More recently, a turkey was practically not sold in stores, and it was unrealistic to purchase it. But now everything has changed, you can buy anything, including turkey. Turkey is a rather large bird, wild turkeys reach 8 kg of weight, domestic ones grow up to 35 kg! Wild turkey still lives in the forests of America, grows a huge amount of offspring (up to twenty chicks are possible), and is very aggressive in protecting them. In general, a turkey can attack for no particular reason, even if it seemed to him that you were claiming “its” territory.
Turkeys have tasty, dry meat. It is considered dietary and is very well absorbed. By the way, the turkey broth is excellent. A huge number of different dishes are prepared from turkey, including rich soups. Here's how to cook turkey soup, we'll talk in this article.
Since this bird comes from America, respectively, dishes from it came to us from the same place. And since a whole mountain has been invented on the “American” recipes, it’s very difficult to choose one of them. When I got the idea to cook turkey soup, it turned out that there were a lot of options for this soup. Because I had to connect friends of Americans, they shared an original recipe that is actually used in many families living in the States, and which I will describe here.
In order to prepare the right turkey soup, you will need the following components: 300 g of turkey meat, beans 300 g (optional, you can do without it), one carrot, onion, a clove of garlic, a couple of potatoes, 50 g of celery root and parsnip , olive oil (where without it). And also salt, pepper, bay leaf, parsley.
So, we are preparing turkey soup , the recipe provides the amount of ingredients that is needed for two portions of the dish. And do not forget that even in one leg (although it would be more correct to call this leg) turkeys can be up to a kilogram of meat. So it is better to chop the meat first into pieces, remove the bones and films and set aside as much as you need. It will be reasonable to cut this meat into portions before cooking. We boil one and a half liters of water in a pan, and when the water boils, put the turkey in it to cook. After half an hour, remove the dishes from the fire and let it stand for about an hour, in the case when there is not much time, you can just cook the meat for an hour, the resulting broth will go to turkey soup.
Cut the carrots, celery and parsnips into strips in large pieces, cut the onions in large strips along the onion, so when cooking it will not fall apart and will not turn into pulp. Garlic should be peeled and crushed.
The intermediate stage of preparation of the ingredients is over, you can begin to fry them.
We fry the carrots, onions and roots in a deep skillet, preliminarily greasing it with olive oil and baking it on fire. When the carrot becomes soft, you can remove the pan from the heat.
While everything is roasting, we throw a couple of parsley into the broth, add garlic, salt, pepper, and if you have Provencal or Mediterranean herbs, you can add a pinch of these or other. You can buy a ready-made mixture of these herbs in the store, but you can combine your own set yourself if you mix a pinch of basil, sage, savory, mint, thyme, oregano and marjoram. This mix is the perfect complement to any soup.
Now add the roasted vegetables to our turkey soup and increase the heat in order to bring it to a boil. When the soup boils, reduce the heat and cook for 10 minutes on low heat.
Next, remove the bay leaf from the soup and pour the diced potatoes into it, cook for about 15 minutes. If you like beans, you can add them (of course, having prepared them in advance), then you will get my favorite turkey soup with beans.
Everything, the dish is ready, you can pour the soup on the plates. Do not forget to sprinkle plates with steaming soup with parsley. Enjoy your meal!