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Turtle Soup with Vegetables and Fragrant Herbs

Make an aromatic turtle soup — amazingly delicious! Turtle soup with vegetables and fragrant herbs is a refined restaurant-style dish. If you can't find turtle meat, you can use another fillet instead. You'll need just a handful of vegetables, which you can round out with a few tomatoes if you like — but the soup is rich and flavorful even without them. A flour roux, cooked first with butter, helps thicken it.

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Soup with turtle meat, vegetables and fragrant herbs
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 40 % 6 g
Fats 33 % 5 g
Carbohydrates 27 % 4 g
79 kcal
GI: 50 / 0 / 50
    1. Before you start the soup, prep the ingredients: rinse the turtle meat and cut it into pieces; peel and dice the onion; trim the celery stalk and cut it into small cubes; peel and finely chop the garlic; seed the bell pepper, rinse it, and cut it into cubes; rinse the oregano and thyme and chop them with a sharp knife; rinse the spinach, trim off the stems, and slice the leaves; hard-boil the eggs, then peel and cut them into large cubes. 2. Now that everything's ready, the fun part begins. Put half the butter in a heavy pot and set it over the heat. 3. When the butter melts, add the turtle meat and fry for 15 minutes, then season with salt and pepper. 4. Now add the vegetables and the fragrant herbs — oregano, thyme, and bay leaves. Keep frying, stirring as you go, until everything takes on a nice golden color, about 25 minutes. 5. Pour in the broth and bring to a boil. Reduce the heat to low and continue cooking for about 30 minutes. 6. Meanwhile, while the soup simmers, make the roux. Put the remaining butter in a heavy-bottomed skillet and melt it over low heat. 7. Stir the flour into the melted butter. Cook the mixture until it turns a light golden color and smells pleasantly nutty — no more than 2 minutes. 8. After the 30 minutes are up, stir the roux into the soup, mixing constantly so no lumps form. 9. Keep cooking the soup another 25 minutes, stirring occasionally so it doesn't scorch. Add the Worcestershire sauce and squeeze in the lemon juice. 10. At the same point, add the spinach and the boiled eggs. Let it finish boiling for 2–3 minutes, then turn off the heat. Ladle the soup into bowls and, if you like, garnish with a dollop of sour cream and a pinch of cayenne. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Spinach - 22  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Oregano fresh - 25  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Worcestershire sauce - 78  kcal/100g
  • Turtle meat - 89  kcal/100g
  • Meat broth - 34  kcal/100g
  • Celery stalk - 12  kcal/100g

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