The cleaned and washed copan is boiled in cold water with a little salt.
When it starts to boil, simmer, frothing from time to time. When the meat comes off the bones, we take it out.
We clean, wash and chop the vegetables (onions, carrots, parsley, celery, peppers, potatoes, cut them into larger pieces) and add them to the boiled juice.
We portion the boiled meat and eliminate the long and sharp cartilages. When the vegetables are penetrated, add the pieces of meat and simmer. After the vegetables are cooked, add the hot borscht (which has been boiled before), beat the two eggs with sour cream, add the hot juice from the hot juice from the pot until thin, bring it to the temperature of the pot, pour it into the pot with borscht, stir, bring to the boil. Turn off the heat, add the finely chopped greens (parsley, tarragon and leusten) and the borscht is ready.
I wish you good appetite!
Sour turkey soup. When I want to make a soup, I choose pieces of meat with bone (chicken, turkey, pork, beef, duck). The bone makes the soup / soup tasty, the backs, wings, necks are perfect for the soup. I never make boneless meatless soup from poultry, because the taste is not the same as when we use meat with bone and skin. Turkey borscht is good if it has a lot of vegetables. If you don't like borscht soup, you can leave it sweet or if you don't have borscht you can sour it with cabbage juice or lemon juice. I invite you to try this sour turkey soup recipe!
Sour turkey soup ingredients:
- 650 g of turkey wings
- 2 carrots
- an onion
- half a pepper
- 250 whole peeled tomatoes
- 330 ml borscht
Preparing sour turkey soup with larch-video recipe
The meat is washed, then we boil it in a suitable saucepan with 3 liters of water and a little salt. In the meantime, we take care of the vegetables. Cut the pepper, celery and onion into cubes, carrot and parsnips into rounds. I have whole peeled tomatoes, which I cut into cubes. You can use broth, or tomato sauce. Remove the foam, which accumulates on top, then leave to boil for about 15 minutes. Add the vegetables and cook for about 30 minutes. Then add the tomatoes and cook for 10 minutes. According to preference, we can remove the wings from the soup, we remove the bones. Then add the boned meat to the pot and add the borscht. Let it cook for another 5 minutes.
Serve with plenty of freshly chopped larch and preferably with sour cream and hot peppers.
|Complexity||Preparation time||Nr. servings|
|low||1 hour and a half||6-8 servings|
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Vaccination Center in Vama Borș, visited by four people in two days
The COVID Vaccination Center, opened on Monday, May 24, at the Borsch I Border Crossing Point, offers the possibility of immunization with Johnson & amp Johnson serum, which is administered once.
Only four people were vaccinated against COVID in the first two days after the opening of the vaccination center at the Borș I border crossing, DSP Bihor director Daniela Rahotă told Agerpres.
The stated purpose of organizing this center at the border is & # 8222 to increase the accessibility to vaccination of the population entering Romania at the land border in Bihor County & # 8221.
The PTF Borş vaccination center is located 50 meters from the Borş I border crossing point, on the direction of entry into Romania and operates in the container provided by the National Military Command Center through the Dr. Victor Popescu Military Emergency Hospital Timişoara .
The Ministry of National Defense and ISU & # 8222Crişana & # 8221 of Bihor County provide the staff involved in the vaccination process.
A total of 4,183,320 people have been vaccinated in Romania since the beginning of the campaign. In order for the target of 5 million vaccinated by June 1 to be reached, 136,000 people should be immunized daily. Yesterday, May 25, 68,820 people were vaccinated.
Recipe ingredient turkey bors: -1.5 kg turkey wings and necks, 1 L borscht, 3-4 carrots, 2-3 large onions, 1/2 celery, 1 parsnip root, 1 parsley root, 2-3 red, yellow, green bell peppers 2-3 large tomatoes, 1 bunch of larch, fresh tarragon, 1 egg, salt
We invite you to watch below the video recipe for turkey borscht:
Method of preparation: Cut the turkey into smaller pieces. Wash the meat well and boil with salt in a pot. After taking the foam, remove from the heat and change the water. Use hot water.
