Friday, November 25, 2011

Marash Girl's Turkey Soup, the old-fashioned way . . .

What do you do with all that boulghour pilaf, rice pilaf, pepper dolma, cabbage salad dressed in wine vinegar and olive oil, lettuce and tomato salad, mushrooms, broccoli, and, yes, turkey?

Marash Girl tells all.  Boil all the turkey that's left, carcass, skin, bones, and broth at the bottom of the roasting pan, leaving all in the original roasting pan.  (Break up the carcass so that you do not have to use as much water when you barely cover the carcass with water.) Add a tablespoon of white vinegar (to encourage the calcium out of the bones into the broth -- a tip for which to this day Marash Girl gives thanks to Hermineh), bring all to a boil, and simmer for 1 hour.  There's your broth!  Pour off the broth into a soup pot, skim off the fat (or leave the broth in the fridge for a day and the fat will harden making it easier to remove), add your leftovers (all except for the butternut squash which can be overwhelming), and you'll have an almost instant, and most delicious soup that can never be reproduced.  

Every once in a while, Marash Girl's friend complains that she can never reproduce Marash Girl's soups.  She is comforted by the fact that Marash Girl, herself, cannot reproduce them.  They are one of a kind soups, the way folks made soups in the olden days!  And they are delicious.


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