Croatian Turkey Soup With Sour Cream And Dill (Ajngemahtes)

• 300 g turkey
• 30 g turkey liver
• 10 g turkey (hearts)
• 10 g turkey (stomach)
• 200 g carrots
• 100 g tomatoes (or one whole tomato)
• 150 g onions
• 100 g parsley roots
• 50 g celery root
• 150 g green peas
• 10 g kale (one leaf)
• 10 g salt
• 10 g black pepper (whole berries)
• 20 g flour
• 10 g lard
• 100 g fresh dill (minced)
• 100 g sour cream
• 3 liters water (cold)

1. Put cold water in a pot (appropriate large pot).
2. 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.
3. In the meantime, cook green peas until almost done and put aside.
4. 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.
5. Cut carrots into small cubes; add green peas and turkey meat (including livers, hearts, and stomach - of course cut them into small pieces).
6. Cook for more 30 minutes on low fire. You can also add noodles if you like.
7. Before serving add sour cream and freshly minced dill and serve.

turkey, turkey liver, turkey, turkey, carrots, tomatoes, onions, parsley roots, celery root, green peas, kale, salt, black pepper, flour, lard, fresh dill, sour cream, liters water

Taken from www.food.com/recipe/croatian-turkey-soup-with-sour-cream-and-dill-ajngemahtes-252624 (may not work)