Turkey is one of the highest quality and healthiest types of poultry meat. It contains large quantities vitamins A And E, excellent quality protein and more microelements. At the same time, there is practically no cholesterol in turkey meat and that is why it is classified as dietary products. Cooking turkey soup is as easy as shelling pears, even someone who doesn’t know a colander from a ladle can do it, so be sure to take note of this recipe, it will benefit both you and your family.

You will need:

  • turkey breast
  • potatoes 2 pcs
  • onion 1 piece
  • carrots 1 piece
  • bell pepper 0.5 pcs
  • zucchini 1 piece
  • half a cup frozen peas
  • extra virgin olive oil 2 tbsp.

Step-by-step photo recipe:

Turkey breast put in cold water (2 liters), bring to a boil, skim off the foam, add salt, put onion And Bay leaf. Cook over low heat 40 minutes.

Meanwhile cut the vegetables small cubes.

After 40 minutes add to the pan potato And carrot, cook them 10 minutes.


Remove turkey from broth and discard onion and bay leaf. Place in a saucepan zucchini, bell pepper And green pea. Cook everything 10 minutes.
Advice:You can use a mixture of frozen vegetables for this soup..

Cut the turkey breast into portions and add to the soup. Taste and add salt if needed.

At the end of cooking, add chopped dill or parsley. Let the soup boil, cover with a lid and turn off the heat.

A very light, healthy and easy-to-prepare soup is ready. Before serving, add a little to the plate olive oil.

Bon appetit!

Friends!
The site already has more for every taste!
And now we have Instagram

Turkey soup is a great first choice. Firstly, such soups turn out to be very satisfying and tasty. Secondly, everyone knows that turkey is a dietary meat. And finally, any vegetables and even cereals are suitable for making turkey soup.

Traditionally, poultry soups are prepared with vegetables such as potatoes, carrots, and onions. However, thanks to the exchange of experience with foreign chefs, today you can prepare Mexican taco soup, French cream soup, and even Italian turkey cheese soup.

Another popular option for preparing turkey soup is a dietary dish. However, housewives often complain that, despite the fact that turkey is a dietary dish, the broth after cooking turns out to be quite fatty. To avoid this, you need to start cooking by cooking the turkey, after the meat is ready, you need to drain the broth, and only then add other ingredients.

How to make turkey soup - 17 varieties

This Italian dish is sure to please all your friends and family; prepare it for a festive table, surprise it with its presentation, and then there will be no doubt about your culinary abilities.

Ingredients:

  • Turkey - 300 g
  • Salt pepper
  • Muscat - to taste
  • Garlic - 1 clove
  • Olive oil
  • Bulb onions
  • Tomato paste
  • Dry white wine - 150 ml
  • Vegetable broth - 150 ml
  • Tomatoes in their own juice - 500 ml
  • Chili pepper flakes
  • Rosemary
  • Cream - 140 ml

Preparation:

Cut the turkey meat into small pieces. Rub the meat with salt, pepper, nutmeg, garlic and leave for 2 hours.

Fry the marinated turkey in olive oil with spices, add chopped onion.

Pour the broth into the pan, bring the wine, chili and rosemary to a boil.

After the broth has boiled, pour in the tomato paste and cook over medium heat for 30 minutes.

Grind the tomatoes in a blender and add them to the soup. Now put the meat fried with onions into the pan, cook for another 10 minutes and add cream.

Turn off the heat and cover with a lid.

Bon appetit.

Traditional light and hearty noodle soup. An excellent option for a lunch entrée.

Ingredients:

  • Turkey drumstick - 300 g
  • Onion - 1 pc.
  • Carrots - 1 pc.
  • Potatoes - 2 pcs.
  • Tomato paste - 1 tbsp. l.

Preparation:

Boil turkey drumstick with spices. Disassemble the drumstick into pulp. Strain the broth and set aside.

Sauté finely chopped onion in a saucepan. After the onion has acquired a golden color, add tomato paste or frozen tomato pulp.

After 3 minutes of frying, add some of the broth and mix well. Peel the potatoes, cut them and add them to the soup.

Now add the diced meat to the soup. Cook the soup for 5 minutes and add the noodles.

You can cook the noodles at home, so the soup will be tastier. Place the rest of the broth into the pan.

Before adding broth to the soup, you need to bring it to a boil, this way you will preserve the rich taste of the broth.

Finely chop the greens and add them to the soup, add salt and pepper to taste. Serve with white bread.

The intriguing name of this soup already suggests that its taste will be unforgettable.

Ingredients:

  • Turkey - 1 kg
  • Onions - 2 pcs.
  • Carrot
  • Pomegranate - 2 pcs.
  • Cream - 120 ml.
  • Bay leaf - 1 pc.
  • Pepper - 5 g
  • Dill - 100 g

Preparation:

Cut the turkey into small pieces, put it in a saucepan and put it on high heat.

