Croatian Turkey Soup With Sour Cream And Dill (Ajngemahtes) - cooking recipe

Ingredients

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)

Preparation

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.