Composition / ingredients
Step-by-step cooking
Step 1:
How to cook delicious turkey soup with vermicelli and potatoes? To begin with, we will prepare all the ingredients.
Step 2:
We put the turkey fillet to boil in boiling salted water. Cut the potatoes into small cubes. When the fillet is ready, add the potatoes.
Step 3:
Finely chop the dill.
Step 4:
Chop the onion into small pieces.
Step 5:
Grate carrots on a fine grater.
Step 6:
Put the onion on a preheated frying pan greased with sunflower oil.
Step 7:
Fry for two to three minutes and add carrots.
Step 8:
Fry for another two minutes until tender.
Step 9:
Chop the pasta a little and when the potatoes are ready, add them to the soup. You can take any pasta.
Step 10:
Then, after 10 - 15 minutes, we throw in the roast.
Step 11:
Next, add dill. Mix everything and turn off the gas.
Step 12:
We pour the finished soup into a plate and serve it on the table. Turkey fillet soup with vermicelli and potatoes is ready. Bon appetit!!
Turkey can be replaced with chicken or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one glass per serving - if the soup is very thick, to 1.5-2 glasses - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Vermicelli - 371 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Turkey fillet - 84 kcal/100g
