Light Turkey & Tomato Cabbage Soup

Delicious summer soup, light and fresh, for every day! Cabbage soup made from white cabbage with turkey is low-calorie and suitable for childrenʼs and dietary nutrition. And they are prepared very simply and quickly, any beginner can handle it.
cook time: 2h
Miles Denholm
Light Turkey & Tomato Cabbage Soup

Nutrition Facts (per serving)

45
Calories
2g
Fat
4g
Carbs
3g
Protein

Ingredients (10 portions)

Basic:

Tomatoes 400 g
Salt 20 g
Sugar 1 tsp
Water 2.5 l
Potato 600 g
Bay leaf 2 pc
Turkey 600 g
Carrot 150 g
White cabbage 700 g
Bulb onions 200 g
Vegetable oil 50 ml
Dry spices to taste

Recipe instructions

Step 1

Step 1
Necessary products. I took the backs of a small turkey and one thigh. Young cabbage, fresh harvest.

Step 2

Step 2
We wash the turkey parts well, remove the skin and fat if necessary, put them in a saucepan and fill with cold water. Cover with a lid and wait until it starts to boil (20 minutes). After this, remove the scale, add half the salt, reduce the heat and cook for another forty minutes, skimming off the foam from time to time.

Step 3

Step 3
In the meantime, we make refueling. Grate the carrots, put the oil in a frying pan, mix and simmer over medium heat for about five minutes.

Step 4

Step 4
Then add the onion, chopped into small cubes, mix and cook everything together until soft and transparent. No need to fry.

Step 5

Step 5
Pour boiling water over the tomatoes for a couple of minutes, remove the skin and cut into slices. Put it in a frying pan. Cook everything together over low heat for ten minutes.

Step 6

Step 6
Cut the potatoes into cubes. Remove the turkey meat from the finished broth, add the potatoes and cook for half an hour.

Step 7

Step 7
Shred the cabbage into medium strips (not thin!)

Step 8

Step 8
After the potatoes are cooked, put the cabbage in the pan

Step 9

Step 9
add dressing

Step 10

Step 10
add the remaining salt, sugar and spices.

Step 11

Step 11
Bring to a boil. Add the turkey and cook everything together for two minutes, avoiding a strong boil. Then set the burner to the lowest setting (one) and leave to simmer for two hours.

Step 12

Step 12
Thanks to this cooking method, the cabbage turns out undigested and slightly crispy; The taste of cabbage soup is rich, with a slight sourness.

Step 13

Step 13
When serving, place chopped herbs and sour cream on a plate. Bon appetit!

Additional rubrics

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