Mushroom soup with beets and turkey
4 servings
30 minutes
Mushroom soup with beetroot and turkey is a harmony of flavors and textures, combining the tenderness of poultry, the earthy aroma of mushrooms, and the sweet notes of beetroot. Inspired by Russian cuisine, this recipe takes on a signature character with pink pepper and Himalayan salt. The light yet nourishing soup warms and satisfies while its rich color delights the eye. Mushrooms sautéed with onions and garlic add depth of flavor, while turkey ensures tenderness and juiciness. Beetroot adds pleasant sweetness and a hint of freshness. Serving it with sour cream completes the composition, adding creaminess and a slight tang. This soup is suitable for cozy family lunches as well as dinners after a long day, creating a warm atmosphere and joy in every spoonful.
1
Slice the mushrooms thinly and place them in heated oil in a pan.
- Champignons: 200 g
- Olive oil: 1 tablespoon
2
After a couple of minutes, stir and add finely chopped onion. Reduce the heat.
- Red onion: 0.5 head
3
After a couple more minutes, add the finely chopped garlic.
- Garlic: 2 cloves
4
Salt after a minute and remove from heat.
- Pink Himalayan Salt: to taste
5
Pour drinking water over the turkey breast so that it completely covers the meat. Place it on high heat.
- Turkey breast fillet: 400 g
- Pink Himalayan Salt: to taste
6
Immediately after boiling, reduce the heat and remove the foam.
7
Add pink pepper.
- Pink pepper: 0.5 teaspoon
8
Cover with a lid.
9
After 5 minutes, scoop out the pepper with a spoon and salt it.
- Pink Himalayan Salt: to taste
10
After another 10 minutes, add mushrooms with onions and garlic, as well as grated beetroot on a coarse grater. The total cooking time for the soup is 20 minutes after boiling.
- Champignons: 200 g
- Red onion: 0.5 head
- Garlic: 2 cloves
- Boiled beetroot: 40 g
11
Cut the turkey into small pieces.
12
Pour the soup into bowls, adding turkey.
- Turkey breast fillet: 400 g
13
Serve with sour cream.
- Sour cream: to taste