Put it back on the fire and let it boil for about an hour and a half or until the meat is done. Meanwhile, clean and cut the vegetables (carrots, celery, parsnips, parsley, peppers, onions) into cubes or, if you prefer, larger pieces.When the meat is ready, add the vegetables over the meat and let it simmer for another 30 minutes. Peel a squash, grate it and cut it into cubes. Bring the separate borscht to a boil in a saucepan before putting it in the soup.When there are 5 minutes left to cook, add the diced tomatoes to the soup and then the borscht. Turn off the heat when the soup is ready and season with salt. Then beat the egg in a bowl and pour into the soup, stirring constantly.Then put the finely chopped larch and tarragon and leave with the lid on for a few minutes. Serve the soup hot. We wish you good appetite and increase the cooking of the turkey borscht recipe. We guarantee that this borscht is a culinary delicacy in case you haven't tried it so far. It has a unique taste and is different from any soup / borscht. Worth a 100% try.
How to make a Greek-style turkey soup topped with sour cream and lemon?
How to prepare vegetables for soup?
I prepared all the vegetables: I washed them, I cleaned them. I also cleaned the vegetables. Here are the turkey neck pieces: they are very meaty, perfect for soup or broth.
Then I cut the vegetables (carrots, parsley roots, parsnips and celery) into uniform cubes. I cut the bean pod at 4-5 cm. I also chopped the tomato and cut 2 stalks of celery into slices.
I kept whole onions, a few stalks of celery, celery slices and bunches of broccoli.
How to boil a turkey throat?
Because the turkey throat requires a little more boiling, I started the soup in kuktă (pressure cooker, miracle pot). I put in it the turkey throat, a teaspoon of salt, one of peppercorns and one of cumin (if you don't like it don't put it), I added the celery stalks, some parsley leaves, peeled onions but left whole and the pepper . I filled the pot with water up to the 4 liter mark.
I let the meat boil in the pressure cooker for 30 minutes from the moment it entered the cooking mode (it started to whistle).
If you use a classic pot then put the turkey necks first with water and salt and wait for them to boil so that you can collect the foam from the surface. Then put the peppercorns and cumin, peppers, onions, celery and green parsley and let everything boil (on low heat) for about 60-80 minutes or until the meat on the neck is soft, well cooked.
I then removed the turkey neck and, after cooling, deboned it. Many strips of fine meat come out of it and they will return to the soup pot (right at the end).
I strained the juice (especially because of the peppercorns but also the boiled vegetables that we no longer use) and I transferred it to a classic pot (I don't need the one under pressure anymore). I put it on the fire and added the chopped vegetables to it. I let the turkey soup boil for about 15 minutes. Then I added peas, green beans and broccoli bunches. I let the soup cook for another 8 minutes for these delicate vegetables. Also now add celery or larch leaves.
Recipe ingredient turkey bors: 1.5 kg turkey wings and necks, 1 L borscht, 3-4 carrots, 2-3 large onions, 1/2 celery, 1 parsnip root, 1 parsley root, 2-3 red, yellow, green bell peppers, 2 -3 large tomatoes, 1 bunch of larch, fresh tarragon, 1 egg, salt
We invite you to watch below the video recipe for turkey borscht:
Method of preparation: Cut the turkey into smaller pieces. Wash the meat well and boil with salt in a pot. After taking the foam, remove from the heat and change the water. Use hot water. Put it back on the fire and let it boil for about an hour and a half or until the meat is done. Meanwhile, clean and cut the vegetables (carrots, celery, parsnips, parsley, peppers, onions) into cubes or, if you prefer, larger pieces. When the meat is ready, add the vegetables over the meat and let it simmer for another 30 minutes. Peel a squash, grate it and cut it into cubes. Bring the separate borscht to a boil in a saucepan before putting it in the soup. When there are 5 minutes left to cook, add the diced tomatoes to the soup and then the borscht. Turn off the heat when the soup is ready and season with salt. Then beat the egg in a bowl and pour into the soup, stirring constantly. Then put the finely chopped larch and tarragon and leave with the lid on for a few minutes. Serve the soup hot. We wish you good appetite and increase the cooking of the turkey borscht recipe. We guarantee that this borscht is a culinary delicacy in case you haven't tried it so far. It has a unique taste and is different from any soup / borscht. Worth a 100% try.
