Turkey soup is one of the most delicious and nutritious soups, which is specific to the cold days of winter and autumn. Why should chicken always be used in soups? By adding turkey meat, you can make a very nutritious soup. Just keep in mind that turkey soup is very complete and is not considered as an appetizer because it is heavier than other soups. Turkey meat may be red or white, depending on where it is raised, and is very popular in Europe. Turkey meat is very low in fat and very low in calories and is for those who are on a diet. Today in cook plans, we will teach you turkey soup with barley. Join us.
- Turkey breast: 1 piece
- Peeled barley: 1 measure
- Butter: 4 tablespoons
- Carrots: 2 pcs
- Potatoes: 1 piece
- Onion: 2 pieces
- Celery: 1 stem
- Semi-cooked corn: 1/2 cup
- Tomatoes: 3 pieces
- Vegetable soup: as needed
- Black and red salt and pepper: as needed
First, chop the onion and fry it in a pot with butter and a little oil, add a little black and red pepper and let the onion become glassy and light, then add the turkey meat and fry it until the meat changes color.
Wash the potatoes, carrots and celery well and chop as much as you like. You can even grate it and add it to the turkey breast pot and add a few glasses of beer and let the turkey soup ingredients cook.
Wash the tomatoes and grate them finely or puree them with the help of a food processor and fry them in a pan until the puree is well colored and the tomato juice is drawn, then add salt to the turkey soup and stir until smooth.
At the end of cooking, add half-cooked corn and flaked barley and soup with vegetables and stir until the barley and corn are soft. Then, when the turkey breast is fully cooked, take it out and shave it and return it to the pot and cook for another 10 minutes. Let the soup thicken. At the end of cooking, add some sour lemon juice and measure the salt of the soup, then serve in a bowl and decorate with parsley.