Meanwhile, peel the carrots and onions and cut into half rings. Add carrots, onions, peppers, bay leaves, and salt to the turkey broth.

Reduce heat and cover the soup with a lid. After the meat is cooked add pomegranate.

Cook for another 10 minutes, then add cream, lemon juice and dill. Turn off the heat and serve the soup after 10 minutes.

Bon appetit.

An interesting and very tasty soup for a varied lunch.

Ingredients:

  • Turkey - 350 g
  • Yachka - 100
  • Onion - 1 pc.
  • Paprika - 0.5 pcs.
  • Carrots - 2 pcs.
  • Potatoes - 300 g
  • Pepper
  • Dill
  • Parsley
  • Tomato paste - 2 tbsp. l.

Preparation:

Peel the vegetables and cut into small pieces. Clean the turkey from films and veins and cut into cubes.

Pour a small amount of oil into the pan and fry the onion in it, stirring constantly.

Then add carrots and fry them too. Once the carrots are soft and the onions are golden, add the turkey to the pan.

Now you can add spices and tomato paste. After the meat has browned a little, add the potatoes and fill with broth or water.

Mix the soup well and add the egg, cook for 5 minutes.

Now add dried or fresh herbs, cover with a lid and turn off the heat.

You can serve the soup with Armenian flatbread.

Bon appetit.

It must be said that the French know how to cook, be it first course, second course, or dessert, their dishes are always prepared with a subtle aftertaste, a pleasant accent on cheese or creamy sauce. Here is another French dish for which you will receive praise and applause immediately after the first sample is taken.

Ingredients:

  • Turkey - 400 g
  • Potatoes - 400 g
  • Processed cheese - 200g
  • Onion - 150 g
  • Butter - 50 g
  • Carrots - 2 pcs.
  • Greenery
  • Spices

Preparation:

For the soup we need turkey. You can take wings, fillets or bones.

Wash the meat, chop or cut it to taste and place it in a saucepan, add 3 liters of water and put it on fire.

Add bay leaf and a few peppercorns to the broth. Cook over medium heat from the moment it boils for 20 minutes, then remove the meat.

Peel potatoes, carrots, onions. Cut the potatoes and onions into cubes, and grate the carrots on a coarse grater. Processed cheese also three on a grater.

To make it easy to grate the cheese, put it in the freezer first.

Bring the broth to a boil again, add the potatoes and cook for 7 minutes. In the meantime, you can do the butter frying.

To do this, melt the butter in a frying pan and add the onion and then the carrots. Season with salt and pepper and add the roast to the potatoes, cook for 5 minutes.

Then add the meat and cheese, wait until it is completely dissolved and turn off the heat, leaving the soup to simmer under the lid.

Finely chop the greens and decorate the dish.

Bon appetit.

Every mother takes her first feeding very seriously. Firstly, it is important that all the ingredients of the dish are balanced. Secondly, complementary foods should be healthy. And finally, the dish must be tasty. Soup is best suited as a first complementary food. Here is one such delicious and healthy soup recipe.

Ingredients:

  • Potatoes - 1 pc.
  • Carrots - 1 pc.
  • Onion - 0.5 pcs.
  • Turkey - 150 g

Preparation:

We put a saucepan with water on the fire and when the water boils, we send the turkey there.

It is best to cook the turkey twice, so the soup will not be greasy. The first time we send the turkey in large pieces and cook for 20 minutes, then drain the broth and pour water again, cut the turkey and place it in a saucepan.

Meanwhile, peel and chop the vegetables. Place the vegetables in the pan with the turkey; you can add a little salt to the broth. Cook for 25-30 minutes.

After cooking, the soup can be blended.

This Chinese-style soup is a great option for those who like to experiment.

Ingredients:

  • Onions - 2 pcs.
  • Carrots - 3 pcs.
  • Garlic - 4 cloves.
  • Celery stalk - 3 pcs.
  • Salt pepper
  • Egg noodles - 100g
  • Soy sauce
  • Bay leaf
  • Turkey fillet - 300 g
  • Oil

Preparation:

Heat the pan over medium heat, add oil, finely chopped carrots and onions.

We will also send garlic, salt and pepper there. Add finely chopped celery. Sauté vegetables for 5 minutes.

Now pour 3 liters of broth over the vegetables, add soy sauce, bay leaf and noodles.

Bring the soup to a boil, reduce heat and simmer for another 5 minutes. Meanwhile, cut the turkey fillet into cubes.

After the time has passed, add the meat to the soup and cook until tender.

Creamy soups have become a part of the diet of many families. Tasty, soft, satisfying and very tender, it can surprise everyone.

