Turkey soup with potatoes
Composition / ingredients
8
Servings:
Step-by-step cooking
Step 1:
Prepare the products. Wash and dry the turkey fillet, peel and wash the potatoes, onions, herbs and carrots.
Step 2:
Pour water into a saucepan, put it on fire. Cut the turkey fillet into small pieces.
Step 3:
Fry the fillets in a frying pan with a little oil.
Step 4:
Cut potatoes into small cubes.
Step 5:
Diced onion, grate carrots on a medium grater.
Step 6:
Put the potatoes in a saucepan with boiling water first, then the fried turkey fillet.
Step 7:
Fry onions and carrots in a frying pan with a little oil. As soon as the soup boils, we spread our roast.
Step 8:
Let it boil, add salt, pepper, bay leaf to taste. We also add greens. Cook the soup until the potatoes and fillets are ready.
Step 9:
Serve the soup hot, you can still add green mushrooms to the plate. Bon appetit!
Calorie 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 uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Turkey carcass without skin - 161 kcal/100g
- Turkey of the II category - 194 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
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
