Turkey broth
Description
A hearty first course. I like this broth because it doesn't require adding grains, pasta, or sautéed vegetables. And it's not because I'm lazy—it's simply that the broth develops such a rich, intense flavor that you don't want to overpower it with anything else. The only thing I'd recommend adding to this broth is a couple of potatoes, to make the dish not only aromatic but also filling. Below I provide a detailed recipe. Serve the soup hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Rinse the turkey fillet, cover with water, and bring to a boil. Then drain the water, rinse the meat again, and cover with fresh water. Simmer the turkey over very low heat for 30-40 minutes.
- 2
Step 2
Peel the potatoes, cut them into small pieces, and add to the broth. Add a whole onion and a whole carrot as well. Do not chop or grate them—they are only needed for color and flavor, and should be removed at the end.
- 3
Step 3
When the vegetables in the broth come to a boil, add salt. You can add spices, but not those with a strong aroma, so as not to overpower the flavor of the broth.
- 4
Step 4
Simmer the broth for another 30 minutes. Then remove the pot from the heat and let it stand, covered, for 10 minutes. While the broth is steeping, prepare the croutons. Stale bread from yesterday or even the day before works perfectly. Cut it into cubes and dry in the oven or microwave with grill function. Serve the finished broth with croutons and fresh herbs.