Solyanka with turkey
Turkey hodgepodge is a great alternative for those who love the taste of this soup but want a lighter version. The fact is that initially such a dish was deliberately made quite fatty and satisfying, because it was served with a well-known strong alcoholic drink. The role of hodgepodge was simple: it allowed a person to stay afloat for a long time and drink regularly without getting drunk. But in our case, you are dealing with a completely different story. Solyanka with turkey is distinguished by the same rich sour taste, but at the same time it is not at all greasy, therefore it does not give a feeling of heaviness in the stomach. Try it and see for yourself!
Ingredients
Servings 6 servings- turkey fillet - 500 g
- drinking water - 1.5 l
- medium-sized onions - 2 pcs.
- medium-sized carrots - 1 pc.
- bay leaf - 2 pcs.
- black peppercorns - 4 pcs.
- parsley - 2 sprigs
- vegetable oil - 2 tbsp. l.
- any smoked meats - 300 g
- tomato paste - 1 tbsp. l.
- pickled cucumbers - 3-4 pcs.
- capers - 2-3 tbsp. l.
- pitted black olives - 100 g
- sour cream and lemon slices for serving - to taste
- freshly ground black pepper - to taste
- salt - to taste
Cooking
Step 1
Prepare the brine ingredients. Wash the turkey fillet and place in a saucepan with a capacity of about 3 liters. Pour in cold water and bring to a boil over high heat.
Step 2
When the water boils, remove the foam with a slotted spoon. One onion, without peeling, cut into halves and wash. Peel the carrots, wash and chop coarsely. Add to the pan along with the onions, salt a little.
Step 3
Place the bay leaf and peppercorns in the pot with the turkey, as well as the washed parsley sprigs tied with a string. Boil the broth for 40 minutes without a lid over low heat.
Step 4
Strain the hodgepodge broth through a fine sieve into a clean saucepan. Peel and chop the remaining onion. Heat the vegetable oil in a frying pan and fry the onion.
Step 5
Cut meat products into small pieces. Add to skillet with onions and cook over medium heat, stirring, for 7 minutes. Put the tomato paste and pour in 140 ml of cooked turkey broth. Simmer for 5 minutes over medium heat.
Step 6
Transfer the resulting dressing to the strained broth. Bring to a boil. Cucumbers cut into thin strips. Add to broth along with capers, olives and chopped turkey. Cook over low heat for 10 minutes. Leave covered for 15-30 minutes.