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Turtle Soup

12 servings

Ingredients

• 250 g Marinated or dried turtle meat
• 2 kg Beef, coarse
• Butter (a little)
• Onion (a little)
• 3 l Water (boiling)
• 1 bottle White wine
• Salt and pepper (a little)
• Marjoram, thyme, basil, rosemary (a little)
• Egg white (for clarifying) (a little)

Instructions

1. Rinse marinated turtle meat with warm water to remove the oily-tasting fat; soak dried American meat in lukewarm water and cook until tender in the finished soup, while canned meat should only be brought to a boil once with the clear broth.
2. For the clear broth, chop the beef into pieces, brown it with butter and onion, pour in 3 liters of boiling water and one bottle of white wine, season with salt and pepper, and cook for 4-5 hours, diligently skimming off the foam.
3. Cook with marjoram, thyme, basil, and rosemary, strain the soup through a sieve, degrease, and clarify with egg white.
4. Finally, add the turtle meat, cut into small pieces, and serve.

Modernized from a treasured 19th-century German cookbook.