Turkey Fillet Soup
A very tasty, light, and wholesome soup for the whole family! Turkey fillet soup can be made for lunch or dinner for the whole family; you can even give it to small children, since turkey is considered a diet-friendly and hypoallergenic food and is introduced into babies' diets before they turn one. You can also adjust the mix of vegetables to taste, nutrition, and what you have on hand. This dish appeals to people watching their diet and weight too — it's not very high in calories. And besides being diet-friendly, the soup turns out very tasty, rich, and filling.
Cooking method
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Step 1:
Gather the soup ingredients from the list. Wash the turkey fillet thoroughly and pat it dry with paper towels. You can cook it whole and then cut it into pieces and divide it among the bowls before serving the soup, or cut it into serving pieces right away and boil it — in the second case the meat cooks faster.
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Step 2:
Turkey doesn't like cold water, so set the pot of water on the heat right away, bring it to a boil, and then lower the turkey into the water. Cook for about half an hour over medium heat.
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Step 3:
Meanwhile, prep the vegetables for the soup. Wash, peel, and cut the potatoes into cubes or sticks. It's better to rinse the potatoes once more to wash off the starch, which can make the broth cloudy.
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Step 4:
Peel the onion and cut it into cubes or slivers. Break the cauliflower into florets. Wash it and let the water drain. Instead of cauliflower, you can use broccoli or green cabbage.
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Step 5:
Wash, peel, and cut the carrots into thin strips or rounds, or just grate them, whichever you prefer. If you like, you can sauté the onion and carrots in oil in a skillet. But to make the soup lighter and healthier, it's better to add the vegetables to the soup raw, without frying them.
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Step 6:
If you like, you can strain the broth through cheesecloth to make it clearer. Add the vegetables to the pot with the meat. Cook the soup over medium heat for about 15 minutes.
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Step 7:
Add salt, the bay leaf, and the peppercorns. Keep cooking for another 10 minutes. Turn off the heat and let the soup rest, covered, for about 15 minutes.
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Step 8:
Ladle the soup into bowls and serve, sprinkled with chopped fresh herbs, with bread and sour cream if you like. Enjoy!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Cauliflower - 28 kcal/100g
- Bay leaf - 313 kcal/100g
- Black peppercorns - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Turkey fillet - 84 kcal/100g
