Schildpadsoep
Schildpadsoep Recipe from Netherlands | Ingredients: Calf Hock, Beef, Bacon, and Herbs
Introduction
Schildpadsoep, or turtle soup, is a traditional Dutch soup that has been enjoyed for centuries. This rich and flavorful soup is made with a variety of ingredients, including beef, calf hock or calf's head, herbs, and spices. It is a labor-intensive dish that requires patience and attention to detail, but the end result is well worth the effort.
History
Schildpadsoep has a long and storied history in Dutch cuisine. Originally, the soup was made with turtle meat, hence the name "turtle soup." However, as turtle meat became less common and more expensive, the recipe evolved to include other meats, such as beef and calf hock. Despite these changes, the soup has remained a beloved dish in the Netherlands and is often served at special occasions and celebrations.
Ingredients
How to prepare
- Simmer the beef and hock or calf's head in water with a pinch of salt for 3.5 hours.
- In a separate pan, sauté the finely chopped bacon and herbs in butter over low heat.
- Add the flour and cook until it turns brown, being careful not to burn it.
- Gradually pour in the hot stock, bringing the mixture to a boil after each addition.
- Simmer for approximately 0.5 an hour, then strain the mixture through a sieve and add soy sauce or meat drippings.
- Return the meat from the hock or calf's head and the beef to the mixture.
Variations
- For a lighter version of the soup, you can use chicken or vegetable broth instead of beef broth.
- You can also add vegetables such as celery, leeks, and potatoes to the soup for added flavor and nutrition.
Cooking Tips & Tricks
Be sure to simmer the beef and hock or calf's head for the full 3.5 hours to ensure that the meat is tender and flavorful.
- When sautéing the bacon and herbs in butter, be careful not to burn the flour. Stir constantly to prevent any lumps from forming.
- Gradually adding the hot stock to the flour mixture will help create a smooth and creamy soup base.
- Straining the mixture through a sieve will remove any solids and create a smooth and velvety texture.
- Adding soy sauce or meat drippings at the end will enhance the flavor of the soup and give it a rich umami taste.
Serving Suggestions
Serve the soup hot with a side of crusty bread or crackers for dipping.
Cooking Techniques
Simmering the meat for an extended period of time will help develop the flavors and create a rich and flavorful broth.
Ingredient Substitutions
If you cannot find calf hock or calf's head, you can use beef bones or oxtail instead.
Make Ahead Tips
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Presentation Ideas
Garnish the soup with a sprig of fresh parsley or a dollop of sour cream for a beautiful presentation.
Pairing Recommendations
Schildpadsoep pairs well with a crisp white wine or a light lager beer.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Nutrition Information
Calories per serving
250 per serving
Carbohydrates
15g per serving
Fats
12g per serving
Proteins
20g per serving
Vitamins and minerals
This soup is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and calcium.
Alergens
Allergens: Contains dairy (butter) and gluten (flour)
Summary
Schildpadsoep is a hearty and nutritious soup that is high in protein and low in carbohydrates. It is a satisfying dish that is perfect for a cold winter's day.
Summary
Schildpadsoep is a classic Dutch soup that is rich, flavorful, and satisfying. With a long history and a complex flavor profile, this soup is sure to impress your guests and become a new favorite in your recipe repertoire. Enjoy!
How did I get this recipe?
The first time I saw this recipe, I knew it was something I had to make. It was a cold winter's day, and I had just finished browsing through an old cookbook that had been passed down to me from my mother. As I turned the pages, a picture of a steaming bowl of Schildpadsoep caught my eye. The name alone intrigued me, as I had never heard of this soup before.
I read through the ingredients and instructions, taking note of the rich broth, tender pieces of turtle meat, and fragrant spices that made up this traditional Dutch soup. I knew that I had to try making it for myself, to experience the flavors and textures that had been passed down through generations.
I set out to find the ingredients, which proved to be a challenge. Turtle meat was not something readily available at the local market, so I had to do some research and visit specialty shops to track it down. As I stood at the butcher's counter, holding a package of turtle meat in my hands, I felt a mix of excitement and hesitation. This was a new culinary adventure for me, and I was eager to see how it would turn out.
Back in my kitchen, I began to prepare the soup following the recipe's instructions. I sautéed onions and garlic until they were fragrant, then added the turtle meat to brown. The smell of the meat cooking filled the air, blending with the spices and herbs that I had added to the pot.
As the broth simmered and the flavors melded together, I felt a sense of pride and accomplishment. This was more than just a recipe – it was a connection to my heritage, a way to honor the traditions of my ancestors through food. I stirred the soup slowly, savoring the anticipation of tasting the finished dish.
When the soup was finally ready, I ladled it into a bowl and took a tentative sip. The flavors exploded on my tongue – rich, savory, and comforting. The tender pieces of turtle meat melted in my mouth, perfectly complemented by the aromatic spices and herbs. I closed my eyes and savored each spoonful, feeling a deep sense of satisfaction and contentment.
As I continued to make Schildpadsoep over the years, I experimented with different variations and adaptations. I added my own twist to the recipe, incorporating ingredients that reflected my own taste and preferences. Each time I made the soup, it brought me back to that first moment of discovery, when I knew that this recipe would become a cherished part of my culinary repertoire.
I shared the recipe with friends and family, passing on the tradition and history that it held. They marveled at the unique flavors and the story behind the soup, amazed that such a simple dish could hold so much meaning and significance. I felt a sense of pride knowing that I was preserving a piece of my heritage through the art of cooking.
As I sit here now, reflecting on the journey that led me to discover Schildpadsoep, I am grateful for the memories and experiences that have shaped my love of food and cooking. This recipe will always hold a special place in my heart, a reminder of the power of tradition and the joy that comes from sharing a delicious meal with loved ones. And so, I will continue to make Schildpadsoep, passing on the recipe and the story behind it to future generations, ensuring that its legacy lives on for years to come.
Categories
| Bacon Recipes | Basil Recipes | Beef Recipes | Carrot Recipes | Dutch Meat Dishes | Dutch Recipes | Dutch Soups | Marjoram Recipes | Offal Recipes | Rosemary Recipes | Thyme Recipes | Veal Leg Recipes |