Turkey soup with potatoes and pasta

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   To prepare turkey broth for 3 liters of water, take 3 turkey necks without skin, as well as vegetables - 4 potatoes, an onion, a carrot, a few cloves of garlic, a small bunch of parsley and dill and a glass of pasta.

2. STEP 2

   

   Fill the turkey necks with water, bring to a boil, skim off the foam that comes to the boil and cook over low heat for an hour, covering the pan with a lid.

3. STEP 3

   

   While the necks are cooking, prepare all the other ingredients for the broth. Cut the potatoes into large cubes.

4. STEP 4

   

   Cut the onion into medium cubes.

5. STEP 5

   

   Cut the carrots into small cubes.

6. STEP 6

   

   Chop the dill and parsley with a knife.

7. STEP 7

   

   Pass the garlic cloves through a press.

8. STEP 8

   

   We return to the turkey necks, they have already boiled in an hour, leave them in the broth and pour the chopped potatoes, onions and carrots into the pan.

9. STEP 9

   

   Add salt to the broth, stir, bring to a boil and continue to cook over low heat for 20 minutes.

10. STEP 10

    

    After 20 minutes, add pasta to the broth and cook for another 5 minutes.

11. STEP 11

    

    At the end of cooking, pour chopped herbs into the broth.

12. STEP 12

    

    After the greens, add the garlic, stir the broth, and let it boil.

13. STEP 13

    

    Cover the pan with a lid and after a minute turn off the heat.

14. STEP 14

    

    The turkey broth is ready, pour it into plates, put a piece of turkey neck into each serving and serve for lunch.