Buckwheat soup with turkey
Description
The recipe won't take much time. Buckwheat soup with turkey is very easy to prepare. Any part of the turkey can be used for the broth—I used a shoulder. If the resulting broth isn't clear enough, it should be strained. Buckwheat groats should be sorted and thoroughly rinsed. If you have ready-made broth, the soup will take 35–40 minutes to prepare. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the ingredients for making the soup.
- 2
Step 2
Wash the turkey and place it in a pot. Pour fresh water over it. Put on the stove and bring to a boil, skimming off the foam. Reduce the heat to the lowest setting and simmer the turkey until tender.
- 3
Step 3
If necessary, strain the broth. Peel, wash, and dice the potatoes. Add them to the pot with the broth and start cooking the soup.
- 4
Step 4
Peel and wash the carrots and onions, then finely chop them. Place in a frying pan with refined sunflower oil. Simmer the vegetables over low heat for 7-8 minutes.
- 5
Step 5
Then add the onion and carrots to the pot.
- 6
Step 6
After 20 minutes of cooking the soup, add the buckwheat groats to the pot, which should be thoroughly washed beforehand and picked over if necessary.
- 7
Step 7
Season the soup and cook until all ingredients are done.
- 8
Step 8
Add chopped dill or parsley to the ready soup. Also, add turkey meat without skin and bones.
- 9
Step 9
Buckwheat soup with turkey is ready. Serve as a first course for lunch.