Authentic Hungarian Turkey Noodle Soup Recipe with Turkey Necks and Legumes

1) 2.5 kg/90 oz of turkey neck
2) 0.5 kg/20 oz of turkey gizzards (optional)
3) coarse salt și black peppercorn to taste
4) 2 tbsp of salted dehydrated root vegetables (optional)
5) 2-3 kg/70-100 oz of root vegetables (carrots, parsnip root, parsley root, celery root – I use about 60% carrots and 40% parsnip and celery or parsley and celery)
6) 1 large yellow onion
7) 500 g/17.5 oz of noodles or pasta

1) cut turkey neck into chunks and then put it together with gizzards in a high pot of about 10 l/350 fl oz
2) add salt and black peppercorn to taste to the pot, optional you can add 2 tablespoons of dehydrated root vegetables as well
3) peel root vegetables off, cut them into sticks of appropriate size if necessary, and put them in the pot
4) peel the onion off and put it into the pot
5) fill the pot with water, then place the pot on the stovetop over medium-low temperature
6) wait until the soup begins to boil, then remove the foam that forms on the surface with a spoon, repeat the operation 1-2 times every 10 minutes
7) after the foam is no longer formed, reduce temperature to a minimum and boil the turkey soup until the meat and vegetables are soft (about 1-2 hours)
8) add lukewarm water to the pot as the soup boils so that vegetables and meat are permanently covered with broth
9) when the soup is ready, take the meat and vegetables out of the pot, detach the meat from the bones, and cut gizzards into smaller pieces
10) pour turkey broth through a fine sieve to retain impurities
11) warm broth up and, when it starts bubbling, add a handful of noodles or soup pasta for each serving (about 50 g or 17.5 oz/serving)
12) boil the turkey soup until the noodles are soft, then cover the pot with a lid and wait about 15 minutes
13) when you serve the soup, put on the plate some boiled vegetables, 1-2 pieces of turkey neck and gizzard, then add 1-2 teaspoons of turkey broth with noodles