- Turkey meat - 300 Grams
- Cabbage - 300 Grams
- Carrot - 1 piece
- Bow - 1 piece
- Garlic - 1 Tooth
- Potatoes - 1-2 pieces
- Celery (root) - 50 grams
- Pasternak (root) - 50 Grams
- Dry herbs - - To taste
- Olive oil - - To taste
- Salt, black pepper, bay leaves, parsley greens - - To taste
Ingredients. In a soup pot we bring to a boil one and a half liters of water, into the boiling water we throw turkey meat. Cook the turkey for about 50 minutes over medium heat. While the broth is being brewed, let's take care of the vegetables. Pasternak and celery cut into thin straws, carrots - a large cube, onions - a large straw, garlic just crush the flat side of the knife. In a frying pan in olive oil fry onions, carrots, parsnips and celery until the carrot and golden onion are soft. In the broth, meanwhile, add the garlic and bay leaf. When the broth is ready (that is, when the turkey is cooked in water for 50 minutes), add spices, dried herbs and fried vegetables to the pan. Bring to a boil and cook for 10 minutes on low heat, then add the potatoes to the soup and cook for another 15 minutes. Thin shred cabbage. We add it to the soup after the potatoes. Cook the soup for another 15-20 minutes - until the ingredients are completely ready. It remains only to pour the prepared soup on plates, sprinkling with fresh herbs. Bon Appetit! :)
Servings: 8