Turkey Soup - General Cooking Principles
Turkey meat is considered one of the lowest calorie foods, it is used for baby and diet food. Turkey dishes are also loved by those who simply prefer tasty and healthy food. In turkey meat in large quantities contains vitamins A and E. In addition, the meat is perfectly absorbed by the body and is very easy to digest. The composition of the turkey includes trace elements necessary for the body: potassium, sulfur, iodine, manganese, calcium, sodium, phosphorus and others. The content of iron meat turkey is much higher than chicken meat.
Turkey turkey is most often fried, baked or stewed. However, from this healthy meat, you can also cook a tasty and healthy first course. Turkey broth is moderately bold and transparent. From poultry, you can make a simple light soup with the addition of a standard set of vegetables (pepper, onion, carrot, tomatoes, etc.), and you can also cook a delicate creamy turkey soup. Those who do not count calories before each meal can safely add potatoes, beans, rice, noodles, peas, etc. to the dish. Many turkey soup recipes contain celery, cauliflower, broccoli, asparagus, and other wholesome foods. Together they make the dish even more valuable and nutritious.
Turkey soup is not necessary to cook it in the broth of this bird. Very often, for cooking, pre-cooked chicken broth is taken and only then sliced turkey meat is added. Turkey soup can be served with coiled greens, grated cheese, a drop of hot sauce or hot croutons.
Turkey Soup - Preparing Food and Dishes
To make a turkey soup you will need a large pan with a thick bottom, a cutting board, knives, a grater, a skimmer, a sieve or a blender (for soup puree). The pan is usually not used, as the vegetables are mostly fried in the pan itself. Serve the dish in the usual deep plates, and soup-puree - in deep bowls or bowls. The meat is washed and set to boil broth out of it. Sometimes the turkey is immediately cut into small pieces, and sometimes it is boiled with a whole carcass and only then cut. Vegetables and herbs thoroughly washed in running water, cleaned and cut in accordance with the recipe of the soup.
Turkey Soup Recipes:
Recipe 1: Turkey Soup
Very healthy, tasty and quick soup made from turkey, vegetables and brown rice. The dish is great for those who prefer a diet and just healthy food. Preparing such a soup of the most common products, you can serve a dish every day for lunch or dinner.
- 6.5 cups of chicken broth;
- 2 turkey escalopes;
- 1 onion;
- Clove of garlic;
- 1 small carrot;
- 2 glasses of tomatoes in their own juice;
- One and a half cup of brown rice;
- 3 tablespoons chopped parsley.
In boiling water, pour the rice and cook until tender. Pour into a large saucepan a quarter cup of broth and heat over medium heat. Peel carrots and onions, chop finely and put them in a saucepan. Cook until soft. Finely chop the garlic and add to the vegetables. Cook all together for 1 more minute. Finely cut the tomatoes, cut the turkey into cubes. Pour the remaining broth into the pan, add the tomatoes, turkey and rice. Chop the parsley. Cook the soup for about 20 minutes. Serve turkey soup with chopped parsley.
Recipe 2: Turkey Soup with Truffles
This incredibly delicious soup has a delicate creamy consistency. The dish contains turkey, truffles, celery, onions and seasonings. Cooked soup in turkey broth. This turkey soup can be served for dinner parties and dinners, as truffles themselves are not so easy to get.
- Salt, freshly ground black pepper - to taste;
- 1 onion;
- 200 g celery roots;
- 25 g butter;
- 600 ml turkey broth;
- 1 bun;
- Cream (48%) - 150 ml;
- 1 black truffle;
- 300 g turkey fillet;
- Truffle oil - to taste.
Wash turkey fillet, immerse in boiling water and cook until ready. We take out the cooked meat and cut it in small pieces. Chop celery, finely chop the onion. Take a pot with a thick bottom, melt the butter in it and spread celery with onion. Fry the vegetables for about 20 minutes until soft. Add pepper and salt to taste. Pour in broth and crumbled loaf (better callous). Bring the soup to a boil, reduce the heat and cook for about 20 minutes. Then soup is mashed in a blender or rubbed through a sieve. Pour into a clean pan. We cut the truffle in small pieces, put it into the soup, add the sliced turkey meat and cream. All thoroughly mixed. Serve turkey and truffle soup with truffle oil and freshly ground black pepper.
