Festive Bohemian soup with soy sauce
A festive poultry broth with carrot, celeriac and leek, enriched with Kikkoman Soy Sauce and fragrant spices. Served with noodles and mushrooms, this comforting soup is a warming centrepiece for any winter table.
Ingredients
Preparation
Step 1
1 carrot – 1 piece of celeriac – 1 small onion – 1 leek – 1 turkey leg, about 1.2 kg – 2 bay leaves – 2 juniper berries – ¼ black peppercorns – 4 allspice berries – ¼ tsp caraway seeds – 4 sprigs marjoram – 3 tbsp Kikkoman Naturally Brewed Soy Sauce
Dice the carrot, celeriac and onion. Slice the leek into thin rings. Place the vegetables and turkey leg in a large saucepan with 1½ litres of water and bring to the boil. Add the bay leaves, juniper berries, peppercorns, allspice, caraway, marjoram and the Kikkoman Soy Sauce. Cover and simmer gently for about 1½ hours.
Step 2
10 g dried porcini mushrooms – 1 carrot – 50 g soup noodles (e.g. vermicelli or star noodles) – ¼ bunch flat-leaf parsley
Soak the porcini according to the packet instructions, then finely chop. Dice the carrot or slice it thinly, cutting out stars if you like, then blanch if desired. Cook the noodles according to the packet instructions. Finely chop the parsley.
Step 3
2 tbsp Kikkoman Naturally Brewed Soy Sauce – ¼ tsp ground nutmeg – 1 tsp lemon juice – ¼ tsp freshly ground pepper – about 100 g sour cream
Remove the turkey leg from the broth, take the meat off the bone and cut into small cubes. Strain the broth, then season with the Kikkoman Soy Sauce, nutmeg, lemon juice and pepper. Divide the noodles, meat, porcini mushrooms and carrot among soup bowls. Pour over the hot broth, sprinkle with parsley and, if you like, add a dollop of sour cream.
Tip
Season the soup with a little saffron for a more refined touch. For a creamy version, make a light roux and whisk in the broth. Any leftover meat can be frozen for later use.
Recipe-ID: 1617
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1 carrot – 1 piece of celeriac – 1 small onion – 1 leek – 1 turkey leg, about 1.2 kg – 2 bay leaves – 2 juniper berries – ¼ black peppercorns – 4 allspice berries – ¼ tsp caraway seeds – 4 sprigs marjoram – 3 tbsp Kikkoman Naturally Brewed Soy Sauce
Dice the carrot, celeriac and onion. Slice the leek into thin rings. Place the vegetables and turkey leg in a large saucepan with 1½ litres of water and bring to the boil. Add the bay leaves, juniper berries, peppercorns, allspice, caraway, marjoram and the Kikkoman Soy Sauce. Cover and simmer gently for about 1½ hours.
10 g dried porcini mushrooms – 1 carrot – 50 g soup noodles (e.g. vermicelli or star noodles) – ¼ bunch flat-leaf parsley
Soak the porcini according to the packet instructions, then finely chop. Dice the carrot or slice it thinly, cutting out stars if you like, then blanch if desired. Cook the noodles according to the packet instructions. Finely chop the parsley.
2 tbsp Kikkoman Naturally Brewed Soy Sauce – ¼ tsp ground nutmeg – 1 tsp lemon juice – ¼ tsp freshly ground pepper – about 100 g sour cream
Remove the turkey leg from the broth, take the meat off the bone and cut into small cubes. Strain the broth, then season with the Kikkoman Soy Sauce, nutmeg, lemon juice and pepper. Divide the noodles, meat, porcini mushrooms and carrot among soup bowls. Pour over the hot broth, sprinkle with parsley and, if you like, add a dollop of sour cream.
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