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Turtle Soup with Sherry

Make an exotic soup for lunch—treat yourself and your family! Turtle soup with dry sherry is a true restaurant dish that comes out beautifully at home. It's bold and distinctive, and food lovers will adore it. A little lemon juice at the end adds not just brightness but aroma, too. It's worth a try!

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Turtle soup with sherry
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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 34 % 10 g
Fats 28 % 8 g
Carbohydrates 38 % 11 g
164 kcal
GI: 33 / 0 / 67
    1. Prep your ingredients: rinse the turtle meat and cut it into small pieces; peel the garlic and mince it as finely as you can; trim, wash, and finely chop the celery stalks; peel the onion and purée it in a blender; seed and devein the bell pepper, wash it, and purée it in the blender; wash the parsley and chop it finely; hard-boil the eggs, then cool, peel, and cut them into small cubes. 2. Now that everything's ready, let's start cooking. 3. Put the turtle meat in a pot, add the bay leaf, and pour in water—you'll need two liters for this amount. 4. Simmer the meat for two to two and a half hours over medium heat. 5. Meanwhile, melt the butter in a skillet over medium heat. 6. Add the garlic, celery, chopped onion, and bell pepper to the melted butter and cook for 4–6 minutes. 7. Stir in the tomato paste and Worcestershire sauce. Season with paprika, salt, and pepper to taste, and cook for another 2 minutes. 8. Now sprinkle in the flour and stir. Cook for 3 minutes until thickened, then transfer the skillet's contents to the pot with the broth and meat. 9. Bring the soup to a boil over low heat. Taste and adjust with salt and pepper if needed. 10. Add the chopped parsley, pour in the sherry, and add the eggs. Squeeze in the juice from a piece of lemon to season the soup. The moment it comes back to a boil, turn off the heat. Ladle into bowls and serve, sprinkled with a little more parsley if you like. 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
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  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
  • Sherry - 163  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Paprika - 289  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Worcestershire sauce - 78  kcal/100g
  • Turtle meat - 89  kcal/100g
  • Celery stalk - 12  kcal/100g

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