Ingredients:

  • Turkey fillet - 300 g
  • Potatoes - 2 pcs.
  • Carrots - 1 pc.
  • Celery stalk - 2 pcs.
  • Onion - 1 pc.
  • Cream 10% - 200 ml
  • Olive oil - 40 ml
  • Dried basil
  • Rice - 40 g

Preparation:

Place the turkey in a saucepan, add water and place over medium heat.

In the meantime, peel and wash the vegetables. Cut the vegetables into small cubes and fry in a little oil.

The turkey is already cooked by then, cut it into small pieces.

Boil water in a large saucepan and add all our ingredients there, add salt and pepper, add your favorite spices and dried basil.

As soon as the soup began to boil, pour it with cream. Then cook for another 5 minutes.

Bon appetit.

Turkey chowder

Traditionally, chowder is prepared with salmon, salmon or other seafood. This recipe is designed for those who prefer turkey meat.

Ingredients:

  • Turkey fillet - 500 g
  • Smoked bacon - 4 pieces
  • Sweet potato - 2 sh.
  • Carrots - 1 pc.
  • Red onion - 1 head
  • Onion - 2 pcs.
  • Fennel - 0.5 pcs.
  • Red pepper - 1 pc.
  • Garlic - 3 pcs.
  • Thyme - 8 stems
  • Cream - 10%
  • Broth - 2 l
  • Cheddar cheese - 50 g
  • Corn - 400 g
  • Paprika - 40 g

Preparation:

Peel the sweet potato and carrots and cut into 0.5 cm thick slices. Cut the red onion along the head into 8 pieces.

Cut the fennel into a semicircle. Let's preheat the oven to 180 degrees.

Place all vegetables in a fireproof dish and drizzle with olive oil. Bake for 30 minutes.

Cut the turkey into small pieces. Remove the leaves from the thyme and coat the turkey pieces in it.

Place the turkey on the vegetables and bake for another 10 minutes. Chop the bacon finely and the onion into half rings. Pass the garlic through a press.

Cut the pepper into small pieces. Fry onion, garlic and bacon in a little oil.

Red pepper, paprika, thyme leaves, salt and pepper. Simmer for 10 minutes.

Place the bacon in a saucepan, add broth, add vegetables and turkey. Bring the broth to a boil and cook for 10-15 minutes.

You can puree the soup with a blender.

Bon appetit.

Soup is a universal dish; it can be prepared for a holiday, dinner, or lunch. Be sure to try this recipe, everyone will be delighted.

Ingredients:

  • Turkey - 300 g
  • Carrots - 3 pcs.
  • Onion - 1 pc.
  • Garlic - 3 teeth.
  • Broccoli - 100g

Preparation:

Peel and cut the vegetables. Place the vegetables in a saucepan and put on the fire for 5 minutes.

We send the onion to a frying pan, into which we poured a little water in advance, fry until golden brown and add it to the vegetables.

Add cream and a little water to the vegetables. Boil the turkey in salted water.

After the vegetables are completely boiled, you need to blend them with a blender.

Cut the turkey into slices and puree. Sprinkle the soup with cinnamon.

Bon appetit.

Of course, this dish is unlikely to be suitable for everyday lunch, but it is possible and even necessary to pamper yourself and your loved ones with overseas truffles.

Ingredients:

  • Black pepper - to taste
  • Turkey fillet - 300 g
  • Broth - 600 ml
  • Bun - 1 pc.
  • Cream (very fatty) - 150 ml
  • Black truffle
  • Truffle oil - to taste

Preparation:

Boil the turkey fillet, cool and cut into cubes. Fry finely chopped celery and onion in butter until completely soft.

Crumble the bun and add it to the broth. Bring to a boil and leave for 15-20 minutes.

Add the roast and turkey to the broth. Let's pass the soup through a blender. Ready! Can be served with pieces of black truffle.

Soup is the basis of any lunch. Lunch break is meant to enjoy a warm and delicious hot liquid meal.

Ingredients:

  • Potatoes - 0.8 kg
  • Turkey fillet - 0.7 kg
  • Carrots - 0.2 kg
  • Onion - 0.2 kg
  • Millet - 0.2 kg

Preparation:

Peel the onion and chop finely. Peel the carrots and grate on a coarse grater.

Place the onion in a saucepan and fry in a small amount of oil. Next, add carrots and pieces of meat.

Now add water, salt, pepper and leave on the fire for 25 minutes.

To prevent the millet from becoming bitter, rinse it in hot water.

Add millet to the pan. Peel the potatoes and cut them into cubes. Add the potatoes to the soup and cook for another 15 minutes.

Bon appetit.

There are plenty of spicy lovers today, and there are more than enough recipes for such dishes. We bring to your attention another spicy soup with turkey.

Ingredients:

  • Turkey - 250 g
  • Canned peas - 1 can
  • Rice - 120 g
  • Coriander
  • Chili pepper - 10 g
  • Coriander - 10 g
  • Red bell pepper - 1 pc.

