Turkey soup with potatoes and pasta

Step-by-step cooking

1. Step 1:

   

   To prepare turkey broth for 3 liters of water, take 3 turkey necks without skin, as well as vegetables – 4 potatoes, an onion, a carrot, a few cloves of garlic, a small bunch of parsley and dill and a glass of pasta.

2. Step 2:

   

   Fill the turkey necks with water, bring to a boil, remove the foam that has surfaced during boiling and cook over low heat for an hour, covering the pan with a lid.

3. Step 3:

   

   While the necks are cooking, prepare all the other ingredients for the broth. Cut the potatoes into large cubes.

4. Step 4:

   

   Cut the onion into medium cubes.

5. Step 5:

   

   Cut the carrot into small cubes.

6. Step 6:

   

   Chop dill and parsley with a knife.

7. Step 7:

   

   Garlic cloves are passed through the press.

9. Step 8:

   

   We return to the turkey necks, they have already boiled in an hour, leave them in the broth and pour the chopped potatoes, onions and carrots into the pan.

10. Step 9:

    

    Salt the broth, mix, bring to a boil and continue to cook over low heat for 20 minutes.

11. Step 10:

    

    After 20 minutes, add pasta to the broth, cook for another 5 minutes.

12. Step 11:

    

    At the end of cooking, pour the chopped greens into the broth.

13. Step 12:

    

    After the greens, add garlic, stir the broth, let it boil.

14. Step 13:

    

    Cover the pan with a lid and turn off the fire after a minute.

15. Step 14:

    

    Turkey broth is ready, pour it on plates, put a piece of turkey neck in each serving and serve for lunch.