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Turkey soup

Turkey soup


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  • 4 turkey wings
  • 3 carrots
  • 1 green bell pepper
  • 1 large onion
  • 2 medium-sized potatoes
  • 2 eggs
  • 4 tablespoons tomato paste
  • lemon salt
  • 2 tablespoons rice or pasta
  • green or dried larch
  • pepper
  • tender

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Turkey soup:

Wash the wings and proportion them, separately in a pot put water to boil and when it boils add the wings that are left to boil for 15-20 minutes and froth as many times as needed then add the chopped onion and pepper diced potatoes and carrots. After the meat and vegetables are cooked add the 4 tablespoons of tomato paste and the 2 tablespoons of rice / pasta and simmer until the pasta is cooked then add the lemon salt and spices to taste and put the pot on the fire. Separately in a bowl beat 2 eggs that are mixed with the soup and add to the pot stirring constantly so as not to form rags and sprinkle green or dried larch (in case n -you have where to get green: D)


Turkey neck soup with garlic

I was tempted to name the recipe as we call it at home - namely Zmotherfucker - but because not everyone knows this regionalism, I chose to simply call it Turkey Soup so that it is very well known what I am talking about or, better said, what I am cooking :).

Zama aita or mojdai-ul it is a soup made from poultry cutlery (ideally chicken ones), well soured and to which crushed garlic is added at the end, whence the name mojdai = mujdei or aită = ai = garlic. In order to make the soup thicker, you can put sprouts (homemade pasta) or, if necessary, a little rice. That's how I know how to prepare it from my grandmother, I haven't read anything on the all-knowing google about its origin, if you know more please fill me in.

I might add that this zama was considered - unjustly, I say - a "poor man's soup", because it is made from poultry cutlery and not from any more precious meat - but precisely because they give it an extraordinary taste. , I don't think I need to call him that. But it is a "type 1" that will remind many of my generation, especially in Transylvania, of the childhood spent in the "golden age". I remember that my mother cooked it quite often, as did my grandmother, especially when they didn't know what to cook for the family on weekdays. I don't know if during the communist shortage, housewives had so many dilemmas with the answer to this question, maybe because there weren't as many ingredients as there are now, and the recipes were repeated quite often. However, this soup is another proof of the inspiration and ingenuity of Romanians in the face of hard times.

The soup I prepared is a little different from the original version, because I used turkey necks. Honestly, I really like soups, they taste good, they have a lot of meat on them - where else can you say that they are at a very affordable price. I did not use tomatoes or broth at all, as I did in the recipe on my blog. But I don't think anyone is upset about these changes, the soup is too good to have time to criticize. That's what I say, what you say will remain to be seen :)

Turkey neck soup with garlic

  • 1 kg turkey necks
  • 2 carrots
  • 1 parsley root
  • ¼ celery root
  • 1 small onion
  • 6-7 cloves of garlic
  • 300g fat cream (I buy 32% fat from here)
  • 3 yolks
  • 80-100g rice
  • salt pepper
  • for sour lemon juice, borscht or vinegar

We wash the turkey throats well in several waters and then we boil them in 4 l of cold water.

Until it boils, clean the vegetables and put them on the grater with large holes, then heat them in a little oil. I did this because it gives the soup a better taste and because the turkey throats are drier, they have no fat at all. If you prepare it, for example, with chicken cutlery, then put the grated vegetables directly in the pot, without hardening it beforehand. When the water boils, froth and add the hardened vegetables. Add the cleaned and x-shaped onion where the roots grow (you will see that it does not fall apart when it boils). Add salt and simmer with a lid.

When the meat has boiled, take it out and let it cool, then clean it from the bone and put it back in the soup. Add the rice or pasta and let them boil.

We turn off the heat and let the soup “settle down”, that is, it sits down a bit, it stops boiling.

Until then, clean the garlic and crush it well and then straighten the soup. For me, the soup that is not seasoned with egg and cream is like cabbage rolls without cabbage - that is inconceivable :)

Mix the yolks well with the cream and add a little of the hot liquid over them. Pour everything into the pot and mix gently. Add the crushed garlic and sour the soup with lemon juice, vinegar or borscht. We like sour soups, but if you like sweeter you can leave it and it's just as good, it all depends on how you are used to it.

You can pour the egg whites directly into the pot or use them in another dish. I didn't put them this time, but I usually beat them a little with a fork and pour them over the hot soup.

Season with salt and pepper and serve with chopped green parsley on top.

Recipe tried by readers

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Method of preparation

Cut the turkey breast into suitable large pieces and boil with water, salt and garlic.

When the meat is almost cooked, remove it, strain the soup, cut the meat into cubes and put it back to boil in the resulting soup. Add over the soup, finely chopped green onions, sliced ​​carrot, as large as you like, finely chopped parsley root and celery, chopped bell pepper, diced potatoes and cook over medium heat.

When all is cooked, add sour borscht, salt to taste and simmer for a few minutes, no more than five minutes and turn off the heat.

