This recipe for Polish turkey broth with pancakes or rosół z indyka z naleśników
(RAW-soo z een-DIH-kah z nah-lezh-NEE-koov) is actually made with crepes, known as nalesniki in Polish. It's a common way to serve soup through much of Eastern Europe and Central Europe including Germany. This is a delicious way to make use of the bones from a roasted turkey. The pancakes in this recipe have no added oil or fat (except from the eggs) and are fried in a nonstick pan. Turn this soup into Cream of Turkey Soup.
Here's a larger photo of Polish Turkey Broth with Pancakes.
Here's a larger photo of Polish Turkey Broth with Pancakes.
Prep Time: 30 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 3 hours
Yield: About 12 cups Turkey Broth
Ingredients:
- Turkey Broth:
- 1 turkey carcass
- 16 cups (4 quarts) cold water
- 1 large onion, coarsely chopped
- 3 carrots, peeled and left whole
- 2 celery ribs, coarsely chopped
- 1 stock sachet
- Salt to taste
- Parsley for garnish
- Nalesniki:
- 1 cup all-purpose flour
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
Preparation:
- To make the broth: Combine turkey carcass and water in a stockpot over medium heat. Bring to a boil, reduce heat and simmer gently. Skim top surface until impurities no longer appear, about 30 minutes.
- Add onion, carrots and celery. Tie stock sachet to pot handle and drop into pot. Simmer, uncovered, for 2 hours, adding water if needed to cover.
- Pull up on stock sachet string and remove. Remove whole carrots and, when cool, slice and return to defatted soup. Strain stock into a clean, heatproof container, pressing on the onion and celery to extract all the flavor. Discard the onion and celery. To defat the broth, let cool in an ice water bath, uncovered. Refrigerate. Remove fat from surface when ready to use.
- To make the pancakes: In a medium bowl, whisk together the flour and salt. In a separate medium bowl, whisk together the eggs, milk and water. Add to the flour mixture, beating until smooth. Let sit, covered, at room temperature about 30 minutes. Heat a nonstick frying pan and pour in 1/4 to 1/3 cup batter, rotating the pan so the entire bottom is covered with a thin coat of batter. Cook until lightly brown on the bottom, flip and cook the second side. Remove to a plate and repeat with the remaining batter.
- To serve: Roll the cooled pancakes into a cylinder and cut them crosswise 1/2 to 3/8 inch wide. Place rolled pancakes in a soup bowl and pour over hot broth and carrots. Sprinkle with parsley.