Preparation:

Heat oil in a large saucepan and fry finely chopped onion in it.

Fry the onion until golden brown. Now add red pepper, coriander, rice to the pan.

Simmer a little, literally 10-15 minutes. Pour in the broth, add peas, turkey and spices. Bring the soup to a boil and cook for another 10 minutes.

Bon appetit.

Every woman, regardless of her weight, dreams of eating everything, but without harming her figure. Here is a great example of a soup that can be eaten in unlimited quantities.

Ingredients:

  • Turkey - 300 g
  • Onion - 1 pc.
  • Celery stalk - 3 pcs.
  • Lime juice - 30 ml
  • Broth - 2 l
  • Herbs
  • Rice - 70 g
  • Leek - 90g
  • Red wine - 120 ml
  • Carrots - 3 pcs.
  • Green beans - 120 g
  • Canned red beans - 150 g
  • Green beans - 100 g

Preparation:

Heat olive oil in a saucepan and fry finely chopped onions and leeks, half rings of celery root and stalk, and carrots.

Sprinkle the vegetable mixture with lime juice. While the onion is frying and gaining a golden color, cut the turkey fillet, and then add it to the onion.

Now fill with broth, season with herbs, salt and spices.

When the soup boils, add rice and a little red wine. Place the red and green beans into the pan.

Chop the tomatoes and also add them to the soup. As soon as the soup has boiled again, it can be served.

Soup with turkey funchose and quail eggs

A hearty and tasty soup for lovers of unusual recipes.

Ingredients:

  • Turkey - 300 g
  • Broth - 1 l
  • Onions - 1 pc.
  • Bell pepper - 1 pc.
  • Funchoza - 100 g
  • Quail eggs - 3 pcs.
  • Dill
  • Soy sauce

Preparation:

Cut the onion into half rings and fry in oil until golden brown. Take it out onto a plate.

In the same oil, fry the chopped pepper into strips until half cooked and also place on a plate.

Prepare funchose according to the instructions on the package. Boil the quail eggs, peel them and cut them in half.

Boil the turkey, then remove it from the broth and cut it into small pieces. Now we add funchose, vegetables and meat to the broth.

Season the soup with soy sauce.

Bon appetit.

Delicious soup for all occasions.

Ingredients:

  • Carrots - 1 pc.
  • Onion - 1 pc.
  • Potatoes - 3 pcs.
  • Turkey fillet - 300 g
  • Can of canned beans - 1 pc.
  • Sour cream
  • Spices

Preparation:

Set the multicooker to cooking mode and fill it with oil. Cut the fillet into small pieces and place the meat in a slow cooker to cook.

Chop the mushrooms and add to the turkey. Wash the vegetables, peel and cut into small pieces, add to the soup.

Add canned beans to the vegetables and salt the soup. Fill the vegetables with water.

Set the multicooker to soup mode and cook for 40 minutes, stirring occasionally.

An interesting, tasty and easy-to-prepare soup that will definitely please all tasters.

Ingredients:

  • Turkey - 700g
  • Onion - 1 pc.
  • Bell pepper - 1 pc.
  • Canned black beans - 1 pc.
  • Chicken bouillon
  • Canned corn - 1 pc.
  • Taco seasoning - 40 g
  • Cumin - 2 tsp.
  • Cream - 360 ml.

Preparation:

Cut the turkey fillet into small cubes, mix with corn, pepper, beans, onions, fill with broth and add cumin, tacos.

Cook over low heat for more than 2 hours. Then we take out the meat, divide it into fibers and return it to the soup.

Add cream, then remove from heat.

Turkey soup - general principles of preparation

Turkey meat is considered one of the lowest-calorie meats; it is used for children's and dietary nutrition. Turkey dishes are also loved by those who simply prefer tasty and healthy food. Turkey meat contains large quantities of vitamins A and E. In addition, the meat is perfectly absorbed by the body and is very easily digested. Turkey contains trace elements necessary for the body: potassium, sulfur, iodine, manganese, calcium, sodium, phosphorus and others. Turkey meat is significantly higher in iron content than chicken meat.

Turkey meat is most often fried, baked or stewed. However, you can also cook a tasty and healthy first course from this healthy meat. The turkey broth is moderately fatty and transparent. You can make a regular light soup from the bird with the addition of a standard set of vegetables (peppers, onions, carrots, tomatoes, etc.), or 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 include celery, cauliflower, broccoli, asparagus and other healthy foods. Together they make the dish even more valuable and nutritious.

Turkey soup does not have to be cooked with broth from this bird. Very often, to prepare a dish, they take pre-cooked chicken broth and only then add chopped turkey meat. Turkey soup can be served with chopped greens, shredded cheese, a drizzle of hot sauce or hot croutons.