Recipe 3: Soup from turkey and egg noodles
Such a turkey soup can be prepared for everyday meals, as the dish does not require complex ingredients or a long cooking time. This recipe includes turkey, egg noodles, vegetables and spices.
- 230 g turkey fillet;
- 2 small onions;
- 1 medium carrot;
- 4 cloves of garlic;
- 2 celery stalks;
- Salt, black pepper powder - to taste;
- 6 cups chicken broth;
- Egg noodles - 90 g;
- 15 ml of soy sauce;
- 1 bay leaf;
- Vegetable oil.
Onions and carrots clean, finely chopped. We put a large pot on the fire and pour a little vegetable oil. We spread onions and carrots, we a little weat vegetables on low fire, at this time we grind garlic. Add garlic to carrots and fry vegetables for 5 minutes. Chop celery and spread to the vegetables. Season with salt and pepper to taste. Pass vegetables another 3 minutes. Then pour the broth and soy sauce. After boiling add the noodles and bay leaf. We bring the soup to a boil, reduce the heat and cook for another 5 minutes. Fillet of turkey finely chopped and lay out in the soup. Cook the soup until cooked turkey (about 10 minutes). Sprinkle turkey soup with freshly ground black pepper and serve to the table.
Recipe 4: Turkey and Cauliflower Soup
This first course is great for baby and diet food. Cooked soup of turkey, tomatoes, cauliflower and carrots with onions.
- 3 turkey necks;
- Tomatoes - 2 pcs .;
- 300-400 g of cauliflower;
- 1 carrot;
- 1 onion;
- A bunch of fresh greens;
- 1.5-2 liters of water;
Cauliflower disassembled into inflorescences and washed. Finely chop greens, grate carrots. Tomatoes cut in small slices. We wash the necks of turkeys, fill with water and set to boil. After boiling, remove the foam, reduce the heat and cook for about 40 minutes. Clean the onion head and place it 20 minutes before the broth is ready. Add a little salt. The onion can be removed from the finished broth - it has already given all the taste and flavor. We also remove the neck, separating the meat from the bones. Put the meat back into the boiling broth, add cauliflower and carrots. After 10 minutes, lay out the tomatoes and greens. Season the soup to taste with your favorite spices. Cook turkey and cauliflower soup for another 15-20 minutes.
Recipe 5: Turkey Soup with Lentils
The lentil soup with turkey is fairly easy to prepare, such a first dish can be prepared for family lunches and dinners. This soup is made from turkey, lentils, celery, carrots and tomatoes. Bright taste and aroma gives thyme, marjoram and black ground pepper.
- A pound of turkey;
- 60 g green lentils;
- 2 small carrots;
- 3 celery stalks;
- 1 onion;
- 400 g canned tomatoes;
- For 1 tsp. thyme and marjoram;
- 2 tbsp. l vegetable oil;
- Salt and ground black pepper to taste.
Meat turkey washed and cut into small pieces. Put the pan on the fire, pour a little vegetable oil and heat it. We spread the pieces of meat and fry over medium heat for 10 minutes, stirring constantly. Celery stalks are washed and cut into thin plates across. Onions and carrots clean, cut onions into thin half rings, carrots - in small circles. Put the vegetables in the pan with the meat and mix everything properly. Then pour the meat and vegetables with two liters of water (hot), add the green lentils. Season the soup with salt, pepper, marjoram and thyme. We bring the soup to a boil, reduce the heat and cook for about 15 minutes, stirring occasionally. Meanwhile, wipe the canned tomatoes through a sieve and add to the saucepan with the soup. Bring to a boil and turn off the fire. Optionally, in a ready-made turkey soup, you can add a little hot sauce.
Turkey Soup - secrets and tips from the best chefs
Turkey meat very “loves” various vegetables, so you can experiment with the composition of the folk and slightly move away from the classic recipes. To make the dish a success, you need to choose the right meat. When choosing a whole carcass you need to pay attention to the skin: it should be light and not have any spots. You also need to smell the meat - fresh turkey has no peculiar smell. You can also press on the meat with your finger. If the surface quickly took on its original shape, then the meat is fresh. Fresh turkey should be prepared as soon as possible - it can be stored in the refrigerator for no more than one day. And thawed meat in no case can not be subjected to re-freezing.