Tomato soup from turkey wing
Tasty and rich tomato soup with turkey wings. Try to cook it for lunch, the family will be grateful to you.
Turkey wing – 2 pcs.
Carrots – 1 pc.
Onion – 2 pcs.
Sweet pepper – half;
Tomato paste – 2 tbsp. l.
Fragrant black pepper – 4-5 peas
Potatoes – 2-3 pcs.
Garlic – 2 cloves
Salt – 1.5 tsp.
Vegetable oil – 2 tbsp. l.
Black ground pepper – to taste.
- 137 kCal
- 1 h. 40 min.
Have you ever eaten turkey soup? – To be honest, I doubt it. Many are simply afraid to cook it and simply do not take in its store such by-products as wings, but very vain. The meat of this bird has excellent dietary qualities, and the soup cooked on the broth from the turkey is not inferior to the chicken and even surpasses it. Today we will cook just such a dish, which I have already tested safely on my loved ones – everyone liked it!
Prepare the main ingredients for the broth. Thoroughly wash the turkey wings in a jet of cool water, peel and coarsely chop the onion and carrots. Take 4-5 peas of black fragrant pepper.
In a saucepan pour 3 liters of water, put the prepared ingredients into it and put it on the fire. Cook until boiling, then remove the foam, reduce heat, cover half the lid and leave to cook for 40-50 minutes.
In the meantime, we will prepare the filling for our soup. To do this, we need to finely chop the onion and half a sweet pepper (in fact, you can take the whole).
In a frying pan, warm up literally 2 tablespoons of vegetable oil and lay out onions. Fry it stirring for about 3-5 minutes.
Add the Bulgarian pepper to the onions, continue stirring for another 3-5 minutes stirring.
Then put into the pan 2 tablespoons of tomato paste and literally 100 ml of water. Stir and simmer for about 5-7 minutes until all water has evaporated.
I got such an appetizing roast.
The second stage of refueling is fresh vegetables. Peel potatoes and cut into medium sized pieces. Finely chop dill greens and garlic. By the way, I already wrote earlier about a simple method of chopping garlic, but I will remind you again. The secret is simple – each tooth is crushed by the flat side of the knife and then finely chopped.
In the meantime, our broth is ready. From it we will need: the strained broth, carrots and turkey wings. The rest can be thrown out. Remove turkey from bones and peel, split. Carrot cut into small cubes.
Next, put the broth on the fire and add to it all the cooked ingredients, except garlic and greens. If you do not have a lot of water left in the pan, do not worry, just add it, and do not forget to salt the broth to taste. We will boil broth for about 10 minutes until the potatoes become soft.
When the soup from the turkey is ready, add the greens and garlic. Turn off the heat, mix again, cover and leave for 15-20 minutes, so that it is infused.
I got a very tasty and rich soup – something very reminiscent of shurpa, but even tastier.