If until now I only made chicken Radauteana soup, now it's time to make turkey Radauteana soup, a creamy and very delicate soup that is very easy to make.
I made the turkey Radauteana soup, very flavorful, and this turkey meat is perfect for the famous Radauti soup.
The ingredients for Radauteana soup are listed below in the description, and the step-by-step recipe for Radauteana soup is in the video.
Chef Paul Constantin wishes you a good appetite!
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Ingredients for Radauteana soup with turkey meat:
- 1 kg turkey breast;
- 1 kg turkey leg meat;
- 3 whole medium onions;
- 3 medium carrots;
- 1 medium celery root (approx. 200 g);
- 1 large parsley root or parsnip root;
- 2-3 bay leaves;
- 1 tablespoon whole peppercorns;
- 1 tablespoon salt, or to taste;
- 10-12 garlic cloves + 1 tablespoon vinegar on top;
- 6-7 egg yolks (1 yolk for 1 liter of broth);
- 6-7 tablespoons vinegar (1 tablespoon for each liter of broth);
- 500 g heavy cream (30% fat content) (approx. 100 grams per liter of broth);
- 200 g liquid cooking cream (30% fat content) (added for creaminess);
- 6 liters of water;
The vinegar will emulsify the cream and egg yolks when cold, preventing their fermentation, just like with the garlic. For finishing touches, grate a carrot and sauté it with 2 tablespoons of oil for about 2-3 minutes. Then strain it into the soup using a sieve (see video).
Serve with cream, vinegar, hot pepper, and garlic sauce.
Enjoy your meal!
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