Shulpa with turkey
6 servings
80 minutes
Turkey soup is a fragrant and nutritious dish rooted in Tatar cuisine. It features a clear, rich broth with a subtle hint of spices. The turkey adds tenderness to the soup, while the combination of vegetables balances sweetness and mild spiciness. This soup is perfect for family lunches, warms you in cold weather, and helps restore energy. It embodies homey comfort, simplicity in preparation, and the gastronomic elegance of traditional Tatar cuisine.
1
Rinse the turkey fillet, dry it, place it in a pot, and cover it with cold water.
- Turkey fillet: 1 kg
- Water: 2 l
2
Peel the onion, carrot, and parsley root. Cut the onion into quarters, the carrot into thick slices, and chop the parsley root coarsely.
- Onion: 1 head
- Carrot: 1 piece
- Parsley root: 1 piece
3
Place the vegetables in a pot with the turkey, lightly salt. Bring to a boil, skim off the foam, reduce the heat to the lowest setting, and cook the turkey for 1 hour.
- Onion: 1 head
- Carrot: 1 piece
- Parsley root: 1 piece
- Salt: to taste
4
5 minutes before the end of cooking, salt the broth, pepper it, and add a bay leaf.
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 2 pieces
5
Remove the meat from the pot, let it cool slightly, and cut it into small pieces. Pour the broth with vegetables into bowls and serve hot. Serve the meat in a separate dish.