in a large saucepan until tender. Remove from liquid; drain.
Bone and dice. Stir in liquid. Add 1 cup of hot water. Season with salt. Cover
and simmer gently. Combine beaten egg, lemon juice and flour, mixing well. Add
1 cup of cold water; stir. Blend in broth gradually stirring constantly. Simmer
gently for 2-3 minutes. Remove from heat. Melt margarine in a skillet. Add red
pepper stir. Sprinkle over soup. Serve hot.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 118 cal |
| Protein | 5,7 g |
| Fat | 8,3 g |
| Carbohydrates | 4,7 g |
| Calcium | 8 mg |
| Iron | 0,52 mg |
| Phosphorus | 57 mg |
| Zinc | 1 mg |
| Sodium | 810 mg |
| Vitamin A | 90 iu |
| Thiamine | 0,04 mg |
| Riboflavin | 0,06 mg |
| Niacin | 1,27 mg |
| Vitamin C | 1 mg |
| Cholesterol | 59 mg |
Regional Characteristics:
It was served
to guests during wedding ceremonies which lasted for days and nights. For
this reason it is called "Wedding Soup".