Turkey Soup with Eggplants
⏳ Time
2 hours 40 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
The recipe is taken from the book 'Simple Cooking with Alex Johnson.'
Ingredients
- Eggplants - 2 pieces
- Orange Bell Peppers - 1 piece
- Celery salt - 3.5 oz
- Turkey - 28.2 oz
- Leek - 3.5 oz
- Tomatoes - 2 pieces
- Garlic - 2 cloves
- Vegetable Oil - 2 fl oz
- Wheat Flour - 3.5 oz
- Khmeli-suneli - 0.1 oz
- Parsley - 0.4 oz
- Paprika - 0.2 oz
- Water - 3 qt
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Cut the eggplants into large cubes.
Step 2
Dice the bell pepper and peeled celery root into small cubes.
Step 3
Remove the meat from the turkey bones. Roast the bones in a large pot without adding oil. Once the bones start to sizzle, pour in 3 to 3.5 liters of water. Then add the turkey. Simmer the broth for 1 hour.
Step 4
Slice the leeks into rings and dice the tomatoes into small cubes. Cut one clove of garlic into slices.
Step 5
Coat the eggplants in flour, then sauté them in another pot with heated vegetable oil. Add the celery root and bell pepper.
Step 6
Strain the broth through a fine sieve and pour it into the vegetables. Place it on the heat.
Step 7
Remove the meat and let it cool slightly.
Step 8
Once the soup comes to a boil, add the chopped garlic cloves and leeks. Season with khmeli-suneli and red paprika.
Step 9
Chop the turkey meat into large pieces and add it to the soup. Bring to a boil without covering. Once it boils, reduce the heat to low, cover with a lid, and simmer for 25–30 minutes. A few minutes before the cooking is done, add the tomatoes. Season with salt and pepper.
Step 10
Remove from heat, add chopped herbs, and squeeze in 2 cloves of garlic. Cover with a lid and let it steep for at least 5 minutes.
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