Turkey soup - preparing food and utensils

To prepare turkey soup, you will need a large heavy-bottomed saucepan, a cutting board, knives, a grater, a slotted spoon, a sieve or a blender (for pureed soup). A frying pan is usually not used since the vegetables are mostly fried in the pan itself. The dish is served in ordinary deep plates, and the puree soup is served in deep bowls or bowls.

The meat is washed and the broth is cooked from it. Sometimes the turkey is immediately cut into small pieces, and sometimes it is boiled as a whole carcass and only then cut. Vegetables and herbs are thoroughly washed in running water, peeled and cut in accordance with the soup recipe.

Turkey soup recipes:

Recipe 1: Turkey Soup

A very healthy, tasty and quick soup made from turkey, vegetables and brown rice. The dish is great for those who prefer dietary and simply healthy food. This soup is prepared from the most common ingredients and can be served every day for lunch or dinner.

Required ingredients:

  • 6.5 cups chicken broth;
  • 2 turkey escalopes;
  • 1 onion;
  • Garlic clove;
  • 1 small carrot;
  • 2 cups of tomatoes in their own juice;
  • One and a half cups of brown rice;
  • 3 tablespoons chopped parsley.

Cooking method:

Pour rice into boiling water and cook until tender. Pour a quarter cup of broth into a large saucepan and heat over medium heat. Peel the carrots and onions, chop them finely and put them in a saucepan. Cook until soft. Finely chop the garlic and add to the vegetables. Cook everything together for another 1 minute. Finely chop the tomatoes, cut the turkey into cubes. Pour the remaining broth into the pan, add tomatoes, turkey and rice. Chop the parsley. Cook the soup for about 20 minutes. Serve turkey soup with finely chopped parsley.

Recipe 2: Turkey Soup with Truffles

This incredibly delicious soup has a delicate creamy consistency. The dish includes turkey, truffles, celery, onions and seasonings. The soup is cooked in turkey broth. This turkey soup can be served at lunch and dinner parties, since getting the truffles themselves is not so easy.

Required ingredients:

  • 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.

Cooking method:

Wash the turkey fillet, immerse it in boiling water and cook until tender. Take out the boiled meat and cut it into small pieces. Chop the celery and finely chop the onion. Take a saucepan with a thick bottom, melt butter in it and add celery and onions. Fry the vegetables for about 20 minutes until soft. Add pepper and salt to taste. Pour in the broth and crumble the bun (preferably stale). Bring the soup to a boil, reduce the heat and simmer for about 20 minutes. Then puree the soup in a blender or strain through a sieve. Pour into a clean saucepan. Cut the truffle into small pieces, put it in the soup, add chopped turkey meat and cream. Mix everything thoroughly. Serve turkey and truffle soup with truffle oil and freshly ground black pepper.

Recipe 3: Turkey and Egg Noodle Soup

This turkey soup can be prepared for everyday lunches, since the dish does not require complex ingredients or long cooking times. This recipe includes turkey, egg noodles, vegetables and spices.

Required ingredients:

  • 230 g turkey fillet;
  • 2 small onions;
  • 1 medium carrot;
  • 4 cloves of garlic;
  • 2 stalks of celery;
  • Salt, ground black pepper - to taste;
  • 6 cups chicken broth;
  • Egg noodles – 90 g;
  • 15 ml soy sauce;
  • 1 bay leaf;
  • Vegetable oil.

Cooking method:

Peel the onions and carrots and chop them finely. Place a large saucepan on the fire and pour in a little vegetable oil. Add the onions and carrots, simmer the vegetables a little over low heat, and chop the garlic at this time. Add garlic to carrots and fry vegetables for 5 minutes. Chop the celery and add it to the vegetables. Season the mixture with salt and pepper to taste. Saute the vegetables for another 3 minutes. Then add broth and soy sauce. After boiling, add noodles and bay leaf. Bring the soup to a boil, reduce heat and cook for another 5 minutes. Finely chop the turkey fillet and place in the soup. Cook the soup until the turkey is done (about 10 minutes). Sprinkle the turkey soup with freshly ground black pepper and serve.

Recipe 4: Turkey and Cauliflower Soup

This first dish is excellent for children's and dietary meals. A soup is made from turkey, tomatoes, cauliflower and carrots with onions.

Required ingredients:

  • 3 turkey necks;
  • Tomatoes – 2 pcs.;
  • 300-400 g cauliflower;
  • 1 carrot;
  • 1 onion;
  • A bunch of fresh herbs;
  • 1.5-2 liters of water;
  • Seasonings.