In a bowl, put eggs and mix, add sour cream and continue mixing. Take the soup from the pot with the polish and place it over the cream, stirring lightly so that the cream does not cheese and then pour it into the pot with the soup, stirring lightly.


Peasant turkey soup

& Icirc & # 539i must:
1 l ap & # 259
400 g of turkey meat
50 g carrots
25 g albitur & # 259
50 g & # 539elin & # 259
1 medium onion
40 g white & # 259 white & # 259
2 fat peppers
1-2 potatoes
50 g green beans & # 259
200 g ro & # 537ii
200 ml bor & # 537
leu & # 537tean
Preg & # 259te & # 537ti a & # 537a:
Turkey meat, washed and pre-cooked, put it to boil and simmer over low heat, water enough.
Then mix it with the cleaned, washed and washed vegetables and continue cooking and continue to cook for 15-20 minutes. At the end, add the boiled boron separately and the peeled red peeled tomatoes and bring to the boil.
Sprinkle leu & # 537tean & # 537i eat hot soup.

Preparation: 25 minutes Boiling: 80 minutes
Re & # 539et & # 259 propus & # 259 de Practic & icircn buc & # 259t & # 259rie

Enter here and you will find a network of bean soup like Bucovina.


Peasant turkey soup

& Icirc & # 539i must:
1 l ap & # 259
400 g of turkey meat
50 g carrots
25 g albitur & # 259
50 g & # 539elin & # 259
1 medium onion
40 g white & # 259 white & # 259
2 fat peppers
1-2 potatoes
50 g green beans & # 259
200 g ro & # 537ii
200 ml bor & # 537
leu & # 537tean
Preg & # 259te & # 537ti a & # 537a:
Turkey meat, washed and pre-cooked, put it to boil and simmer over low heat, water enough.
Then mix it with the cleaned, washed and washed vegetables and continue cooking and continue to cook for 15-20 minutes. At the end, add the boiled boron separately and the peeled red peeled tomatoes and bring to the boil.
Sprinkle leu & # 537tean & # 537i eat hot soup.

Preparation: 25 minutes Boiling: 80 minutes
Re & # 539et & # 259 propus & # 259 de Practic & icircn buc & # 259t & # 259rie

Enter here and you will find a network of bean soup like Bucovina.


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

Potroace soup with turkey

Boil in 4 liters of cold water with a little salt the sliced ​​and washed meat. When it boils


A turkey soup that would make Martha Stewart envious as well

You will be surprised to discover that you have as much culinary talent as Martha Stewart or as Oprah's perfect, guest chefs! You will conquer the culinary world with this turkey soup and you will see that it is only the beginning.

Okay, maybe I'm exaggerating a little. But you know the saying: once you've learned how to cook soup, you're a cook with & quotacte ok & quot!


500 grams of turkey meat

1. Choose the rice, wash it and let it soak in water. Wash the meat and boil it in cold water with a teaspoon of salt. It foams.

2. When the meat is cooked, take it out on a plate.

3. Peel and wash the vegetables, cut them into cubes and boil them in the soup that resulted after boiling the meat. Add the rice and cook for another 5 minutes. At the end add the pieces of meat, add salt and pepper. Drizzle with a mixture of beaten eggs. Extinguish the fire and add borscht.


500 grams of turkey meat

1. Choose the rice, wash it and let it soak in water. Wash the meat and boil it in cold water with a teaspoon of salt. It foams.

2. When the meat is cooked, take it out on a plate.

3. Peel and wash the vegetables, cut them into cubes and boil them in the soup that resulted after boiling the meat. Add the rice and cook for another 5 minutes. At the end add the pieces of meat, add salt and pepper. Drizzle with a mixture of beaten eggs. Extinguish the fire and add borscht.


Radauti soup with turkey meat

  • Servings: 4 people
  • Preparation time: 15 MIN
  • Cooking time: 2h 30min
  • Calories: -
  • Difficulty: environment

One of our favorite soups is Radauti soup, which I prepare whenever we feel like a tasty and filling soup, regardless of the season. In this recipe I did not use chicken as required by the traditional recipe, because the only poultry I had in the freezer was turkey. About the taste I can tell you that there is no difference, we liked it very much and I will definitely include this Radauti soup with turkey in the family menu. I recommend you to try the traditional Radauti Soup recipe


Radauti soup with turkey meat

  • Servings: 4 people
  • Preparation time: 15 MIN
  • Cooking time: 2h 30min
  • Calories: -
  • Difficulty: environment

One of our favorite soups is Radauti soup, which I prepare whenever we feel like a tasty and filling soup, regardless of the season. In this recipe I did not use chicken as required by the traditional recipe, because the only poultry I had in the freezer was turkey. About the taste I can tell you that there is no difference, we liked it very much and I will definitely include this Radauti soup with turkey in the family menu. I recommend you to try the traditional Radauti Soup recipe