Turkey soup with eggplants

Cut the eggplants into large cubes.

Cut the bell pepper and peeled celery root into small cubes.

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.

Slice the leek into rings, and the tomatoes into small cubes. Cut one clove of garlic into slices.

Coat the eggplants in flour, then sauté them in another pot with heated vegetable oil. Add celery root and bell pepper.

Strain the broth through a fine sieve and pour it into the vegetables. Place on the heat.

Place the meat separately and let it cool down a bit.

Once the soup boils, add chopped garlic and leek. Season with khmeli-suneli and red paprika.

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.

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.