North Dakota-style Tutmaç Soup

Ingredients

In this adaptation, the original Tutmaç soup from Turkish cuisine is transformed into a North Dakota-style dish by incorporating local ingredients and flavors. The traditional Turkish spices are replaced with herbs commonly found in North Dakota, such as sage and thyme. Bison meat is used instead of lamb or beef, adding a unique prairie taste. Additionally, wild mushrooms are included to enhance the earthy flavors of the soup, reflecting the abundance of natural resources in North Dakota. We alse have the original recipe for Tutmaç çorbası, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, chopped 2 celery stalks, chopped
• 1 pound (450g) bison meat, cubed 1 pound (450g) bison meat, cubed
• 8 cups (1.9 liters) beef broth 8 cups (1.9 liters) beef broth
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (150g) wild mushrooms, sliced 1 cup (150g) wild mushrooms, sliced
• 1 teaspoon dried sage 1 teaspoon dried sage
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 8 ounces (225g) egg noodles 8 ounces (225g) egg noodles
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 35g, 6g
• Protein: 32g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and chopped celery. Sauté until the vegetables are tender.
2. 2.
   Add the cubed bison meat to the pot and cook until browned on all sides.
3. 3.
   Pour in the beef broth, tomato puree, and water. Stir well to combine.
4. 4.
   Add the sliced wild mushrooms, dried sage, dried thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
5. 5.
   Meanwhile, cook the egg noodles according to the package instructions. Drain and set aside.
6. 6.
   Once the soup has simmered, add the cooked egg noodles to the pot. Stir gently to incorporate.
7. 7.
   Taste and adjust the seasoning if needed. Simmer for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Serve the North Dakota-style Tutmaç Soup hot, garnished with fresh chopped parsley.

Treat your ingredients with care...

• Bison meat — For tender and flavorful meat, marinate the cubed bison in olive oil, garlic, and your choice of herbs for a few hours before cooking.
• Wild mushrooms — Clean the mushrooms gently with a damp cloth to remove any dirt or debris. Avoid soaking them in water, as they can become waterlogged and lose their flavor.

Tips & Tricks

• If bison meat is not available, you can substitute it with lean beef or venison.
• For a vegetarian version, omit the meat and add extra vegetables such as mushrooms, zucchini, or bell peppers.
• Customize the soup by adding other North Dakota ingredients like corn or potatoes.
• To enhance the flavors, let the soup sit for a few hours or overnight before serving.
• Freeze any leftovers for a quick and delicious meal on a busy day.

Serving advice

Serve the North Dakota-style Tutmaç Soup as a main course accompanied by crusty bread or cornbread. It pairs well with a fresh green salad or a side of pickled vegetables.

Presentation advice

Garnish each bowl of soup with a sprig of fresh parsley to add a pop of color. Serve the soup in rustic bowls or mugs to evoke a cozy prairie atmosphere.