Description
Delicious soup made with fresh sorrel and Turkey in broth
Ingredients
-
Turkey
1 kg
-
Potatoes
4 piece
-
The Apium graveolens Dulce
1 coup
-
Dill
1 coup
-
Carrots
1 piece
-
Onion
1 piece
-
Sorrel
2 coup
-
Chicken egg
7 piece
-
Pepper white
1 piece
Cooking
Original products
A Turkey boil and throw to her onion. In parallel, we put hard-boiled boil eggs
Celery with white thread do the "twisting"
Cut the potatoes in large cubes
Carrots cut into 2 unequal parts. The smaller will go on the hearts
Remove the foam from the broth, remove the onion. Lay the Turkey pepper, twist and the second part of the carrot, and then diminish the fire (the broth needs to cook on slow fire 1 hour)
Add 2 tablespoons of salt, take out the pepper, carrot and twist. Then cook the broth another 30 minutes on slow fire
After 30 minutes take out of the Turkey broth and add the potatoes and carrot hearts
The Turkey allow to cool 10 minutes, then discharge it from the bones, cut and send back to the broth
Sorrel and put my pile. Cut. Once the potatoes are cooked, cut sent the sorrel and eggs in a pan
Mix thoroughly, bring to a boil, taste for salt and switch off. The taste you can squeeze little lemon. Before serving you can sprinkle with herbs. Bon appetit!
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