Croatian Turkey Soup with Sour Cream and Dill Ajngemahtes
Warm, hearty, and bursting with flavor, Croatian Turkey Soup with Sour Cream and Dill (Ajngemahtes) is a rustic comfort dish that blends tender turkey, aromatic root vegetables, and the tangy richness of sour cream. This traditional Croatian recipe features a creamy, velvety broth infused with fresh dill and a hint of zesty lemon, creating a perfect balance of flavors. Slow-simmering the turkey ensures tender, juicy bites, while a touch of flour thickens the soup to a dreamy consistency. Ideal for chilly evenings or as a soothing pick-me-up, this soup is easy to prepare, nutrient-rich, and irresistibly satisfying. Serve it as a nourishing main or a lighter starter, and garnish with fresh dill for an extra burst of herbal vibrancy. Whether you're exploring Balkan cuisine or craving comfort in a bowl, this dish is sure to delight your taste buds.
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Recipe Information
Ingredients
- 500 g turkey breast or drumstick
- 2 L water
- 2 carrots
- 1 parsnips
- 100 g celeriac (celery root)
- 1 yellow onion
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 200 ml sour cream
- 3 tbsp fresh dill
- 2 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
- 1 bay leaf
- 1 vegetable or chicken stock cube (optional)
Instructions
In a large pot, add the turkey, water, and bay leaf. Bring to a boil, then reduce heat to medium-low. Skim any foam that rises to the surface and simmer gently for 40-50 minutes, or until the turkey is tender.
While the turkey is cooking, peel and dice the carrots, parsnips, celeriac, and onion into small pieces.
Once the turkey is cooked, remove it from the pot and set aside. Strain the broth if needed to remove impurities, then return it to the pot.
In a skillet, melt the butter over medium heat and sauté the onions until softened and translucent, about 5 minutes.
Add the carrots, parsnips, and celeriac to the pot with the broth. Simmer for 15-20 minutes or until the vegetables are tender.
Shred the turkey meat into bite-sized pieces and return it to the pot.
In a small bowl, whisk the sour cream, flour, and a ladle of warm soup broth until smooth. Slowly stir this mixture into the pot, ensuring it incorporates fully to avoid lumps.
Season the soup with salt, black pepper, lemon juice, and crumble in a stock cube if using. Let it simmer for an additional 10 minutes.
Finely chop the fresh dill and stir it into the soup just before serving.
Serve the soup hot, garnished with a bit of extra dill if desired, and enjoy!
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 6.1 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 530 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