Cooking method:

Separate the cauliflower into florets and wash. Finely chop the greens and grate the carrots. Cut the tomatoes into small slices. We wash the turkey necks, fill them with water and set them to cook. After boiling, remove the foam, reduce the heat and cook for about 40 minutes. Peel the onion and add it 20 minutes before the broth is ready. Add a little salt. You can remove the onion from the finished broth - it has already given off all the taste and aroma. We also remove the necks and separate the meat from the bones. Place the meat back into the boiling broth and also add cauliflower and carrots. After 10 minutes, add tomatoes and herbs. Season the soup to taste with your favorite spices. Cook the turkey and cauliflower soup for another 15-20 minutes.

Recipe 5: Turkey Lentil Soup

Turkey and lentil soup is quite easy to prepare; this first course can be prepared for family lunches and dinners. This soup is made from turkey meat, lentils, celery, carrots and tomatoes. Thyme, marjoram and ground black pepper add a bright taste and aroma.

Required ingredients:

  • Half a kilo of turkey;
  • 60 g green lentils;
  • 2 small carrots;
  • 3 stalks of celery;
  • 1 onion;
  • 400 g canned tomatoes;
  • 1 tsp. thyme and marjoram;
  • 2 tbsp. l. vegetable oil;
  • Salt and ground black pepper to taste.

Cooking method:

Wash the turkey meat and cut it into small pieces. Place the pan on the fire, pour a little vegetable oil and heat it up. Place the pieces of meat and fry over medium heat for 10 minutes, stirring continuously. We wash the celery stalks and cut them into thin slices crosswise. Peel the onions and carrots, cut the onions into thin half rings, and carrots into small circles. Place the vegetables in the pan with the meat and mix everything thoroughly. Then fill the meat and vegetables with two liters of water (hot), add green lentils. Season the soup with salt, pepper, marjoram and thyme. Bring the soup to a boil, reduce heat and simmer for about 15 minutes, stirring occasionally. Meanwhile, strain the canned tomatoes through a sieve and add to the pot of soup. Bring to a boil and turn off the heat. If desired, you can add a little hot sauce to the prepared turkey soup.

Turkey meat really loves various vegetables, so you can experiment with the composition of the meat and deviate a little from classic recipes. For the dish to be a success, you need to choose the right meat itself. 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 does not have any specific smell. You can also press down on the meat with your finger. If the surface quickly returns to its original shape, it means the meat is fresh. Fresh turkey needs to be cooked as soon as possible - it can be stored in the refrigerator for no more than one day. Under no circumstances should thawed meat be re-frozen.

Turkey soup is not much different from regular soup in composition, except for the meat used. But you can prepare it in different ways.

A basic recipe that can later be modified to suit your tastes.

Required Products:

  • 300 grams of turkey;
  • three potatoes;
  • seasonings as desired;
  • onion and carrot.

Cooking process:

  1. We send the selected part of the turkey to cook for about an hour.
  2. During this time, we peel all the vegetables and cut them into any pieces. Lightly fry the onions and carrots in a frying pan before further use.
  3. After the broth is ready, remove the turkey from it, season it with various herbs and spices, lower the prepared vegetables and cook for 20 minutes.
  4. All that remains is to put the meat back into the pan, which must be cut into pieces, removed from the bone, and the dish is ready.

In a slow cooker

Turkey soup in a slow cooker is a way to prepare a healthy and easy meal for the whole family. Children will definitely like it.

Required Products:

  • bulb;
  • about 350 grams of turkey;
  • carrot;
  • three potatoes;
  • herbs and spices to your taste;
  • three spoons of rice.

Cooking process:

  1. Set the multicooker to the “Frying” mode and keep the pre-chopped onions and carrots in a heated bowl for about two minutes, then add the turkey pieces and fry for another 10 minutes, constantly stirring the contents.
  2. We do the same with chopped potatoes for three minutes.
  3. Pour in the rice, pour water into the cup, season with the selected spices, switch the device to the “Stew” mode and set the time to an hour.
  4. 10 minutes before the end of the program, you can add greens.

Turkey Meatball Soup

If you want to get a more satisfying and rich dish, you can make soup with turkey meatballs.

Required Products:

  • one carrot;
  • about 500 grams of turkey fillet;
  • three potatoes;
  • seasonings and herbs as desired;
  • 50 grams of rice;
  • bulb.

Cooking process:

  1. We turn the meat and onions into minced meat in any convenient way, season it with salt and pepper, and form small round cutlets.
  2. We put a pan of water, and when it boils, put the diced potatoes and carrots in strips into it.
  3. After about 5 minutes, add rice to the contents, add the prepared meatballs, and keep on the fire for 10 minutes.
  4. All that remains is to season the soup with spices, cook for another five minutes and you can serve.

First course with vermicelli

Light, almost dietary soup, despite the presence of vermicelli.

Required Products:

  • herbs and seasonings;
  • 500 grams of turkey fillet;
  • one bow;
  • 50 grams of soup noodles;
  • carrot;
  • three potatoes.

