My apologies for those who are vegetarian, vegan and those who cannot stand the idea of eating or even preparing offal. On the other hand it is almost a must for many people, for some for health reasons.
This Trotter Soup is especially good for people joint problems. Even some doctors prescribe it. This recipe is from my mother and it is approved my my father.
This recipe does not have any secret tips to share, just the basics that are not to be forgotten. The trotters must be washed thoroughly, must be bought from a trustworthy market or butcher. Traditionally in Turkey most of the people prefer lamb trotters, however I know that in USA lamb trotters are not allowed.
What kind of meat is Trotter?
Trotters are parts of the animal where there is very few blood veins so if the animal is given any hormones this part is least, if any, affected.
You must cook the trotters for about an hour so that the meat on the bones almost fall apart; using a pressure cooker will obviously make the cooking much shorter. When you are adding the thickenning mixture make sure to add while you are continuously stirring and the mixture should be warmed up before – read the below recipe for details.
Adjust the amount of vinegar and garlic according to your taste. It is also a good idea to bring these to the table, in case your guests want to add more, also serve with lemon wedges. Rocket salad will be a perfect companion to balance this strong soup.
Wish you all a nice meal and healthy joints.
- 6 veal trotters
- 1 onion chopped
- 1½ kilograms water
- 1 teaspoon salt to taste
- 1 tablespoon flour
- 3 tablespoons plain yogurt
- 1 egg yolk
- 1 pinch salt
- 50 mililitres cold water
- 7 garlic cloves crushed or grated
- 100 mililitres vinegar apple or grape
- Rinse the trotters. Add trotters and water to cover in a pot, preferrably a pressure cooker. Cook until the meat starts to come off the bones easily.
- Drain the water to another pot, to get rid of any small bones. Used a wire colander.
- Separate all the meat and the marrow from the bones and cut to small pieces. Add these back to the drained water.
- In a separate bowl mix well all the thickenning ingredients until you obtain a smooth mixture.
- Add several spoons of the soup to the thickenning mixture, one by one, while stirring the thickenning mixture. Once this mixture is warm pour it slowly to the soup, again while mixing the soup. If you do not make the thickening mixture warm or you do not stir the yogurt and/or the egg will be cooked too fast and will have an unpleasent look in the soup.
- Heat up the soup to boil one last time and and remove from heat.
- Taste and add salt if necessary.
- Serve warm with the garnish served in individual bowls.