Croatian Turkey Soup With Sour Cream and Dill (Ajngemahtes)

Croatian Turkey Soup With Sour Cream and Dill (Ajngemahtes)

Ingredients:
ground turkey, raw
ground turkey, raw
ground turkey, raw
ground turkey, raw
carrots, raw
tomatoes, red, ripe, raw, year round average
onions, raw
parsley, fresh
celery, raw
peas, green, frozen, unprepared
kale, raw
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
lard
dill weed, fresh
cream, sour, cultured
water, bottled, generic

Directions:
Put cold water in a pot (appropriate large pot).
Rind carrots, onion, parsley, celery and put all other ingredients into water.
Boil and after it boils reduce heat and cook for 3 to 4 hours.
In the meantime, cook green peas until almost done and put aside.
Take another pot and melt lard and put flour in it and fry until it become slightly brown (brownish).
Add just a little soup in it and mix hard until it become creamy; than add filtered soup.
Cut carrots into small cubes; add green peas and turkey meat (including livers, hearts, and stomach of course cut them into small pieces).
Cook for more 30 minutes on low fire.
You can also add noodles if you like.
Before serving add sour cream and freshly minced dill and serve.