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Chicken soup (turkey)

Chicken soup (turkey)

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Wash the turkey meat and put it to boil in a larger pot, about 1 h 30 min. (we defoam when needed)

Until the meat boils, prepare the vegetables and a little larch, finely chop them, leave them in a pot in which we will continue to boil with the meat.

After the meat has boiled almost completely (but does not fall off the bone), remove the pieces and put them over the chopped raw vegetables, pour over the juice in which he boiled the meat (straining through a sieve) and cabbage juice to taste. Let it boil for another 30 minutes. Before turning off the heat, beat an egg with a little juice from the soup and pour it into the boiling soup, stirring constantly (to make rags). At the end, add chopped larch, to taste, and turn off the heat. Leave under the lid for another 10-15 minutes.

Serve with sour cream.

Method of preparation

The meat cut into pieces is boiled in cold water with a little salt. Bring to a boil, froth and discard the first water. Wash the meat, put it back in the pot and add enough water to cover the meat. Season with salt, but not too much because cabbage juice is also salty.

When the meat is half cooked, add the finely chopped vegetables. Let it boil well, then add the tomato paste or the tomatoes given by the grater and the cabbage juice. Let it boil for about 10 minutes, then add the noodles. Remove from the heat and season with green larch.

Pork soup with homemade noodles

Pork bones are kept in cold water, scalded, washed and boiled over low heat. Chop the celery, parsley, parsnips, carrots

Meatball soup with tarragon

First, we put the water in a saucepan, where we cook the soup, then we take care of the meatballs. spice

Method of preparation

Chicken soup (with turkey meat)

Boil the pieces of meat in salted water. When it boils, take the foam left. The vegetable is

Chicken soup without turkey cutlery

The meat cut into pieces is boiled in cold water with a little salt. Let it boil for a few minutes,

Turkey turkey soup recipe

Turkey turkey soup recipe from: turkey fillets, onions, carrots, parsnips, celery, peppers, broth, tomatoes, rice, parsley, larch, thyme, salt, pepper.


  • 1 kg turkey fillets (offal)
  • 2 onions
  • 1 carrot
  • 1 parsnip
  • 1 small celery or green stalks of celery
  • 1 bell pepper
  • 2-3 tomatoes
  • 200 ml broth
  • 3 tablespoons rice
  • 1 bunch parsley
  • 1 larch connection
  • 1.5 l of cabbage juice
  • 1 dry sprig of thyme
  • pepper
  • salt

Method of preparation:

Peel the entrails, cut into pieces and boil in 5 liters of cold water with a pinch of salt. As it boils, the juice foams well.

After the ponies have cooked to the right heat, about 45 minutes. for effective cooking, add the vegetables: chopped onion, carrot, celery, parsnip, bell pepper, diced.

Peel the tomatoes, cut them into small cubes and add them to the soup with the glass of broth, after the vegetables. Rub the dried thyme twig in your hands over the pot, then leave it whole in the pot.

After boiling the vegetables slowly for 30 minutes. add the rice. After another 10 minutes, add the cabbage juice. Bring to the boil and then simmer for 5 minutes. Match salt and pepper to taste.

Remove the thyme twig. Finely chop the greens, parsley and larch. Turn off the heat and add the greens. Cover the pot with a lid and let it rest for 10 minutes.

Method of preparation

Wash the meat well, then let it dry or wipe the pieces with absorbent towels.

The pipettes are scalded for 1-2 minutes, then drained.

In a large pot, put 4 liters of water with salt. Add the meat and pipettes and bring to the boil. Foam as many times as needed. When there is no more foam, put the lid on and let it boil over low heat, approx. one hour.

The vegetables are cleaned, washed and put on the grater with large holes. After 30-40 minutes, add the vegetables and peppercorns and continue to boil. When it is almost ready, add the well-washed rice and leave it to boil.

In a kettle, put the cabbage juice on the fire and when it starts to boil, pour it over the soup and let it boil for a few more minutes. Remove from the heat and allow to cool slightly.

Meanwhile, mix the cream with the yolks, then with a polish, take it out of the soup and add it over the cream. Mix and pour into the soup pot, stirring until everything is smooth. Put the larch leaves and cover the pot, letting the flavors combine.

Serve hot, along with hot peppers and a corner of homemade bread.

Ingredients for potroace soup:

300 g meat with chicken, turkey or goose bones
200 g pipettes and chicken hearts
1 carrot
½ celery
½ parsnip
½ parsley root
2 onions
2 tablespoons rice
2 eggs
3 tablespoons oil
½ cabbage juice
150 ml sour cream or yogurt

Step 1
Cut the meat into cubes and boil in 3 liters of cold water (reduce to boiling) with a pinch of salt. Let it boil for about 15 minutes, during which time take all the foam that accumulates from the meat. During this time, prepare the vegetables - grate them or cut them into small pieces.

Step 2
In another pot put 3 tablespoons of oil and when it is hot put the onion to harden for 2 minutes. After that, put the rest of the vegetables for a few minutes to harden for a more pronounced aroma.

Step 3
Add the cooked vegetables over the meat and simmer for about an hour. When they are almost cooked, add the rice. Leave it to boil for another 20 minutes, during which time it is chewed so as not to stick.

Step 4
Add the cabbage juice. It salts and adds to the soup. However, in her absence, potroace soup it can be soured with borscht, lemon salt or vinegar. Leave it on the fire for a maximum of 5 minutes.

Step 5
Potroace soup it is taken off the fire. Beat the eggs with sour cream (or yogurt) and the juice from the soup. Add by stirring constantly. Add pepper and salt to taste and sprinkle with finely chopped larch.

They say that potroace soup it's the only soup that makes you come back after a healthy party. The secret lies in the cabbage juice that is put and which is specific to horseradish soup.

What do we need for the horseradish soup recipe?

Ingredients for 10 servings of soup & # 128578

  • -chicken back with neck and wings-1 kg
  • -poultry organs-300 g (liver, pipette)
  • -1 large onion (200 g)
  • -1-2 carrots 200 g
  • -1 bell peppers
  • - 1 piece of celery root -100 g
  • -1 parsley or parsley root (optional)
  • -100 g of rice
  • -50 g tomato paste (or 300 ml tomato juice, or 500 g fresh tomatoes, or 400 g tomatoes in broth)
  • -salt
  • -leustean
  • -belt cabbage juice 1.5 l

How to make horseradish soup

In a pot of cold water (the amount of water will be put depending on the number of people, about 2-3 l) will be boiled chicken entrails washed in several waters, taking care to foam from time to time.

vegetables for the soup it will be washed clean of the peel, then cut into small cubes or given on a large grater (onion, carrot, bell pepper, parsnip, celery) and simmer for about 60 minutes.

In the middle of the boiling can be added washed rice / homemade noodles, and after 10-15 minutes they will be added tomatoes cut into cubes and broth paste dissolved in a little juice from the soup, seasoned with salt to taste.

Near the end of cooking (about 10 minutes), add sour cabbage juice / borscht, after previously boiling in a separate, following greenery finely chopped (fresh larch and parsley ), letting it boil, then turn off the heat.

Potroace soup will be served hot in individual bowls with hot peppers with vinegar next to it, fresh bread and for gourmets and appetizers who want a fatter soup, they can add to the individual bowl a few good tablespoons of sour cream & # 8230.ummm, what goodness :))).

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