Classic Turtle Soup

1. My turtle meat, cut into small pieces. In the saucepan in which we will cook the soup, pour part of the vegetable oil. We send it to the fire. When the oil warms up, put the turtle meat in a saucepan. Add creole seasoning. Fry for about 20 minutes until the liquid evaporates.

2. Peel the onion, cut into very small cubes. We peel the Bulgarian pepper from the seeds, remove the peduncle. My vegetable is under running water. Cut into cubes. Peel the celery, also cut into cubes. Garlic is cleaned from the husk, passed through the press.

3. Put onion, bell pepper, celery and garlic in a saucepan, mix. Add dried thyme and bay leaf, reduce the heat to medium and fry, stirring frequently for 20 to 25 minutes, or until the vegetables are soft.

4. Then pour the meat broth and spread the tomato paste. Bring the soup to a boil. Cook for 30 minutes, periodically remove the fat that rises to the surface.

5. Meanwhile, pour the remaining vegetable oil into a frying pan with a thick bottom. We send it to the fire. Pour the flour, stirring continuously with a wooden spoon. We try not to let the flour burn.

7. Cook until the mixture resembles wet sand and a light nutty flavor appears. The resulting mass is introduced into the soup while constantly stirring with a whisk so that lumps do not form.

8. At this stage, add sherry to the soup, bring to a boil. We also add Worcestershire sauce and chili sauce. Reduce the heat to a minimum, cook for 30 minutes. Add lemon juice to the soup, continue to cook for 15-20 minutes.

9. My spinach, cut. Boiled eggs are cleaned from the shell, cut into cubes. Extract the bay leaf from the soup. We lay out the soup in portions, sprinkle with chopped egg and spinach.

Serve on the table. Bon appetit!