Turkey soup with vegetables
Composition / ingredients
8
servings:
Cooking method
In order to cook our wonderful soup, we need:
1. Rinse the turkey meat, put it in a saucepan and fill with water.
2. While the turkey is cooking, we'll do the vegetables. Onions, carrots, peppers and potatoes are washed, cleaned. We cut the vegetables and send them to the soup.
3. Chop the young cabbage and put it in a saucepan.
4. Add spices, bay leaf, peppercorns and dry dill will do well here. Salt to taste.
5. As soon as the vegetables are ready, we immediately turn them off and do not digest them.
Pour into plates, sprinkle with herbs and that's it, our wonderful soup is ready!
Calorie content of the products possible in 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
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Water - 0 kcal/100g
- Table salt - 0 kcal/100g
- Turkey fillet - 84 kcal/100g
