Kelle Paça Soup Recipe
We are here with a medicinal soup recipe that is one of the indispensable flavors of our cuisine and is considered a pharmacy on its own: Kelle paça soup.
Kelle paça soup, also known as kelle soup and paça soup, which we generally drink in soup shops, tripe shops and restaurants, is mostly made at home during Eid al-Adha. With this perfect, restaurant-style kelle paça soup recipe, you can now easily make it at home.
Do your children, your family or yourself get sick very often? Do your bones and joints hurt? Need some support for your immune system? Then the solution is head to toe!
The benefits of this soup, which has a very old history, are endless, but its preparation is also difficult and requires meticulousness. Garlic and vinegar go so well with this nutritious soup, don't ask. We'd better take you to our recipe. Bon appetit and good health!
- 1 head (calf, sheep or calf )
- 4 feet (calf, sheep or veal )
- 1 egg yolk
- 2 tablespoons of flour
- 1 tablespoon butter
- 1 teaspoon of ground red pepper
- 1 teaspoon of salt (can be reduced or increased)
For Service:
- 3 cloves of garlic
- 1/2 tea glass of vinegar
- 1 teaspoon of ground red pepper
How to Make Kelle Paça Soup Recipe?
- After soaking the head and legs in water, drain the water. Put it in a pressure cooker. Cook for approximately 1-1.5 hours.
- Chop the boiled meat into small pieces. Put the meat into the boiling water.
- In a separate bowl, mix egg yolk, vinegar and flour.
- Take a ladle or two of boiling water into the bowl and mix.
- Quickly add this warmed mixture to the soup.
- Add the garlic and salt.
- After boiling once more, turn off the heat.
- Enjoy your meal.