Turkey soup

Turkey borscht with fresh vegetables and fragrant lovage

This turkey borscht is a delicious and comforting recipe, perfect for cool days or moments when you want to indulge in a healthy meal. With colorful vegetables and fresh borscht, this dish will not only delight your taste buds, but also bring a splash of joy to every plate. Let's begin the culinary adventure!

Preparation time: 30 minutes
Cooking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 6

Ingredients:
- 850 g turkey meat (preferably breast)
- 1 tablespoon sunflower oil
- 1 tablespoon palm oil
- Soup vegetables:
- 2 carrots
- 1 celery
- 1 beet
- 1 zucchini
- 1 parsley root
- 2 onions
- 4 potatoes
- 1 bunch of green onions
- 3 bell peppers (orange, red, and green for a vibrant look)
- 0.5 cups chopped sweet cabbage
- 1.5 liters fresh borscht
- 2 bunches of fresh lovage
- 2 eggs
- Salt to taste
- Sour cream for serving

Instructions:

1. Start by preparing all the ingredients. Wash the vegetables well and peel them. Cut them into cubes or slices, depending on your preference. A nicely arranged dish is always more appetizing!

2. In a large pot, heat the sunflower oil and palm oil over medium heat. The palm oil adds a distinct flavor, but you can use only sunflower oil if you prefer.

3. Add the chopped vegetables (carrots, celery, beet, zucchini, parsley root, onions, potatoes, green onions, and bell peppers) to the pot. Sauté the vegetables for about 5 minutes, stirring frequently to soften them slightly without letting them brown.

4. Now, add the turkey meat cut into cubes. Let the meat sauté with the vegetables for another 5 minutes until it changes color.

5. Pour 2 liters of water into the pot, cover with a lid, and let it boil. When the meat is cooked (about 30 minutes), the vegetables should also be soft.

6. While the borscht is boiling, prepare the egg mixture: in a bowl, beat the 2 eggs with a teaspoon of salt. Add a cup of warm borscht from the pot to the egg mixture and mix well to prevent the eggs from coagulating.

7. Gradually take some of the hot borscht and add it to the bowl with the eggs, stirring continuously. This technique will help temper the eggs.

8. After well mixing, pour the egg mixture into the pot with the borscht. Let everything come to a boil, then add the rest of the borscht. Taste and add salt if necessary.

9. Let it boil for another 15 minutes, then turn off the heat and add the finely chopped lovage to enhance the borscht's aroma.

10. Serve the turkey borscht hot, with a spoonful of sour cream on top and, if desired, with a slice of fresh bread on the side.

Personal suggestion: Try adding some chopped hot pepper to the borscht for a bit of spice! You can also experiment with other vegetables depending on the season or personal preferences.

This turkey borscht with vegetables is not only a simple recipe but also a true delight, full of vitamins and flavors. Give it a chance and enjoy every spoonful!