Ingredients needed for turkey soup:
1. For starters, wash the meat well and portion it. Put turkey meat and 5 liters of water in a pot. Let everything boil for at least 3 hours on the right heat. Periodically froth with a spatula.
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2. Once the meat is cooked, take it out of the pan and put it in a clean one, strain it and the juice left in the same pot.
3. Peel onions, carrots, celery, bell peppers. Finely chop the onion and bell peppers and add them to the pan, then grate the carrot and celery. Let everything boil for 10 minutes on the right heat.
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4. Peel the potatoes, cut them into cubes and put them in the pot. After 5 minutes, add the chopped noodles.
5. After 5-7 minutes, check if the potatoes and noodles are cooked, then add borscht. Season with salt and pepper. Then we waited for it to boil.
6. Finely chop the greens and when the borsch boils, turn off the stove, put the greens and leave everything under the lid for another 5 minutes. to combine the aroma of greenery with soup.
7. Served with a little sour cream, this turkey soup is absolutely delicious.
Portion the meat, wash it and boil it in cold water. When it has foamed, clean it well with a spoon (foamer) and wipe the walls of the pot (the pot in which it boils).
Bring to a boil over low heat or in a pressure cooker.
When the meat is half cooked, add the vegetables: cleaned and whole onion, and the others in their order of cooking: carrot, parsley root, parsnip, pepper, celery.
Vegetables can be cut into cubes (about the same size, to have a symmetry in the plate), sticks, grated or as you like. Before adding them to the borscht, you can heat them all in a little oil (excluding onions). Boil until all is soft.
Meanwhile, the borscht is boiled separately, as well as the noodles, according to the instructions on the package (al dente).
The soup is sour to taste. Bring to a boil, season with salt, pepper, finely chopped greens.
Serve hot, with bread, polenta, hot peppers, onions, etc.
Turkey soup for diabetics
The turkey soup recipe for diabetics is easy to prepare and is suitable for a delicious lunch. For today we offer you a wonderful recipe, safe for you and easy to prepare.
Recipes for diabetics will present below the necessary ingredients, how to prepare and the nutritional values for the recipe for turkey soup for diabetics.
Preparation time: Ten minutes.
Cooking time: 20 minutes.
Total time: 30 minutes.
Number of servings: eight.
Ingredients needed for the turkey soup recipe for diabetics:
- two tablespoons of olive oil
- 70 grams of cleaned and finely chopped onion
- 85 grams carrots cleaned and cut into cubes
- 140 grams of celery cleaned and cut into cubes
- 200 grams of finely chopped cauliflower
- grind two cloves of garlic well
- 90 grams of sliced mushrooms
- 1/2 tablespoon chopped thyme
- a tablespoon chopped parsley
- salt and pepper to taste
- 60 ml dry white wine
- three cups of water
- 300 grams of cooked and chopped turkey breast
- 240 ml sour cream or coconut milk.
How to prepare the turkey soup recipe for diabetics:
- Heat the olive oil in a saucepan over medium heat. Add onion, carrot, celery and cauliflower to the hot oil. Bake them for 7 & # 8211 8 minutes or until they turn golden and soften.
- Then add the garlic, sliced mushrooms, thyme and a tablespoon of chopped parsley. Season with salt and pepper. Cook for another 2 & # 8211 3 minutes or until the mushrooms change color.
- Add wine and water. Increase the heat to boiling, then reduce and let the soup boil for another 10 minutes.
- After 10 minutes of cooking, add the boiled and chopped turkey, together with the sour cream or coconut milk. Boil for another two minutes.
- Season to taste and serve in bowls, sprinkling finely chopped parsley on top.
Nutritional values for a serving of turkey soup for diabetics:
- calories: 261.5 kcal
- carbohydrates: 5 grams
- protein: 15 grams
- lipids: 20 grams.
We invite you to try our recipe for: Sandivs with cheese and zucchini.
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Method of preparation
Pork soup with homemade noodles
Pork bones are kept in cold water, scalded, washed and boiled over low heat. Chop the celery, parsley, parsnips, carrots
Meatball soup with tarragon
First, we put the water in a saucepan, where we cook the soup, then we take care of the meatballs. spice