There also exists a vegan variant

This is intended to be eaten with something else, so noodles, spätzle or potatoes at your choice.

Ingredients

This is a very big portion. I usually freeze about 80% of this, in small 1-4 person portions, with the other 20% feeding like 5 people for a dinner and some snacks on the next day. Scale it down appropriately for your use case.

These values do not need to be exact. +/- 500g is fine

• ~2.5Kg of Turkey leg
• 2Kg onions
• 2Kg of bell peppers
• 8-10 L water
• a few spoonfuls of corn starch
• Spices (paprika - spicy, paprika - sweet, salt, pepper)
• Some frying oil, e.g. sunflower oil

Tools

• Cutting board, knife
• Big pot (~14l capacity)
• Smaller pots or other food containers

Clean the turkey leg (wash underwater, remove leftover feathers etc.). Add some frying oil to the pot, and sear the leg from all sides.

Reduce heat and add 6l of water.

Clean the onions and bell peppers, cut them into thumb sized pieces. The exact size isn't important. Add both to the pot.

Add the following spices:

• 4 spoons each of spicy and sweet paprika
• 1 spoon of salt
• 1 spoon of ground pepper. I usually grind it rather fine.

Fill up with water till it's at the 12l line aboutish.

Reduce the heat until its barely boiling. Keep boiling for 4–8 hours. Regularly stir.

Let cool down until its workable.

Remove the meat from the pot. You will need to basically strain it out, as it should now be falling of the bone at the slightest touch. Ensure you save all the broth, onion and peppers

Manually peel the remaining meat from the bone, and remove all non-meat tissue. Cut the meat into small pieces, about 2x2 cm.

Now, combine it all back together, the broth, the veggies, the meat.

Have a taste, you likely need to add some more salt.

Dissolve 4 spoons of corns starch in half a cup of water. Bring to the pot to a boil, and stir in the cup of cornstarch water.

It should thicken slightly.

Done!