Turkey soup with eggplants
4 servings
160 minutes
The recipe is taken from the book "Simple Kitchen with Alexander Belkovich.
1
Cut the eggplants into large cubes.
- Eggplants: 2 pieces
2
Cut the bell pepper and peeled celery root into small cubes.
- Yellow bell pepper: 1 piece
- Celery root: 100 g
3
Separate the turkey meat from the bone. Roast the bones in a large pot without adding oil. When the bones start to sizzle, pour in 3-3.5 liters of water. Then add the turkey. Cook the broth for 1 hour.
- Turkey: 800 g
- Water: 3 l
4
Slice the leek into rings, and the tomatoes into small cubes. Cut one clove of garlic into slices.
- Leek: 100 g
- Tomatoes: 2 pieces
- Garlic: 2 cloves
5
Coat the eggplants in flour, then sauté them in another pot with heated vegetable oil. Add celery root and bell pepper.
- Wheat flour: 100 g
- Vegetable oil: 60 ml
- Celery root: 100 g
- Yellow bell pepper: 1 piece
6
Strain the broth through a fine sieve and pour it into the vegetables. Place on the heat.
- Water: 3 l
7
Place the meat separately and let it cool down a bit.
8
Once the soup boils, add chopped garlic and leek. Season with khmeli-suneli and red paprika.
- Garlic: 2 cloves
- Leek: 100 g
- Khmeli-suneli: 3 g
- Ground paprika: 5 g
9
Cut the turkey meat into large pieces and add it to the soup. Bring to a boil without covering. Once boiling, reduce the heat to minimum, cover with a lid, and cook for 25-30 minutes. A few minutes before finishing, add the tomatoes. Season with salt and pepper.
- Turkey: 800 g
- Tomatoes: 2 pieces
- Ground black pepper: to taste
- Salt: to taste
10
Remove from the stove, add chopped greens and squeeze in 2 cloves of garlic. Cover with a lid and let it steep for at least 5 minutes.
- Parsley: 10 g
- Garlic: 2 cloves