A few hours before cooking soak the beans: pour it so that the water barely covers.

During this time, you can cook the broth of the wings.

Divide the wings of the phalanx, cover with cold water, bring to a boil, reduce the heat and remove the foam, add salt, throw the bouquet Garni, or any roots, black pepper, cook on medium heat for about two hours.

Then remove the wings – they come in handy for other dishes. Celery and turnips to clean, cut into medium-sized dice, with sides about a half inch or two.

Onions also peel and cut into cubes.

Clean the carrots, cut small cubes. You can RUB on a coarse grater.

Bell pepper cut into dice.

Garlic peel and finely chop. After I removed the wings, send to the broth beans.

Throw back a bunch of cilantro, only the stems without leaves – why good for nothing waste! and to cook almost to readiness of beans: vegetables and Turkey meat to cook quickly, but if the beans are hard is can someone not like it. While cooking the beans, make zazharku. In the frying pan, olive oil, push in turn the onion, carrot and sweet pepper. Be sure to season with a little salt, and pepper. Once the vegetables have roasted, reduce the heat, cover and simmer until fully tender.

When cooked beans, to send into the soup first Turkey breast.

As soon as it becomes soft, add the fire, in boiling broth, lower the turnips, celery. Take away the fire again and cook until full of softness of the vegetables is 10-15 minutes. Again, turn up the heat, bring the soup to a boil, put zazharku in the soup, immediately reduce heat to low, hold it with the lid on until the broth will not cease violently to boil, then turn off the oven, cover the pan and leave the soup to stand for at least half an hour. Bean soup with the Turkey ready. Bon appetit!