Turtle Soup
Ingredients
Directions
Soak
Soak the dried turtle flesh in lukewarm water for three days, changing the water every twelve hours.
For the last twelve hours, increase the water temperature slightly and keep the basin warm.
If an unpleasant odor arises, rub the flesh lightly with coarse sea salt.
After soaking, cut the meat into 2-inch square pieces.
Cook
Boil the pieces gently in strong stock for twelve hours.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Dried turtle flesh
- Forms the main body of the soup and gives it its chewy, meaty texture.
The step that matters
Soaking and changing the water. Dried flesh must rehydrate and lose its strong odor before cooking. Changing the water regularly keeps the soaking liquid fresh, so the meat cooks up cleaner in flavor and softer in texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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