Description
I first saw this soup in the "Sovrana" Marina Naumova. And now our table was decorated with IT! With a capital letter, a wonderful soup is incredibly flavorful, rich taste, at the same time light and hearty. Invite lovers of Oriental cuisine. Help yourself.
Ingredients
-
Turkey
800 g
-
Water
2 l
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Onion
1 piece
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Salt
1 tsp
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Fat
100 g
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Vegetable oil
1 Tbsp
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Potatoes
1 piece
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Chickpeas
4 Tbsp
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Onion
1 piece
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Carrots
1 piece
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Pepper
0.5 piece
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Celery root
50 g
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Tomato
1 piece
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Eggplant
-
Cherry tomatoes
4 piece
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Cilantro
1 tsp
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Basil
1 tsp
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Parsley
-
Salt
Cooking
The wings of a Turkey to wash, cover with cold water, bring to boil. Add the unpeeled onion. While cooking remove the foam, add salt to taste. Cook the wings until done. Extract from the broth, the wings, remove the onion, strain the broth.
Prepare the required products. Dried eggplant soak in cold water. Potatoes, carrots, onions, celery clean.
Mutton fat ( ideally, the fat tail) finely chop, fry in vegetable oil, until melting of the fat. Add crushed cumin and turmeric.
In this fat fry cooked wings for a couple of minutes on each side.
Then in the same fat, adding alternately, fry the onions, carrots, celery, potatoes, pressed eggplant, bell peppers and cherry tomatoes. Each product fry a couple minutes.
Add to sauté cooked chickpeas, stir and stew for 5 minutes.
Put the contents of the pan into a saucepan, pour 1 liter of broth, bring to boil and boil on low heat for 5 minutes.
Chop and add the fresh tomatoes, put them in a soup-fried wings. Add greens, boil for a few moments all together. Season with salt to taste.
Serve hot with fresh bread or flat bread, with greens.
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