Turkey borscht

First of all, fill the turkey drumstick with cold water, put it on the fire and bring everything to a boil. Cook until tender over medium heat, for an hour. Do not forget to remove the foam that will appear when boiling.
Remove the boiled meat from the broth, cut into pieces and separate from the bones. Return the meat to the strained broth and put it back on the fire.
Finely chop the cabbage and add it to the meat in the pan.
Peel the vegetables - potatoes, beets, onions and carrots.
Cut the potatoes into cubes and add them to the pan, following the cabbage. Leave to cook all together for 15-20 minutes.
Grate the carrots on a medium grater, chop the onion finely. Fry the chopped onions and carrots, with the addition of a small amount of vegetable oil, for 2-3 minutes. Send the finished roast to a saucepan.
Then grate the peeled beets on a coarse grater.
Pour a little vegetable oil into a hot frying pan and fry the beets for 5-7 minutes, stirring occasionally. Add tomato paste to the beetroot and fry everything together for a couple more minutes.
Put the beetroot roast in a saucepan. Immediately add the chopped garlic, bay leaf and some herbs. Bring everything to a boil and turn it off immediately. Just do not boil, otherwise the borscht will lose its color.
Remove the finished borscht from the heat, cover with a lid and let it brew for at least 30 minutes.
Serve the finished borscht by adding a little sour cream to it.

In general, borscht can be cooked from any kind of meat and, most of all, so that it is on the bone. It is the meat on the bone that gives the broth the most appetizing and delicious broth.To prepare turkey borscht, you can take any part of the bird - the shin, breast, wings.
For flavor in borscht, when cooking, you can add a little bell pepper and fresh tomatoes.
Such borscht can be cooked any day. It will be an excellent first course option for the daily menu.
It turns out very tasty!