Cabbage soup with turkey
Description
Perfect for lunch. This soup is easy and quick to prepare if you have ready-made broth. That's why it's better to cook the turkey in advance, especially since this meat takes a long time to cook. You can use either salted or pickled cucumber. I don't add pickle brine to the soup. Often, this soup is made with pearl barley. However, I prefer rice and recommend you try it. Rice cooks much faster, and the soup turns out more delicate.
Instructions
- 1
Step 1
Prepare all the ingredients for making solyanka.
- 2
Step 2
Place the turkey in a pot and pour in water.
- 3
Step 3
Bring to a boil, reduce the heat, and skim off the foam. Cook the turkey for 1.5 to 2 hours until the meat is tender.
- 4
Step 4
After cooking, remove the turkey from the pot, discard the bones and skin. Strain the broth and add the sliced potatoes. Begin cooking the rassolnik.
- 5
Step 5
Finely chop the carrots and onion and place them in a frying pan with sunflower oil. Simmer the vegetables over low heat for 7-8 minutes.
- 6
Step 6
Add the onion and carrot to the pot.
- 7
Step 7
Wash the rice and add it to the soup as well. Salt and pepper to taste.
- 8
Step 8
Finely chop the pickle.
- 9
Step 9
When all the ingredients in the soup are ready, add the chopped cucumbers. Cook the soup for another 5-6 minutes, then turn off the heat. Add the boiled turkey to the pot.
- 10
Step 10
The turkey solyanka is ready. Serve as a first course for lunch.