Turkey fillet soup

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   Let's prepare the ingredients for the soup according to the list. Wash the turkey fillet thoroughly and dry it with paper towels. You can boil it whole, and then, before serving the soup, cut it into pieces and put it on plates, or immediately cut it into portions and boil it; in the second case, the meat will cook faster.

2. STEP 2

   

   Turkey meat does not like cold water, so immediately put a pan of water on the fire, bring it to a boil, and then lower the turkey into the water. Cook for about half an hour over medium heat.

3. STEP 3

   

   Meanwhile, prepare the vegetables for the soup. Wash the potatoes, peel them and cut them into cubes or cubes. It is better to rinse the potatoes again to remove starch, which can make the broth cloudy.

4. STEP 4

   

   Peel the onions and cut into cubes or feathers. Cut the cauliflower into inflorescences. We rinse it and let the water drain. Instead of cauliflower, you can use broccoli or cabbage.

5. STEP 5

   

   Wash the carrots, peel them and cut them into thin strips or slices, you can simply grate them, whichever you prefer. If desired, onions and carrots can be fried in oil in a frying pan. But to make the soup lighter and healthier, it is better to put the vegetables in the soup raw, without frying them.

6. STEP 6

   

   If desired, the broth can be strained through cheesecloth to make it more transparent. We lower the vegetables into the pan with the meat. Cook the soup over medium heat for about 15 minutes.

7. STEP 7

   

   Add salt, bay leaf and peppercorns. Continue cooking for another 10 minutes. Turn off the heat and let the soup stand covered for about 15 minutes.

8. STEP 8

   

   Pour the soup into bowls and serve, sprinkled with chopped fresh herbs, with bread and sour cream if desired. Bon appetit!

Comments on the recipe

Natalia M

05.09.2023

4.6

For the first course I chose soup with turkey fillet. The main advantage of this recipe is the speed and ease of preparation. And all the vegetables are added fresh, so the soup can be eaten by everyone, even the smallest children. I boiled the fillet as a whole piece with a piece of carrot and a sprig of parsley, then cut it into medium cubes. I also cut the potatoes into approximately the same cubes and boiled them in broth. I chopped the onion into cubes, the carrots on a coarse grater, threw them into the pan and boiled for about 15 minutes. Then I laid out the pieces of meat and salted them. I had cauliflower, but my daughter asked for broccoli. I cut the inflorescences into several parts, lowered them into water and brought to a boil. At the same time, I threw in a handful of noodles - spider webs for greater satiety. The soup stood under the closed lid for about five minutes and was completely cooked. At the same time, vegetables and meat were saturated with aromatic broth. The soup is light, tasty and aromatic! We liked it very much. I added some garlic croutons to my plate for a little extra kick.