Turkey soup with mushrooms and bulgur
Description
The recipe won't take much time. Turkey drumstick is perfect for making soups. The broth turns out rich, strong, and aromatic. One drumstick is enough for a large pot of soup. Or you can always save some of the prepared broth for later. The soup is ready to serve.
Instructions
- 1
Step 1
Rinse the turkey leg and place it in 3 liters of cold water; start boiling. After boiling, skim off the foam and reduce the heat to a minimum. Cook until the turkey is tender. Then remove the turkey, shred the meat into pieces, discarding tough tendons. Strain the broth carefully through a damp linen cloth. I usually divide the finished broth in half and use it to cook different soups.
- 2
Step 2
Pour 1.5 liters of broth into a saucepan, bring to a boil, and add diced potatoes and bulgur. Cook until half-done, about 10 minutes.
- 3
Step 3
Slice the oyster mushrooms into pieces, cut the carrots into strips, and slice the onion into thin quarter-rings. Add to the soup and cook for 5 minutes.
- 4
Step 4
Add cherry tomatoes, sliced into rounds. Bring to a boil and cook for 2 minutes. Add the sliced turkey leg meat.
- 5
Step 5
Add finely chopped celery, marjoram, black pepper, and a small bay leaf to the soup. Bring to a boil again, then remove from heat. Cover tightly with a lid and let stand for 15–20 minutes.
- 6
Step 6
Serve the soup with fresh bread and herbs.