Cureca supa je dobra za creva (olakšava varenje), stomak (umiruje i hrani), pluća (vlaži i podržava disanje) i imunitet (jača odbrane organizma).
Sastojci (2 porcije): 400 g ćurećeg filea, 1,3 litre vode, 1 šargarepa, pola korena paškanata, mali komad celera (2.5 cm/1 inc), prstohvat soli, 1 kašičica maslinovog ulja (opciono).
Priprema:
0. Oljustiti koren paskanata, koren celera i šargarepu. Iseci na kocke ili kolutove. Komad celera ne seći.
1. Ćureće meso staviti u vodu.
2. Kuvati do ključanja na visokoj temperaturi (6) i skidati penu.
3. Smanji na srednju temperaturu (4) ili na srednje nisku (3) i dodati povrće.
4. Kuvati oko 60 minuta (ćuretina je malo tvrđa).
5. Posoliti pred kraj.
6. Pre serviranja dodati malo maslinovog ulja u činiju za serviranje ili par kapi u tanjir.
Ćuretina je veoma lagana i pogodna za dijetalnu ishranu.
Kako znati da je kuvano ćureće meso gotovo?
- Meso je mekano i lako se seče
- Unutra nema roze boje
- Sok koji izlazi iz mesa je bistar
Predlog: pečena punjenja curka sa sosom za Dan Zahvalnosti
Koliko dugo se kuva curetina?
Vreme kuvanja ćuretine zavisi od veličine komada, jačine kuvanja (lagano krčkanje ili jako ključanje), kao i od toga da li je meso sveže ili smrznuto. Sva vremena ispod su za kuvanje u vodi ili supi na šporetu 3 ili 4 (na skali od 1 do 6). Temperatura za lagano vrenje je 85–95°C.
1. Celo ćureće meso (oko 1,5–2 kg)
Sveže meso: 100–130 minuta
Smrznuto meso: 140–170 minuta
Ako je domaće ili starije → može zahtevati dodatnih 20–25 minuta.
2. Batak ćuretine
Sveže meso: 60–70 minuta
Smrznuto meso: 80–90 minuta
3. Batak sa karabatakom (zajedno)
Sveže meso: 60–70 minuta
Smrznuto meso: 80–100 minuta
4. Belo meso sa koskom (prsa ćuretine sa koskom)
Sveže meso: 50–60 minuta
Smrznuto meso: 70–85 minuta
5. Šnicle belog mesa (fileti bez kosti)
Sveže meso: 30–35 minuta
Smrznuto meso: 40–50 minuta
6. Kocke belog mesa (oko 2 cm)
Sveže meso: 20–30 minuta
Smrznuto meso: 30–40 minuta
7. Ćureća krilca (oko 500 g – 1 kg)
Sveža: 45–55 minuta
Smrznuta: 60–70 minuta
Ako su krilca od domaće ili starije ćuretine → dodati 8–15 minuta.
Kako proveriti da li je ćuretina kuvana?
- Meso mora biti potpuno belo (bez roze delova).
- Sok koji izlazi treba da bude providan.
- Kod komada sa kostima, meso treba lako da se odvaja od kosti.
Napomena: sve vreme kuvanja je za šporet na 3 ili 4, što je lagano vrenje, da meso ostane sočno, a supa bistra.
Turkey soup is good for the intestines (facilitates digestion), stomach (soothes and nourishes), lungs (moisturizes and supports breathing) and immunity (strengthens the body's defenses).
Ingredients (2 servings): 400 g of turkey fillets, 1.3 liters of water, 1 carrot, ½ parsnip root, a small piece of celery (2.5 cm/1 inch), a pinch of salt, 1 teaspoon of olive oil (optional).
Preparation:
0. Peel the parsnip root, celery root and carrot. Cut into cubes or rings. Do not cut a piece of celery.
1. Put the turkey meat in water.
2. Cook until boiling at a high temperature (6) and remove the foam.
3. Reduce to medium temperature (4) or to medium low (3) and add vegetables.
4. Cook for about 60 minutes (the turkey is a little harder).
5. Add salt towards the end.
6. Before serving, add a little olive oil to the serving bowl or a few drops to the plate.
Turkey is very light and suitable for dietary nutrition.
How do you know when the cooked turkey is done?
- The meat is soft and easy to cut
- There is no pink inside
- The juice that comes out of the meat is clear
Suggestion: Thanksgiving day roasted stuffed turkey with gravy
How long does it take to cook turkey?
The cooking time of the turkey depends on the size of the piece, the strength of the cooking (light simmering or strong boiling), as well as whether the meat is fresh or frozen. All times below are for cooking in water or soup on a stovetop 3 or 4 (on a scale of 1 to 6). The temperature for slow boiling is 85–95°C (185-203 °F).
1. Whole turkey meat (about 1.5–2 kg)
Fresh meat: 100–130 minutes
Frozen meat: 140–170 minutes
If it is domestic or older → it may require an additional 20–25 minutes.
2. Turkey drumsticks
Fresh meat: 50–60 minutes
Frozen meat: 70–80 minutes
3. Drumstick with thighs (together)
Fresh meat: 60–70 minutes
Frozen meat: 80–100 minutes
4. White meat with bone (turkey breasts with bone)
Fresh meat: 50–60 minutes
Frozen meat: 70–85 minutes
5. White meat steaks (boneless fillets)
Fresh meat: 30–35 minutes
Frozen meat: 40–50 minutes
6. Cubes of white meat (about 2 cm)
Fresh meat: 20–30 minutes
Frozen meat: 30–40 minutes
7. Turkey wings (about 500 g – 1 kg)
Fresh: 45–55 minutes
Frozen: 60–70 minutes
If they are wings from domestic or older turkey → add 8–15 minutes.
How to check if the turkey is cooked?
- The meat must be completely white (without pink parts).
- The juice that comes out should be transparent.
- For pieces with bones, the meat should be easily separated from the bone.
Note: the entire cooking time is for the stove at 3 or 4, which is slow boiling, so that the meat remains juicy and the soup clear.
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