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Turkey Soup with Noodles and Potatoes
Instructions
Get the ingredients ready for the turkey noodle soup. If the turkey is frozen, thaw it in advance.
Rinse the turkey and put it in a pot. Add the peppercorns along with the roots and stems. As it comes to the boil, foam will form; skim it off with a spoon. Turn the heat down to its lowest, cover with a lid and simmer the broth with the turkey for about 1 hour.
Peel the carrot and onion and rinse them. Grate the carrot on a medium grater and finely chop the onion.
Put the chopped vegetables into a pan heated with vegetable oil. Stirring, fry them until soft.
Peel the potatoes and cut them into small cubes.
Lift the cooked turkey out of the broth and set it on a separate plate.
Add the potatoes to the broth and cook for 10 minutes.
Add the fried vegetables to the potatoes and cook for 5 minutes after it returns to the boil.
Take the bones out of the boiled turkey, cut the meat into small pieces and add it to the soup.
Salt the soup.
Once it boils, add the thin noodles and cook for 3 minutes.
Stir in the chopped greens and turn off the heat. Let the soup stand for 5 minutes.
The turkey soup with noodles and potatoes is ready. Serve it with fresh herbs.Bon appétit!
Tips
- 1
ROOTS AND STEMS are the "secret" to a flavourful broth. Without them the taste will be "flat". Parsley and celery greens release their essential oils into the broth.
- 2
SKIM THE FOAM – the "coagulated" protein clouds the broth. A clear soup means careful skimming during the first 5-10 minutes of cooking.
- 3
NOODLES AT THE END – they cook in 3 minutes. Any earlier and they will "boil down" to mush over the hour the broth simmers.
- 4
5 MINUTES UNDER THE LID – the noodles "finish" cooking and the flavours come together. The same principle works in other kinds of noodle soup.
FAQ
Which part of the turkey should I choose? +
A soup set (carcass frame, back, neck) is ideal – it gives a rich broth. Drumstick or thigh is juicier and more aromatic. Breast is lean but less "broth-friendly". Trusted brands include "Indilight", "Miratorg", "Chistaya Liniya" and "Tamashin". Thaw frozen turkey in the fridge for 8-12 hours. Fresh or chilled is the best choice for a clear broth. A 200 g piece is the right size for 0.8 l of soup. For a "premium" broth, use farm turkey. Dark meat is more aromatic than white.
What can I use instead of turkey? +
Alternatives: chicken (a more "chicken-y" note, the classic), rabbit (lean and tender), veal (lean beef). Turkey is the leanest poultry (low in calories, 45 kcal). For a meat-free version, make a vegetable noodle soup in water. A stock cube is a "quick" substitute, but the aroma is poorer. Frozen turkey is acceptable, but fresh is more aromatic. For a "children's" soup, use boneless turkey breast. Ready-made fillet is quicker to cut and there are no bones to remove.
How long does the soup keep? +
In a covered pot in the fridge, 2-3 days. The next day the noodles will "swell" and the soup will thicken – that is normal. Reheat over low heat, adding 100 ml of water if it has thickened too much. In the microwave, 3-4 minutes. I do not recommend freezing it: after thawing, the noodles lose their texture. Cook enough for 1-2 meals. If you plan to keep it longer, cook the soup without the noodles and add fresh ones when reheating (3 minutes of cooking). Do not leave it at room temperature for longer than 2 hours.
What to serve the soup with? +
A family classic: with black or grey bread, or rye crispbread. With sour cream (1 tbsp) for a milder taste. With herbs (dill, parsley, spring onion). With grated garlic for a piquant accent. For children, without sharp spices and with grated cheese. With herbal tea for "healthy eating". For an "office lunch", in a thermos. For a diet or clean eating, without bread and with a green salad. With compote or apple juice for a "healthy" lunch. You can add a spoonful of sour cream to each bowl for a "creamy" note. Garnish with fresh parsley and spring onion when serving.
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