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Cabbage soup with turkey and fresh tomatoes

Cabbage Soup (Shchi) with Turkey and Fresh Tomatoes

A tasty summer soup — light, fresh, and great any day! This cabbage soup with turkey is low in calories and gentle enough for kids or a light diet. It's simple and quick to make, so even a beginner can handle it.

Irinaprimorochka

Recipe author

Cabbage soup with turkey and fresh tomatoes

Composition / ingredients

Servings:

Turkey

600

Potatoes

600

Onion

200

Carrot

150

Green cabbage

700

Tomatoes

400

Vegetable oil

Salt

Bay leaf

Dried seasonings

Water

2.5

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 3 g

Fats 22 % 2 g

Carbohydrates 44 % 4 g

45 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Here's what you'll need. I used the backs of a small turkey plus one thigh, and a head of young, fresh cabbage.
Step 2:

Rinse the turkey pieces well, trimming off skin and fat if you like, put them in a pot, and cover with cold water. Cover and wait for it to come to a boil (about 20 minutes). Skim off the foam, add half the salt, lower the heat, and cook another 40 minutes, skimming now and then.
Step 3:

Meanwhile, make the sautéed base. Grate the carrot, add it to the heated oil in a skillet, stir, and let it sweat over medium heat for about 5 minutes.
Step 4:

Add the finely diced onion, stir, and cook together until soft and translucent. Don't brown it.
Step 5:

Pour boiling water over the tomatoes for a couple of minutes, slip off the skins, and cut them into slices. Add them to the skillet and cook everything together over low heat for 10 minutes.
Step 6:

Dice the potatoes. Lift the turkey out of the finished broth, add the potatoes, and cook for half an hour.
Step 7:

Shred the cabbage into medium strips — not too thin.
Step 8:

Once the potatoes are cooked, add the cabbage to the pot.
Step 9:

Add the sautéed vegetable base.
Step 10:

Add the remaining salt, the sugar, and the seasonings.
Step 11:

Bring to a boil. Add the turkey back in and cook everything together for 2 minutes, keeping it at a gentle simmer. Then turn the heat to its very lowest setting and let it barely simmer for 2 hours.
Step 12:

Thanks to this slow method, the cabbage stays a little crisp rather than overcooked, and the shchi comes out rich with a pleasant tang.
Step 13:

Serve each bowl with chopped fresh herbs and a dollop of sour cream. Enjoy!