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Nutrition Facts
Serving Size 1 (669g) Recipe makes 6 servings The following items or measurements are not included below: 30 g turkey liver
Calories 139
Calories from Fat 41		(29%)
Amount Per Serving		%DV
	Total Fat 4.6g	7%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 738mg		30%
Potassium 516mg		14%
Total Carbohydrate 12.8g		4%
	Dietary Fiber 3.5g	13%
	Sugars 4.5g
Protein 12.4g		24%
detailed view... how is this calculated?

Croatian Turkey Soup

Recipe #252626 | 4¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: nitko
Sep 12, 2007

This is very simple soup, traditional Sunday lunch starter in Croatian families. It must be cooked on very low fire for 3 to 4 hours. Use turkey back, wings, legs, head or parts of turkey not suitable for Thanks giving meal.

SERVES 6 , 6 p (change servings and units)

Ingredients

300 g turkey
30 g turkey liver
10 g turkey heart
10 g turkey (stomach)
200 g carrots
100 g tomatoes (or one whole tomato)
150 g onions
100 g parsley roots
50 g celery root
10 g kale (one leaf)
10 g salt
10 g black pepper (whole berries)
50 g parsley (fresh, minced)
3 liters water (cold)

Directions

1
Put cold water in a pot (appropriate large pot). If you want better soup put turkey in cold water, if you want better turkey meat put it in hot water.
2
Rind carrots, onion, parsley, celery and put all other ingredients into water. Boil and after it boils reduce heat and cook for 3 to 4 hours.
3
Filter the soup into separate pot.
4
If you want, put into strained soup carrots, turkey meat (or liver, stomach, or hearts) and add noodles or whatever you like in soup, sprinkle with freshly minced parsley and serve.