Beykoz Paça (Seasoned Lamb Feet Soup) Recipe
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!
Ingredients:
For 6 people
🕐 Preparation: 6 min. 🕐 Cooking: 60 min.
| For the Soup: | ||||
|---|---|---|---|---|
| Lamb Foot (Trousse) (Cleaned) | 4 | Qty | ||
| Dry Onion (Medium size) | 1 | Qty | ||
| Garlic | 1 | Clove | ||
| Bay Leaf | 2 | Qty | ||
| Salt (Rock) | 1 | Tsp (large) | ||
| For the Dressage: | ||||
|---|---|---|---|---|
| Yogurt | 3 | Tbsp | ||
| Flour (Heaping) | 1 | Tbsp | ||
| Egg Yolk | 1 | Qty | ||
| For the Sauce: | ||||
|---|---|---|---|---|
| Garlic (crushed) | 2 | Clove | ||
| Vinegar | 1 | 1/3 Cup | ||
| Butter | 2 | Tbsp | ||
| Chili Pepper | 1 | Tsp (large) | ||
Instructions:
-
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.
Soup Beef & Lamb
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