Cooking process:

  1. We start cooking with vegetables; they need to be peeled, cut in any way and brought to a golden brown color in a hot frying pan.
  2. Place the turkey and potatoes cut into pieces into boiling water. When it becomes soft, add seasonings and vermicelli.
  3. We wait until boiling starts again, add frying, bring all the products to softness and remove from the stove.

Hearty turkey leg soup

Turkey drumstick soup is much tastier and healthier than chicken soup. be sure to try it!

Required Products:

  • two potatoes;
  • one drumstick;
  • 50 grams of noodles or pasta;
  • seasonings as desired;
  • carrots and onions.

Cooking process:

  1. Boil the broth from the drumstick for an hour, then remove it.
  2. Place the potatoes cut into pieces and the pre-prepared frying of chopped onions and carrots into the pan.
  3. When the contents begin to boil, add the turkey, boneless and cut into squares.
  4. After a few minutes, season with spices to your taste, add the pasta and cook until done, usually five minutes is enough.

Green cabbage soup with sorrel

You can make the soup even more healthy if you combine lean turkey meat with all the properties of sorrel.

Required Products:

  • egg;
  • 500 grams of turkey;
  • one carrot and onion;
  • 50 grams of sorrel;
  • seasonings to taste;
  • three potatoes.

Cooking process:

  1. As always, you need to make broth from the meat. This will take about 50 minutes, after which it must be removed from the pan.
  2. Place diced potatoes into the broth, cook until soft, and then add pre-chopped and fried onions with grated carrots, season with spices.
  3. We wait about 10 minutes, return the chopped meat to the broth and at the same stage add pieces of sorrel.
  4. Keep on the stove for no more than five minutes and serve with pieces of boiled eggs.

Dietary fillet soup

A good option for those who count calories, suitable for children.

Required Products:

  • herbs and seasonings as desired;
  • two potatoes;
  • 400 grams of turkey fillet;
  • one carrot and the same amount of onion.

Cooking process:

  1. Boil the fillet in water for about 50 minutes, remove from the pan.
  2. Place diced potatoes, chopped onions and carrots in strips and keep on medium heat until the potatoes become soft.
  3. After this, add the meat again, previously cut into small pieces, and season with spices.
  4. Cook for a couple more minutes, sprinkle with herbs if desired and serve.

Cream soup

The dish according to this recipe is tender, with an unusual creamy taste.

Required Products:

  • 100 grams of butter;
  • 400 grams of turkey fillet;
  • onions and carrots;
  • two potatoes;
  • 50 grams of flour;
  • seasonings to your taste;
  • 50 milliliters of cream.

Cooking process:

  1. Let the turkey cook for 60 minutes, then remove it, cut it into small pieces, and pass through a blender until smooth.
  2. Pour cream, half the specified amount of butter into the mixture, stir.
  3. Melt the butter in a frying pan, lightly fry with flour and pour in just a little broth.
  4. Add turkey puree to this mixture, season with spices, simmer for 15 minutes and serve.

Step-by-step recipes for delicious, nutritious, flavorful turkey leg soup

2018-06-30 Liana Raimanova

Grade
recipe

5399

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

6 gr.

Carbohydrates

12 gr.

115 kcal.

Option 1. Classic turkey leg soup recipe

Turkey meat is tender, easily digestible, and dietary. It is often used to prepare various first and second courses, especially during strict diets. One of the most delicious, light and at the same time satisfying dishes is turkey leg soup. It turns out to be not very fatty, rich and very aromatic.

Ingredients:

  • turkey legs - 1 pc.;
  • potatoes - 365 g;
  • spices for meat - 75 g;
  • 1 onion;
  • carrot - 1 pc.;
  • vegetable oil - 35 ml;
  • 12 g salt;
  • 45 g parsley.

Step-by-step turkey leg soup recipe

The washed leg of the bird is placed in a pan of water and boiled for 60 minutes.

Peel potatoes, onions, carrots, cut into medium squares.

Place the onions and carrots in a frying pan and sauté in butter until lightly browned.

Remove the turkey drumstick from the pan, strain the broth, add potatoes to it, and cook for a quarter of an hour.

The washed parsley is chopped and poured into the soup along with seasoning and pepper, add salt to taste, and let simmer a little.

Separate the turkey pulp and add it to the soup, boil for another 1 minute.

After steeping the soup a little, pour it into bowls and sprinkle with any herbs if desired.

If the soup is being prepared for a children's table, after the first boil of water, drain it and add new water, then cook until the meat is softened.

Option 2. Quick turkey leg soup recipe

In the express recipe, the soup is made from smoked turkey leg, which does not require long cooking, thereby reducing the overall cooking time. In addition to the traditional onions and carrots, they also add tomatoes, which give the dish a piquant taste and slight sourness. Thanks to the addition of raw vegetables, the soup becomes even more light and tender.

