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Turkey Borscht

One of the most delicious and satisfying soups around. Borscht made with turkey broth has a milder flavor and is a bit lighter, so it works well for a lighter diet—turkey is a lean meat, after all.

Julia M.Author avatar
Recipe author
Turkey borscht
Turkey borscht Turkey borscht Turkey borscht
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 2 g
Fats 29 % 2 g
Carbohydrates 43 % 3 g
35 kcal
GI: 75 / 0 / 25
  • Start by covering the turkey drumstick with cold water, bringing it to a boil, and cooking it over medium heat until tender, about an hour—skim off the foam as it rises. Lift out the cooked meat, cut it into pieces, and pull it off the bone. Return the meat to the strained broth and put it back on the heat. Finely shred the cabbage and add it to the pot with the meat. Peel the vegetables—potatoes, beet, onion, and carrot. Dice the potatoes and add them to the pot after the cabbage. Let everything cook together for 15-20 minutes. Grate the carrot on the medium holes and finely chop the onion. Sauté the onion and carrot in a little vegetable oil for 2-3 minutes, then add this to the pot. Now grate the peeled beet on the coarse holes. Add a little vegetable oil to a hot skillet and sauté the beet for 5-7 minutes, stirring now and then. Add the tomato paste to the beet and sauté another couple of minutes, then add the beet to the pot. Right away, add the minced garlic, bay leaf, and a little fresh herbs. Bring everything just to a boil and immediately turn it off—don't let it boil, or the borscht will lose its color. Take the finished borscht off the heat, cover, and let it rest at least 30 minutes. Serve with a dollop of sour cream. You can make borscht with any kind of meat, ideally on the bone—bone-in meat gives the broth its rich, savory body. For turkey borscht, you can use any part of the bird: drumstick, breast, or wings. For extra flavor, add a little bell pepper and fresh tomatoes while it cooks. This borscht is great any day and makes an excellent everyday soup. It turns out delicious!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Green cabbage - 46  kcal/100g
  • Fresh frozen green cabbage in a package - 45  kcal/100g
  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Turkey Drumstick - 142  kcal/100g

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