Cabbage soup with turkey and fresh tomatoes

Step-by-step cooking

1. Step 1:

   

   Necessary products. I took the backs of a small turkey and one thigh. Cabbage is young, fresh harvest.

2. Step 2:

   

   We wash the turkey parts well, remove the skin with fat, if necessary, put it in a saucepan and pour cold water. Cover with a lid and wait for it to start boiling (20 minutes). After that, remove the scale, add half the salt, reduce the heat and cook for another forty minutes, removing the foam from time to time.

3. Step 3:

   

   In the meantime, we make the dressing. Grate the carrots, put them in the oil heated in a frying pan, mix and let it simmer on medium heat for about five minutes.

4. Step 4:

   

   Then add the onion cut into small cubes, mix and cook everything together until soft and transparent. It is not necessary to fry.

5. Step 5:

   

   Pour boiling water on tomatoes for a couple of minutes, remove the skin, cut into slices. Put it in a frying pan. Cook everything together over low heat for ten minutes.

6. Step 6:

   

   Cut the potatoes into cubes. Remove the turkey meat from the finished broth, lower the potatoes and cook for half an hour.

7. Step 7:

   

   Chop the cabbage with medium straws (not thin!)

9. Step 8:

   

   After the potatoes are cooked, we lower the cabbage into the pan

10. Step 9:

    

    Add refueling

11. Step 10:

    

    Put the remaining salt, sugar and spices.

12. Step 11:

    

    Bring to a boil. Put the turkey, cook everything together for two minutes, not allowing a strong boil. Then we put the burner on the very minimum (one) and leave it to languish for two hours.

13. Step 12:

    

    Thanks to this method of cooking, cabbage turns out undigested, slightly crispy; the taste of cabbage soup is rich, with a slight sourness.

14. Step 13:

    

    When serving, put chopped greens and sour cream in a plate. Enjoy your meal!