Description
A rich thick tomato soup with rice and Turkey meat. Delicious and aromatic dish is prepared easily and quickly.
Ingredients
-
Turkey
350 g
-
Water
2.2 l
-
Onion
1 piece
-
Carrots
1 piece
-
Tomato
2 piece
-
Tomato paste
1 Tbsp
-
Garlic
1 tooth
-
Figure
50 g
-
Sunflower oil
1 Tbsp
-
Parsley
2 Tbsp
-
Bay leaf
2 piece
-
Khmeli-suneli
-
Salt
-
Allspice
Cooking
If you have a ready broth this soup for 20-25 minutes. Boil the meat until tender. I took the shoulder part of the wing of a Turkey, you can take any meat. Boiled meat to remove. Strain the broth and again put on fire.
In skillet, heat vegetable oil and fry chopped onions and carrots, grated on a coarse grater. The browned vegetables add to the broth.
Tomatoes pour over boiling water and remove the skin, grate or chop with a blender.
Add to the soup grated tomatoes and tomato paste.
For this dish I used a mixture of rice Mistral and white fragrant wild and basmati rice Mix. It cooks very quickly, literally within 10 minutes.
In the boiling broth add the rice, Bay leaf, salt, favorite seasonings to taste and cook for another 8 minutes.
Turkey meat separated from the bones and remove the skin. Finely chop the greens.
At the end add the chopped garlic, herbs and slices of boiled Turkey. Turn off the heat and leave under a lid for another 10 minutes.
Hearty, warming, moderately spicy soup is ready.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.