Ingredients:

  • 1 smoked turkey drumstick;
  • 3 potatoes;
  • 1 onion;
  • 1 carrot;
  • 2 tomatoes;
  • 5 g salt;
  • 10 g of any seasoning and black pepper;
  • parsley, dill - 35 g each.

How to cook

The pulp is separated from the smoked turkey drumstick and set aside on a plate.

Peel the potatoes along with carrots and onions, cut into small squares.

Fill a metal saucepan with water to half the volume and, bringing it to a boil over a small flame, add potatoes and cook for about 30 minutes.

Add carrots and onions and at the same time add smoked turkey leg pulp and boil for a little less than 30 minutes.

Season the soup with seasoning, pepper, add some salt, boil for 2 minutes, remove from heat and leave for half an hour.

Pour into plates, putting 1-2 pieces of meat in each, sprinkle with herbs.

For aroma, it is permissible to add Provençal herbs.

Option 3. Turkey leg soup with rice

Turkey rice soup turns out to be satisfying, but at the same time does not burden the stomach. Broccoli and bell peppers give the soup an incredible aroma and slight sweetness, and garlic makes it slightly spicy.

Ingredients:

  • turkey legs - 2 pcs.;
  • 2 onions;
  • 1 carrot;
  • a small piece of broccoli;
  • 530 g potatoes;
  • 2 sweet peppers;
  • 6 garlic cloves;
  • salt - 25 g;
  • 65 g dill and parsley;
  • 85 g rice cereal;
  • 4 tomatoes;
  • allspice peas - 7 pcs.;
  • 2 bay leaves.

Step by step recipe

The legs are freed from the skin, washed well, placed in a pan half filled with water, along with one peeled onion and allspice, and cooked until soft.

After peeling all the vegetables, cut the carrots into thin strips, the second onion into crumbs, the sweet pepper into strips, the blanched tomatoes are chopped with a knife, the broccoli is rinsed and cut into a small square.

The cereal is washed well and placed in a container after the shin has softened, all the prepared vegetables are added at the same time, and boiled for 60 minutes.

After 50 minutes of cooking, add the bay leaf and add chopped garlic.

After 30 minutes of infusion, the soup is served.

You can also cook turkey drumstick soup with dry peas, but first soak it in water.

Option 4. Turkey leg soup with sorrel

Thanks to the tandem of turkey meat and sorrel, the soup turns out even healthier, tastier, and more aromatic. Potatoes and boiled eggs make it filling.

Ingredients:

  • 3 eggs;
  • a pair of turkey legs;
  • carrots - 255 g;
  • onion - 105 g;
  • 7 sorrel leaves;
  • 35 g of any spice;
  • 360 g potatoes;
  • salt - 14 g;
  • bay leaf - 4 leaves;
  • allspice - 8 peas.

How to cook

Prepare broth from turkey drumsticks, adding bay leaves and allspice.

After removing the drumstick from the saucepan, strain the broth, add peeled and cut into square potatoes, and boil until half cooked.

The carrots and onions, freed from impurities and husks, are cut into squares and fried together in a frying pan in oil for 8 minutes.

1 minute before the end of sautéing, season the vegetables with spices.

Introduce the sauté into the broth with potatoes, add the turkey pulp previously separated from the drumstick and boil for 3 minutes.

The sorrel leaves are sorted out, rinsed under running water and cut into thin strips, placed in the soup, and boiled for 6 minutes.

Boil the eggs until thick, cool in cold water, peel off the shells, cut in half and place in the soup when serving.

Also, instead of cutting the eggs into two parts, you can chop them into small squares.

Option 5. Turkey drumstick soup with green beans and noodles

This turkey drumstick soup is rich, with a distinct aroma and flavor of fresh vegetables. Spider web vermicelli gives the dish a richness, and green beans give it an attractive, appetizing consistency.

Ingredients:

  • a pair of turkey legs;
  • 5 potatoes;
  • onion - 160 g;
  • 3 tomatoes;
  • 1 handful of green beans;
  • 90 g spider web vermicelli;
  • 20 g sea salt;
  • 45 ml sunflower oil.

Step by step recipe

The washed drumstick is boiled in water with the addition of sea salt until soft.

After straining the broth, add the prepared potatoes and cook for a little less than 30 minutes.

Having removed the drumstick from the broth, cut it into pulp and cut into strips.

The processed carrots are chopped into squares, the onions into crumbs and sautéed in butter until lightly golden.

After chopping the blanched tomatoes, add them to the pan with the vegetables, warm them up slightly, and remove the pan from the stove.

The green beans are rinsed and added to the soup with the potatoes, and boiled for another half hour.

Add vermicelli and cook for 4 minutes.

Transfer the sauté mixture into the soup from the frying pan, boil for 2 minutes, remove from the stove and leave the soup for a while.

Served to the table.

It will turn out especially tasty if you sprinkle the soup with fried onion croutons when serving.