Turkey soup with vegetables

Name: Turkey soup with vegetables - Catinca P.
Ingredients: 600; 700 g turkey meat (I had wings) 2 medium carrots 1 piece of parsley root 1 dried onion 1 bunch of green onions 3 tomatoes 50 g noodles 1 egg salt to taste

Meat - Turkey soup with vegetables by Catinca P. - Recipia

Turkey Vegetable Soup This soup was one of the first recipes I made on my own. It's not complicated, and the ingredients are always at hand. I make it often, especially when I have leftover turkey or want something lighter than a pork or beef soup. The vegetables are quick to prepare, and the rest comes together easily, without worrying about making a major mistake. Quick Info Total time: approximately 2 hours Preparation time: 20-30 minutes (depending on how quickly you peel and chop the vegetables) Cooking time: 1.5 - 2 hours Servings: 6 Difficulty: easy Recipe type: soup, for lunch or dinner Ingredients 600-700 g turkey meat (usually wings, but any bone-in part works) 2 medium carrots 1 parsley root 1 onion 1 bunch green onions 3 tomatoes 50 g noodles 1 egg salt (to taste) Preparation steps 1. Wash and clean the turkey meat thoroughly. Place it in a 4-liter pot with cold water and a little salt. Turn on the heat and let it cook over medium heat. 2. During the cooking process, skim off any foam that forms on the surface. Repeat a few times to achieve a clear broth. 3. Meanwhile, wash and clean the carrots, parsley root, and onion. Chop them finely. The green onions will be added later. 4. Once the foam has stopped forming, add the carrots, parsley root, and onion to the pot. Reduce the heat to low and let it simmer gently. 5. Wash and dice the tomatoes. Slice the green onions into rounds. When the root vegetables are almost cooked (after about an hour), add the tomatoes and green onions to the pot. 6. Let it cook for another 10-15 minutes, then add the noodles directly to the soup. The noodles should not be added too early, as they can become too soft. 7. After the noodles have cooked for about 5 minutes, turn off the heat. Beat the egg in a bowl and slowly pour it into the hot soup while stirring gently. 8. Taste for salt. If needed, adjust now. 9. When serving, sprinkle with finely chopped parsley. Those who wish can add sour cream or croutons. Why I make this recipe often It's a light soup that doesn't require much attention. The flavor is clean, the vegetables add sweetness, and the turkey is lean enough not to be heavy on the stomach. Plus, it's a great solution when you have leftover turkey wings or back. You can make a larger batch and enjoy it for a few days without getting bored. Tips and Variations Tips - Skim the soup well at the beginning; otherwise, it won't be clear. - If you have meat with bones (wings, back), the flavor will be more intense. - Add the noodles at the end to prevent them from breaking down too much. - For the egg, beat it separately and pour it in slowly to avoid creating an omelet in the soup. Substitutions - You can use turkey breast, but it will be blander than with bones. - If you don't have parsley root, celery works too, but the flavor will be different. - The green onions can be omitted, but they add freshness to the soup. - The noodles can be replaced with any short thin pasta, or you can skip them altogether. Variations - For a tangier flavor, you can add a bit of borscht at the end, if you like. - You can use lovage if you prefer its flavor over parsley. - In season, tomatoes can be replaced with tomato paste if fresh ones are not available. Serving Ideas - It goes well with a spoonful of sour cream in the bowl for those who prefer a creamier soup. - Simple croutons made from toasted bread. - For a quick lunch, the soup is hearty enough to serve as a main dish. Frequently Asked Questions Can I use boneless turkey meat? Yes, but the flavor will be less intense. Bones add richness and body to the soup. What type of noodles work best? Simple homemade or store-bought thin noodles. Crumbled pasta can also be used. If I don't have fresh tomatoes, can I use tomato paste? Yes, but use a little and dilute with water; otherwise, it may change the taste and color. Can I add other vegetables? Yes, but the original recipe is designed to be simple. Perhaps a little celery or bell pepper, but it will change the soup's profile. How long does it take to cook turkey meat? It depends on how young the turkey is, but for wings or back, at least an hour and a half is to be expected. Nutritional Values Approximately, for a serving of turkey soup (without sour cream or croutons): Calories: 150-180 kcal Protein: 15-20 g Fat: 5-7 g Carbohydrates: 8-10 g Values vary depending on the amount of meat used and additions like noodles or sour cream. The soup is quite low in fat if you use lean meat and don't add much oil. Storage and Reheating Turkey soup can be stored in the refrigerator for 3-4 days in a covered pot. When reheating, avoid boiling too hard so the noodles don't become too soft. I do not recommend freezing, as the pasta and vegetables change texture. If you make a large batch, you can set aside a portion without noodles and add them only when you want to serve.

Turkey soup with vegetables

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