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Cooking
Turkey Soup with Pulled Meat and Brussels Sprouts
· 4 servings
Sauté the onion
Set a large pot on the stove and melt the lard in it. Add the finely chopped onion and sauté until softened.
Add the stock
Add the diced potatoes and pour in water, or stock if you have some on hand. Season with salt, freshly ground or crushed pepper, and caraway seeds.
Simmer until done
After 15 minutes, add the Brussels sprouts, halved and trimmed of any tired outer leaves, along with the pulled meat. Cook until the potatoes are tender. The Brussels sprouts should stay fresh and crisp.
Thicken and finish
Sprinkle in the semolina and simmer for another 5 to 10 minutes. Serve immediately.