Turkey and barley soup
Description
A hearty and aromatic soup. Cook a thick, rich turkey and barley soup for your loved ones. Use premium barley—it should be round and not too large. This type of barley takes about 20–25 minutes to cook without soaking. Also, use turkey fillet for the broth to make the soup both nutritious and delicious. Serve hot in bowls.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Rinse the barley, add it to boiling water, and cook in a separate container for 10 minutes. Then rinse the grain and drain all the water. This way the soup will not be too cloudy.
- 3
Step 3
Pour 2 liters of clean water into a saucepan, add the turkey meat, and simmer for 25 minutes, skimming off the foam. Season with salt to taste.
- 4
Step 4
Cut the turkey meat into pieces and return it to the broth.
- 5
Step 5
Cut the potatoes into pieces.
- 6
Step 6
Add the potatoes to the broth and stir in the barley. Cook the soup for 20 minutes, until the potatoes and barley are tender.
- 7
Step 7
Meanwhile, peel the vegetables — carrots and onions. Cut the onion into cubes and grate the carrots on a grater.
- 8
Step 8
Sauté the carrots with the onion in a pan with oil. Cook for 3-4 minutes, stirring.
- 9
Step 9
When the potatoes and grain are cooked, add the sautéed vegetables to the soup and cook together for another 3 minutes.
- 10
Step 10
Add the finely chopped herbs, season with pepper, bring to a boil and turn off the heat. The soup is ready.
- 11
Step 11
Serve while the soup is hot.