Trotter soup; It is a traditional soup made from the feet of animals such as calves, goats and sheep. While it is made with head meat and tomato paste under the name of "kelle-paça" in our eastern regions, "Beykoz Paçası", which is made without tomato paste and seasoned, is white, specially in the Beykoz district of Istanbul. Although it is a bit laborious and time-consuming to make, it is recommended by experts to consume it abundantly during the winter months as it protects against diseases and strengthens the immune system due to the high collagen, vitamin, mineral and antibiotic properties it contains. Enjoy your meal!
Rinse the cleaned (frozen) legs with plenty of water and soak them in water to which you add 1 spoon of vinegar.
Peel and wash the onion and garlic and chop them roughly. Put the washed and drained leg, onion, garlic and bay leaves into the pot and add 5-6 glasses of cold water.
Put your pot on the stove and add 1 teaspoon of rock salt. First, cook on medium heat, then over low heat when it starts to boil, for at least 4-5 hours, until the legs are completely soft and fall apart. (If you don't have much time, you can also cook it in a pressure cooker, but for more collagen, slow and long cooking is recommended)
For the dressing, whisk the egg yolk, yoghurt and flour in a bowl until you get a smooth consistency.
To prevent the soup from curdling, add 1 ladleful of hot water from the cooked soup to the marinade, slowly and while continuing to stir.
Bring the soup to a very low heat. Add the seasoning little by little, cook for another 1-2 minutes and remove from the heat.
For the sauce, add vinegar to the crushed or finely chopped garlic. Melt the butter and fry the red pepper flakes. Flavor your soups in serving bowls with vinegar and garlic sauce,
Finally, serve hot by drizzling hot pepper butter over them. Healing and bon appetit!
Note: If you remove the foam and the kefin that accumulate on the trotters with a perforated ladle while they are boiling, your soup will retain its white color.
Keep in mind: You can click on each ingredient to find other recipes that use that ingredient.
Lamb Foot (Trousse):
Lamb trotters support joint health and increase skin elasticity due to its collagen content. Glucosamine and chondroitin help cartilage repair. Combination with bone broth increases nutritional value. Lemon, garlic and vinegar enhance the taste.
Dry Onion:
Dry onion is a kitchen staple and a powerful antioxidant source. Its quercetin content helps protect the body against free radicals, reduces inflammation, and may support heart health. Rich in Vitamins C and B6, and manganese, it strengthens the immune system. Its prebiotic fibers contribute to digestive health. It is widely used in dishes ranging from meat dishes to vegetable sautés, pilafs, and soups. It pairs perfectly with garlic, tomatoes, peppers, and red meat.
Yogurt:
Yogurt, a fermented milk product, supports the digestive system and helps balance gut flora due to its rich probiotic content. This contributes to strengthening the immune system. It is also a high-quality source of protein and calcium, important for bone health and muscle development. With its slightly sour taste, it pairs perfectly with fruits, granola, or honey for breakfast. In main dishes, it adds flavor as the main component of cacık or various mezzes.
Flour:
Flour is a fundamental foodstuff obtained by grinding grains. It provides our body with a long-lasting energy source, especially through complex carbohydrates. Varieties like whole wheat flour, thanks to their high fiber content, support digestive health, provide a feeling of fullness, and help stabilize blood sugar levels. It also contains essential B vitamins (especially B1, B3, B9) and important minerals such as iron and magnesium, which are crucial for nervous system functions, energy production, and blood formation. It is versatile in the kitchen; forming the base for baked goods like bread and pastries when combined with milk, eggs, and yeast, while also being used to thicken sauces or create harmonious flavors with vegetables.
Egg Yolk:
Egg yolk is rich in protein, choline (critical for brain and liver health), vitamins D and A, and powerful antioxidants like lutein and zeaxanthin. It notably supports eye health, contributes to bone development, and strengthens cognitive functions. Its healthy fat content provides a sense of satiety. It's an excellent binder and flavor enhancer in savory sauces like béchamel, mayonnaise, and Hollandaise, as well as in sweet applications like pastry creams.
Garlic:
Garlic, thanks to its allicin compound, offers strong antioxidant and anti-inflammatory properties. It can boost the immune system, increasing resistance against illnesses. Furthermore, it contributes to cardiovascular health by helping regulate blood pressure and balance cholesterol levels. Widely used in traditional medicine, garlic is also known for its digestive support effects. An indispensable ingredient in meat dishes, vegetable sautés, and Mediterranean cuisine, it pairs wonderfully with herbs like rosemary and thyme.
Bay Leaf:
Bay Leaf is a potent spice that can aid digestion, helping to reduce gas and bloating. Rich in antioxidants and anti-inflammatory compounds, it contributes to overall well-being. It's widely used in soups, stews, meat dishes, and legumes to add aromatic depth. It pairs exceptionally well with tomatoes, garlic, and thyme. While enhancing the dish's flavor, it leaves subtle bitter and woody notes.
Salt:
Salt is an essential mineral that adds unique flavor to dishes and serves as a natural preservative. It provides vital electrolyte balance for the body's water regulation, nerve, and muscle functions. It pairs perfectly with spices, herbs, and oils, enriching the taste of every meal. An indispensable part of every table.
Vinegar:
Vinegar, with its acetic acid content, can help regulate blood sugar, support digestion, and assist in weight management. Furthermore, its antimicrobial properties strengthen immunity. It pairs perfectly with olive oil, garlic, and various herbs in salads. It creates delicious combinations with meat and vegetables in marinades.
Butter:
Butter is a rich, flavorful fat derived from milk. It contains fat-soluble vitamins like A, D, E, and K2, along with healthy fatty acids, serving as an energy source. It's easily digestible. Butter enhances the taste of meals and rice dishes, is spread on bread, or used in sauces. It's indispensable for breakfast tables and various recipes.
Chili Pepper:
Red Pepper Flakes, beyond adding a unique heat to dishes, can help boost metabolism due to the capsaicin it contains. It also supports the body with its antioxidant properties and can benefit digestion. It pairs wonderfully with garlic, tomato, olive oil, and various meat dishes; it also adds depth to pasta and soups.
Elbasan is a traditional Albanian dish made by roasting pan-boiled lamb in a yoghurt sauce. It takes its name from Elbasan, a city in the Republic of Albania. Elbasan pan also found a special place in the Ottoman palace…
Although it is said to be born from French cuisine in many sources and spread to world cuisine, crepe is nothing more than flowing or sizzling. It is obtained by cooking a smallest dough prepared with simple ingredients…
When the Turks first learned how to preserve milk by turning it into yoghurt, they produced plenty of yoghurt. A few centuries ago, before refrigerators existed, one way to preserve yoghurt was to mix it with wheat and…
The "palace egg" inherited from the Ottoman cuisine to the Turkish cuisine is made by cooking onions on low heat for a long time, caramelizing them, and then breaking eggs on it. A hearty version of the same flavor is…
60 Min
Recipes by ingredients you have in your fridge!
Smart recipes from Turkish and Greek cuisines, carefully prepared and filtered according to the ingredients you have, are at your fingertips!
Whether it's for breakfast, a hot starter, or a main course on its own. It saves single-person tables, becomes an alternative to snacks, and suits your diet. A traditional Turkish cuisine recipe that is light,…
Recipe for entry into Ottoman palace cuisine. How to cook the secret onions. He slowly, very, very low fire ... Soğanları piyazlık ( yarım halka ) ince ince doğrayın ve üzerine tuz ekleyip hafifçe ovalayın ve…
For: 6 People
Prep: 6 Min
40 Min
