Ingredients for making turkey soup with cabbage
Meat, vegetables and greens:
- Turkey (fresh filet or a slice of leg) 300 grams
- White cabbage 300 grams
- Carrot 1 piece
- Onion 1 piece
- Garlic 1 clove
- Potatoes 1-2 pieces
- Celery (root) 50 grams
- Parsnip (root) 50 grams
- Parsley (fresh herbs) to taste and desire
Spices and other products:
- A mixture of dried herbs for soups 2-3 pinch or to taste
- Olive oil to taste
- Salt to taste
- Ground black pepper to taste
- Laurel leaf 1-2 pieces
- Purified water 1.5 liters
- Main Ingredients: Cabbage, Potato, Onion, Carrot, Celery, Turkey
- Serving 2 servings
- World Cuisine
Measuring cup (for water), Kitchen knife - 2 pieces, Paper kitchen towels, Cutting board - 2-3 pieces, Stove, Deep pan with a lid (capacity 4 liters), Bowl - 5-6 pieces, Frying pan, Wooden kitchen spatula, Skimmer, Ladle, Deep Plate
Cooking turkey soup with cabbage:
Step 1: prepare the turkey.
First, prepare the meat, wash it under cold running water, dry it with paper kitchen towels and put it on a cutting board. If fillet is used, cut it into 2 equal parts and remove the film with cartilage. Is there a turkey leg? Then just remove the skin from it and divide the kitchen hatchet into 2 parts.
Step 2: cook the turkey broth.
Then we pour the right amount of purified water into a deep pan and put on medium heat. When it starts to boil, we send the prepared meat there, again bring the liquid to a boil and remove the gray-white foam - curdled protein from its surface with a slotted spoon. Cook the turkey broth for 1 hour.
Step 3: prepare vegetables and herbs.
Meanwhile, we remove the damaged leaves from the surface of the cabbage, and peel the remaining vegetables and roots with a sharp kitchen knife. Then we wash everything together with greens under a stream of cold running water and dry with paper kitchen towels to prevent excess moisture. In turn, put these products on a cutting board and continue preparation. We cut the potatoes in large cubes of 2-2.5 centimeters in size, send them to a bowl of cold water and leave them there until use.
Grind carrots with rings, straws, half rings, quarters or cubes 5-6 millimeters thick. Onions - along the fibers with cubes up to 5 millimeters thick.
We chop the cabbage, celery root and parsnip with a thin straw. Crush the clove of garlic with the back of the knife so that it bursts, finely chop the parsley and proceed to the next step.
Step 4: fry the vegetables.
We put the pan on medium heat, pour a couple tablespoons of olive oil into it and lightly calcine it. After a few minutes, put the chopped carrots, onions, parsnip root and celery there. Fry them until golden brown, constantly stirring with a wooden kitchen spatula. When the vegetables are browned, and the carrots with the onion become soft, remove the resulting dressing from the stove and set aside for a while.
Step 5: Cook the turkey soup with cabbage.
Then we check the meat, if it is cooked, throw several sheets of laurel into the broth, crushed clove of garlic, a couple of pinches of dried herbs and fried vegetables, mix everything until smooth and cook over low heat for 10 minutes. Next, remove the bay leaf, put the potatoes in the pan and cook the soup 15 minutes.
Then we send shredded cabbage there, to taste salt and black ground pepper. Mix everything again and cook more 15 minutes under the cover. After that, turn off the stove, let the first dish brew 5-7 minutes, using a ladle, pour it in portions on plates, season each with chopped parsley and serve to the table.
Step 6: serve turkey soup with cabbage.
Turkey and cabbage soup is served hot as the first course to the dining table. If desired, each serving is sprinkled with fresh finely chopped greens of dill, parsley, cilantro or green onion and seasoned with sour cream or homemade cream. Since this dish is not very spicy, next to the plates you can put hot red pepper, put spicy mustard or adjika with fresh homemade bread, these products will perfectly complement the soup. Enjoy it!
Enjoy your meal!
- You did not find a mixture of herbs for soups in stores? Take the usual Provencal, Italian or Mediterranean. There are none too? This is not a reason to be upset! Mix several types of spices with a pinch: dried basil, marjoram, sage, oregano, mint, thyme or take any others to your liking;
- for frying vegetables, you can use ordinary sunflower or butter;
- celery and parsnip root have a rather strong sugary smell, if you do not like it, it is better not to add these ingredients to the dressing.