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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!
How to cook Solyanka with turkey
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.
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