- Wings of the turkey - 2 pieces (or 1 small shank)
- Bay Leaf - 1 piece
- Black pepper peas - 7 pieces
- Lemon - 1 piece
- Onion - 1 Piece
- Carrot - 2 pieces
- Celery, stem - 2 Pieces
- White dry wine - 70 milliliters
- Green peas - 200 Grams
- Salt, pepper - To taste
- Vegetable oil - To taste (for roasting)
1. Wings rinse, cut in half and pour cold water, 1.8 liters. Add the bay leaf and bell pepper to the pan. Cook until ready for meat, about 60 minutes. With a lemon peeled, remove the zest. Squeeze out the lemon juice. 2. Prepare the vegetables. Wash carrots, onions and celery, peel and cut into small cubes. In a hot oil, fry the vegetables until golden. Add lemon juice, wine and lemon zest to vegetables. Stir and simmer for 2-3 minutes. 3. Remove the meat from the pan and cool it. Put the stewed vegetables in the broth. Cut the meat into small pieces, first releasing it from the bones. Put in the soup meat and peas. Boil all 10-15 minutes. 4. Soup is ready. Pour the soup into plates and take out the lemon zest. Put a lemon ring and a nice appetite in a plate!
Servings: 6