Cabbage soup with turkey and fresh tomatoes

Delicious summer soup, light and fresh, for every day! Cabbage soup with white cabbage and turkey are low-calorie, suitable for children and dietary nutrition. And they are prepared very simply, quickly, any beginner can cope.
IrinaprimorochkaAuthor avatar
Recipe author

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 3 g
Fats 22 % 2 g
Carbohydrates 44 % 4 g
45 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 hours
  1. Step 1:

    Step 1.

    Necessary products. I took the backs of a small turkey and one thigh. Cabbage is young, fresh harvest.

  2. Step 2:

    Step 2.

    We wash the turkey parts well, remove the skin with fat, if necessary, put it in a saucepan and pour cold water. Cover with a lid and wait for it to start boiling (20 minutes). After that, remove the scale, add half the salt, reduce the heat and cook for another forty minutes, removing the foam from time to time.

  3. Step 3:

    Step 3.

    In the meantime, we make the dressing. Grate the carrots, put them in the oil heated in a frying pan, mix and let it simmer on medium heat for about five minutes.

  4. Step 4:

    Step 4.

    Then add the onion cut into small cubes, mix and cook everything together until soft and transparent. It is not necessary to fry.

  5. Step 5:

    Step 5.

    Pour boiling water on tomatoes for a couple of minutes, remove the skin, cut into slices. Put it in a frying pan. Cook everything together over low heat for ten minutes.

  6. Step 6:

    Step 6.

    Cut the potatoes into cubes. Remove the turkey meat from the finished broth, lower the potatoes and cook for half an hour.

  7. Step 7:

    Step 7.

    Chop the cabbage with medium straws (not thin!)

  8. Step 8:

    Step 8.

    After the potatoes are cooked, we lower the cabbage into the pan

  9. Step 9:

    Step 9.

    Add refueling

  10. Step 10:

    Step 10.

    Put the remaining salt, sugar and spices.

  11. Step 11:

    Step 11.

    Bring to a boil. Put the turkey, cook everything together for two minutes, not allowing a strong boil. Then we put the burner on the very minimum (one) and leave it to languish for two hours.

  12. Step 12:

    Step 12.

    Thanks to this method of cooking, cabbage turns out undigested, slightly crispy; the taste of cabbage soup is rich, with a slight sourness.

  13. Step 13:

    Step 13.

    When serving, put chopped greens and sour cream in a plate. Enjoy your meal!

Caloric 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
  • Tomatoes - 23   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
  • Bay leaf - 313   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g
  • Water - 0   kcal/100g
  • Onion - 41   kcal/100g
  • Spices dry - 240   kcal/100g
  • White cabbage - 28   kcal/100g
  • Boiled white cabbage - 21   kcal/100g

Similar recipes